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Super Nice Day IPA

216 calories
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Zymurgy Vol 40 No 5 pg 6
Calories: 216 calories (Per 12oz)
Share: <EMBED>
1.066
1.011
7.2%
138.84
10.87
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 63.2%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 5.3%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 5.3%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 5.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 5.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 10.5%
9.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
3 oz Centennial3 oz Centennial Hops Pellet 10 Boil 60 min 85.58
0.5 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 18.54
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 15.57
0.5 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 15 min 9.2
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 6.26
0.5 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 5 min 3.7
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days
0.5 oz Chinook0.5 oz Chinook Hops Pellet 13 Dry Hop 5 days
 
Other Ingredients
Amount Name Type Use Time
1 each IPA Beer Dust Water Agt Boil --
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes
Collect 3.5 gal RO water, add IPA Beer Dust, steep grains at 160F for 20 minutes, rinse grains with 2 qt of 170F water to collect 4 gal of boil volume. Split dry malt between 2 additions, 3 lb right after steeping grains are removed and 3 lb 20 min before knockout. Add hops as above, and add corn sugar at 15 min. Rack to primary and add RO water to collect 5.5 gal total. Aerate, pitch yeast, and ferment 14 days at 66F. Rack to secondary and dry hop for 5 days at 60F.
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View Count: 260
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Last Updated: 2017-11-27 19:01 UTC
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