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Peaky Blinders IPA

208 calories 21 g 12 oz
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BCS, Beer & Brewing Mag
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Thursday August 30th 2018
1.063
1.015
6.25%
56.97
11.27
5.14
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 lb United Kingdom - Pale 2-Row5.9 lb Pale 2-Row 38 2.5 45%
5.90 lb United Kingdom - Maris Otter Pale5.9 lb Maris Otter Pale 38 3.75 45%
0.40 lb American - Wheat0.4 lb Wheat 38 1.8 3.1%
0.30 lb American - Caramel / Crystal 120L0.3 lb Caramel / Crystal 120L 33 120 2.3%
0.60 lb United Kingdom - Crystal 60L0.6 lb Crystal 60L 34 60 4.6%
13.1 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Target2 oz Target Hops Pellet 7.7 First Wort 0 min 56.97 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 0 min 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 0 min 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q2 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77.5 12 8 41.1 87.7 1.4
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Brewed on 9/15/18
  • Expecting mash efficiency of 76% which implies a pre boil gravity of 1.049
  • Initial PH was 6.0 (didn't add any lactic acid at outset of mash), added 3ml of lactic acid and second reading was 5.8, added 3 more ml of lactic acid and reading was 5.7, added 2 more ml of lactic acid and final reading was 5.6. Not sure why PH drops minimally with lactic acid additions. Might need to re-calibrate PH meter. **Update. Think my issue was not mixing the lactic acid with the water prior to doughing in.
  • Mash temp settled at ~152F
  • Hit 12.7 plato pre boil gravity which converts to 1.051 vs. 1.049 target so 79% mash efficiency vs. 76% expected
  • Original gravity reading was 15.5 plato which converts to 1.063 vs. 1.066 expected.
  • After boil had ~X.XX? gallons in the kettle and ~5.75 gallons made it into the fermenter
  • Pitched 1 smack pack of wyeast 1335; started fermentation at 65F.
  • Still some very small airlock activity 2 weeks later! Starting to do a small cold crash to stop fermentation so I can package and see where attenuation ended up. Might need to adjust pitch rate for next batch to speed up fermentation process.
  • Packaged on 9/29/18, FG reading was 1.015 vs. 1.016 expected so 76% vs. 75% expected attenuation
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-05 02:15 UTC
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