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Peaky Blinders IPA

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

Original Gravity:

1.063

Final Gravity:

1.015

ABV (standard):

6.3%

IBU (tinseth):

57.0

SRM (morey):

11.3

Mash pH

5.1

Cost $

n/a

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Fermentables

Amount	Fermentable	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%
13.10 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Target (Pellet)	56.97	50%
2 oz	Fuggles (Pellet)	0	50%
4 oz / $ 0.00

Other Ingredients

Amount	Name	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

558

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Brews

Public: Yup, Shared
Last Updated: 2018-10-05 02:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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