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Fish’s River IPA

190 calories 18 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alemonde (Guilherme Lange October/2018)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created Monday October 29th 2018
1.062
1.013
6.41%
76.95
10.97
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 kg American - Pale 2-Row10.8 kg Pale 2-Row 37 1.8 84.4%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 3.9%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 3.9%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late addition) 46 0.5 7.8%
12.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Columbus3.5 oz Columbus Hops Pellet 15 Boil 90 min 56.67 28%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 45 min 10.42 6%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 9.85 8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Aroma 0 min 8%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 20%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 13 days 8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 13 days 8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 13 days 8%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Dry Hop 5 days 2%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop 5 days 2%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 2%
12.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.2 L Infusion 67 °C 60 min
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus
13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus
13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf



to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer

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  • Last Updated: 2018-10-29 11:57 UTC
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