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Resilience IPA

215 calories 22.1 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 80 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AHA / Sierra Nevada
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created Friday November 30th 2018
1.065
1.016
6.5%
66.6
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 89.8%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 10.2%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Centennial27 g Centennial Hops Pellet 8.3 Boil 80 min 32.79 19.4%
1 oz Cascade1 oz Cascade Hops Pellet 4.5 Boil 15 min 8.78 20.4%
27 g Centennial27 g Centennial Hops Pellet 8.3 Boil 15 min 15.42 19.4%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.5 Whirlpool 20 min 3.37 10.2%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.3 Whirlpool 20 min 6.22 10.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.5 Dry Hop 4 days 10.2%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.3 Dry Hop 4 days 10.2%
4.90 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2nd place at 2019 Alameda County Fair
---------
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.

At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Ferment at 60–62°F. Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-17 23:51 UTC
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