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231 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 64% (brew house)
Source: evantish
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Saturday December 15th 2018
Amount Fermentable Cost PPG °L Bill %
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 6.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.7%
19 lb American - Pale 2-Row (US)19 lb Pale 2-Row (US) 36.8 1 63.3%
4.50 lb Vienna Malt4.5 lb Vienna Malt 34.8 4 15%
2 lb Flaked Oats2 lb Flaked Oats 32.8 2 6.7%
1.50 lb Carapils (Dextrine Malt) (US)1.5 lb Carapils (Dextrine Malt) (US) 32.8 1 5%
0.50 lb CaraMunich II0.5 lb CaraMunich II 33.8 46 1.7%
30 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 36.89 7%
2 oz Citra (US)2 oz Citra (US) Hops Pellet 12.3 Boil 15 min 20.01 9.3%
6 oz Citra (US)6 oz Citra (US) Hops Pellet 12.3 Boil 5 min 24.12 27.9%
6 oz Citra (US)6 oz Citra (US) Hops Pellet 12.3 Whirlpool at 170 °F 30 min 27.9%
6 oz Citra (US)6 oz Citra (US) Hops Pellet 12.3 Dry Hop at 74 °F 6 days 27.9%
21.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 153 °F 60 min
8 gal Sparge -- 170 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Epsom Salt Water Agt Mash 0 min.
1.64 tbsp Gypsum Water Agt Mash 0 min.
0.25 tsp Table Salt Water Agt Mash 1 hr.
Wyeast - American Ale 1056
1 Each
Attenuation (custom):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114.4 9.7 16.4 60.1 202.1 4.9
Generally, I use Kroger Brand Spring Water for the base. Available published reports suggest this is a neutral water profile with no notable spikes in Ca, Chlorine, or the like.

1 gram of gypsum and calcium chloride per gallon of both sparge and mash water.
0.25 grams of epsom salt per gallon to both mash and sparge water.
0.25 grams of baking soda to mash water.
For a 10-gallon batch, this roughly looks like:

* 1.5 tablespoon of gypsum
* 3/4 tablespoon calcium carbonoate
* 1/2 tsp epsom salt

Mash Chemistry and Brewing Water Calculator

Single infusion mash
Rest 60 minutes
Mash-out about 170°F
Boil 60 minutes
Whirlpool 30 minutes at 170 - 140 degrees (as the temp will drop through the process). Probably spends more time around 140 than anywhere else, owing to manual homebrew methods.

Chill wort to 70°F, pitch yeast, and ferment between 68°F and 72°F for one week. Dry hop at chilled temp for an additional week. Try to minimize oxygen exposure. Purge the keg with CO2 before transfer. Purge keg with CO2 if dry-hopping in keg.

Brew notes were lacking for my last batch, but that is likely what I did to bring it to ~7.4% ABV. OG was ~1.070 and FG was ~1.012. It didn't feel as boozy or as cloying (as DIPAs often are to me). In fact, it was astonishingly delicious--possibly the best beer I've ever produced.

2019-01-27: Got a catastrophically stuck sparge today. Had to punt and use a straining bag. As such, I think it threw off the efficiency and left me with a low efficiency (OG: 1.055). Brewing partner's process went more smoothly, but still came up a little low (~1.063).

2019-06-23: Achieved less than predicted efficiency (around 62-63%) The kettle volume was just shy of 6.5 gallons. At 1.042 coming out of the mash tun, we noted the wort was a little thinner than expected (1.045), so we did a 10-minute pre-boil to cook off some volume. However, an aggressive burner, vigorous boil, a boil-over, and the extraordinary heat of the afternoon really took an evaporative toll. A volume of 4.37 gallons ultimately went into the fermenter with an OG 1.068. WYEAST 1056 was pitched at ~74 degrees and the fermenter put into a bath of water ~62F to control the temp. The poorer than expected efficiency might have something to do with how we milled the grains, not checking the delivered grain weight, sparging a bit too quickly, and/or a low mash temperature (as I'm not fully confident in the accuracy of the digital probe which registered higher than the IR gun). Did not have brown sugar, so we used ~14 oz of white granulated sugar and 7oz of molasses. Replaced the regular pellet hopping schedule with a hybrid pellet/cryo approach. 0.6oz cryo/1.8oz pellets @ 5m, 1.2oz cryo/0.6oz pellets @ WP (144F - 170F), 1.2oz cryo/0.6oz (DH). The goal here was to (a) experiment with alternative approach (b) reduce the amount of volume loss due to hop-sludge (c) determine if the flavor is any different. Pellets came from Farmhouse Brew Supply and cryo hops were YCH from Midwest Brew supply. The Columbus bittering addition was, I assume from 2018's harvest and it had a notably onion-esque aroma. DH added after about 24 hours when the airlock's activity suggested maximum activity. To avoid yeast settling on top of the hops (and reducing their contact with the beer), I shook the fermenter several times per day.

2019-07-04: Kegged. After working out that one of my hydrometers was inaccurate (reading too high by 0.002 points), I measured the the FG at about 1.008 (significantly lower than expected). It's been noted that hop/yeast biotranformation will often over-attenuate, and I suspect that's what happened here.

2019-07-14: Definitely still too young with a harsher-than-desired bitterness, but no off flavors. Will let sit for more time.

2019-07-23: Keg has had time to mature. As expected, it's dryer than intended and thus a little out-of-balance, but the hop flavor has smoothed significantly and it tastes delicious. Will add some malto-dextrine.

Last Updated and Sharing
Recipe QR Code
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  • Last Updated: 2019-08-15 17:12 UTC
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