Sierra Nevada Resilience IPA Beer Recipe | All Grain American IPA by Lucky Duck | Brewer's Friend
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Sierra Nevada Resilience IPA

229 calories 24.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Lucky Duck
Calories: 229 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Friday December 28th 2018
1.069
1.018
6.7%
64.0
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.60 lb American - Pale 2-Row17.6 lb Pale 2-Row 37 1.8 89.8%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 10.2%
19.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Centennial1.6 oz Centennial Hops Pellet 8.65 Boil 70 min 31.03 20%
1.60 oz Cascade1.6 oz Cascade Hops Pellet 4.7 Aroma 15 min 8.1 20%
1.60 oz Centennial1.6 oz Centennial Hops Pellet 8.65 Aroma 15 min 14.91 20%
0.80 oz Cascade0.8 oz Cascade Hops Pellet 4.7 Whirlpool 0 min 3.52 10%
0.80 oz Centennial0.8 oz Centennial Hops Pellet 8.65 Whirlpool 0 min 6.48 10%
0.80 oz Cascade0.8 oz Cascade Hops Pellet 4.7 Dry Hop 4 days 10%
0.80 oz Centennial0.8 oz Centennial Hops Pellet 8.65 Dry Hop 4 days 10%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.35 gal Pre-heat M/T Steeping -- 152 °F 60 min
3.75 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 255 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

1) 7.5gl of 165F strike water added to mash tun, stir in grain<br /> <br /> 2) Mash for 60 minutes at 152F

3) Sparge using 3.75gl hot liquor heated to 168-170F<br /> <br /> 4) Account for 2.25-2.5gl of wort loss in spent grain <br /> <br /> 5) Boil for 75 minutes, account for 1-1.5gl of boil loss in kettle<br /> <br /> 6) Cool to 68F, aerate, pitch yeast (1600ml starter)

7) Dry hop for 3-4 days towards end of fermentation cycle

8) Ferment at 62-64`F for 6-8 days, or until reaching desired FG

9) optional- Cold crash fermenter, or rack to secondary for desired clarity

mash tun used is a 48qt Igloo cooler, always pre heated before mashing in

yeast starter from 1 pack WLP051 liquid yeast

*bottle condition for 7-10 days, 2.4-2.6 volumes (carbonation level)

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-13 03:18 UTC
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