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PA-11

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Monday December 31st 2018

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.3%

IBU (tinseth):

77.8

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	American - Pale 2-Row22 lb Pale 2-Row	37	1.8	73.3%
4 lb	American - Wheat4 lb Wheat	38	1.8	13.3%
4 lb	Flaked Wheat4 lb Flaked Wheat	34	2	13.3%
30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	3.95	4.2%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	3.48	4.2%
5 oz	Mosaic5 oz Mosaic Hops	Pellet	12.5	Whirlpool at 175 °F	20 min	37.45	20.8%
5 oz	Citra5 oz Citra Hops	Pellet	11	Whirlpool at 175 °F	20 min	32.96	20.8%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop	7 days		12.5%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop	7 days		12.5%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop	4 days		12.5%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop	4 days		12.5%
24 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 oz	Mosaic (Pellet)	41.4	50%
12 oz	Citra (Pellet) 11.999999972551 oz Citra (Pellet) Hops	36.44	50%
24 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min

Yeast

Imperial Yeast - A38 Juice

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 440 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.35 Volumes

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

Brew Saturday

15 Gal for dough-in
~3 gal of spare water

24 hours - 1.030
Down to 64 deg due to low external temps.
Setting up to 70 deg after 24 hours
52 hours - 1.010 - dry hop
Up to 72deg- sparged to 15psi
3 days - made it to 15psi
Temp is at 66 due to low external temps

Day 10 - 50
Day 11 - 40
Day 12 - 30 - Dump - PSI
Day 13 - 30 - Dump
Day 14 - Rack

Initial - Gravity of 1.020 - 0 PSI
1.020-Terminal - 10 PSI
Terminal-35 deg - Build to 14 PSI
Carbonate through stone at 35 deg 14 PSI

0 - 48 Hours - 68-70 deg
48 hours - 1.020 - 70 deg (48-72 hours)
1.020-1.012 - 70 deg (Day 3-5 )
1.012 -
60 deg for 3 days (Day 6-8)
45 deg for 24 hours (Day 8-9)
35 deg for 72 hours (Day 9-10)
Carb to 14 psi - Day 8-11

After 1 Day - 1.050
After 2 Days - 1.020
After 5 Days - 1.012

Dry Hop at 48 hours (Monday Night)
Dry Hop after 5 Days (Wednesday Night)

Last Updated and Sharing

171

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Brews

Public: Yup, Shared
Last Updated: 2020-04-15 17:31 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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