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SSBC Batch 165 Imperial Karate

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 344 gallons (ending kettle volume)
Pre Boil Size: 366 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 120%
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Tuesday February 26th 2019

Original Gravity:

1.080

Final Gravity:

1.020

ABV (standard):

7.9%

IBU (tinseth):

28.0

SRM (morey):

4.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
750 lb	American - Pale 2-Row750 lb Pale 2-Row	37	1.8	72%
84 lb	American - White Wheat84 lb White Wheat	40	2.8	8.1%
40 lb	Flaked Wheat40 lb Flaked Wheat	34	2	3.8%
50 lb	American - Carapils (Dextrine Malt)50 lb Carapils (Dextrine Malt)	33	1.8	4.8%
50 lb	Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose	46	0.5	4.8%
50 lb	Flaked Oats50 lb Flaked Oats	33	2.2	4.8%
17 lb	German - Acidulated Malt17 lb Acidulated Malt	27	3.4	1.6%
1,041 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 lb	Simcoe2.5 lb Simcoe Hops	Pellet	12.7	Whirlpool	0 min	8.85	4.9%
5.50 lb	Mosaic CRYO Pellets5.5 lb Mosaic CRYO Pellets Hops	Pellet	12.5	Whirlpool	0 min	19.16	10.8%
17.50 lb	Mosaic CRYO Pellets17.5 lb Mosaic CRYO Pellets Hops	Pellet	12.5	Dry Hop	3 days		34.3%
4 lb	Simcoe4 lb Simcoe Hops	Pellet	12.7	Dry Hop	3 days		7.8%
17.50 lb	Mosaic17.5 lb Mosaic Hops	Pellet	12.5	Dry Hop	4 days		34.3%
4 lb	Simcoe4 lb Simcoe Hops	Pellet	12.7	Dry Hop	4 days		7.8%
51 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10.50 lb	Simcoe (Pellet)	8.85	20.5%
23 lb	Mosaic CRYO Pellets (Pellet)	19.16	45.1%
17.50 lb	Mosaic (Pellet)		34.3%
51 lbs / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	151 °F	45 min
Starting Mash Thickness: 1.28 qt/lb

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	71%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 8810 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Jacksonville

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Bru'n Water v.3.4 Water Adjustments Imperial Karate 10 bbl Profiles (ppm) Exist Mash Finished Ca 0 112 72 Mg 0 18 12 Na 0 8 8 SO4 0 143 92 Cl 0 150 97 HCO3 0 16 NA SO4/Cl Ratio 0.9 Batch Volume 344.00 Gallons Total Mash 317.00 Gallons Mash Dilution 317.00 Gallons Total Sparge 181.00 Gallons Sparge Dilution 181.00 Gallons Mineral Additions (gm) Mash Sparge Gypsum . 149.4 0.0 Calcium Chloride 273.9 0.0 Epsom Salt 224.1 0.0 Mag Chloride 0.0 0.0 Canning Salt 0.0 0.0 Baking Soda 0.0 Not Recommended Chalk . 0.0 Not Recommended Pickling Lime 0.0 Not Recommended Mash Acid Additions 0.00 (ml) 0.00 (ml) Sparge Acid Addtions Phosphoric 75.00 % 0.49 (ml) 0.00 (ml) target mash pH: 5.23 acid malt strength setting: 0.8
Mash Chemistry and Brewing Water Calculator

Notes

3/6/19

WHATS CHANGED: HARVESTED YEAST FROM 3 DAYS PRIOR!! No counts for viability. Pitched entire 58lbs from brink. Removing the 1.6lb FWH addition. Subbed in some flaked wheat for malted wheat and bumped the overall grain bill and mash temp up a bit to account for maybe slightly better attenuation due to harvest?.

PRE-BREW NOTES: Full harvested pitch (3 days old). 58lbs harvested on 3/3 from ReVe pale ale (Peaked in High School)

strike temp: 168
mash temp: 149.2-->2 mins jackets and 15 mins later-->153.5 (overnight lows in 30s)
mash pH: 5.3
post-boil OG: 1.080 (ADDED 8 GAL WATER TO DILUTE!!)
pH: (4oz phos) 5.09
volume into FV: 10.5bbls (**SEE BELOW)
OG:1.081
KO time: 30 mins
KO oxygen PSI: 8
day 4 gravity: (ABV:% Attenuation:%)
day 4 pH:
day 5 gravity: 1.022 (ABV:% Attenuation:%)
day 5 pH: 4.46
day 7 gravity: 1.022 (ABV: 7.74% Attenuation: 71%
day 7 pH: 4.66
day 7 gravity:
day 7 pH:
final pH:
FG (day 12): (ABV: % Attenuation: %)

BREW DAY NOTES: End of boil gravity 1.080 so overly efficient. Would typically translate to 1.084 so added 8 gal water from HLT to dilute a bit. Gravity ended at 1.081 as a result

MISTAKES:

FERMENTATION: KO at 62 and let free rise to set point of 64. DIDNT DRY HOP DAY 3! Day 3 upped to 68. Day 4 added 1st dry hop. Day 6 roused cone co2 while adding second dry hop then purged and capped fermenter. Day 7 dropped trub and dropped temp to 55 as gravity stable

RESULTS:

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Public: Yup, Shared
Last Updated: 2025-06-16 11:50 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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