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Avery DuganA IPA Clone

267 calories 22.9 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Mitch Steele IPA Book
Calories: 267 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created Sunday October 27th 2013
1.081
1.014
8.8%
83.7
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
34 lb American - Pale 2-Row34 lb Pale 2-Row 37 1.8 95.8%
0.75 lb American - Aromatic Malt0.75 lb Aromatic Malt 35 20 2.1%
0.75 lb American - Caramel / Crystal 75L0.75 lb Caramel / Crystal 75L 33 75 2.1%
35.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Bravo2.25 oz Bravo Hops Pellet 15.5 Boil 60 min 67 8.2%
2.50 oz Chinook2.5 oz Chinook Hops Pellet 13 Boil 15 min 16.67 9.1%
5 oz Columbus5 oz Columbus Hops Pellet 15 Boil 0 min 18.2%
5.75 oz Chinook5.75 oz Chinook Hops Pellet 13 Boil 0 min 20.9%
2.50 oz Columbus2.5 oz Columbus Hops Pellet 15 Dry Hop 14 days 9.1%
9.50 oz Chinook9.5 oz Chinook Hops Pellet 13 Dry Hop 14 days 34.5%
27.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Batch Sparge Infusion 148 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tablet Fining Boil 15 min.
1 each Campden Tablet Water Agt Mash --
2 tbsp PH 5.2 Stabilizer Water Agt Mash --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 814 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch at 68F until the beer reaches 50% attenuation, then allow the temp to rise freely. Total fermentation time is about 80-90 hours. Add dry hops while the beer is still warm at the end of fermentation. Rouse hops with CO2 every other day for 15 minutes. After 5 days crash cool to 30F over 48-72 hours. Hold another 7 days while continuing to rouse with CO2 until day 13. Bottle/Keg on day 14.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2013-10-27 16:54 UTC
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