No You!!! Beer Recipe | Extract American IPA | Brewer's Friend
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No You!!!

216 calories 22.8 g 12 oz
Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.217 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday April 9th 2019
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Golden Light6 lb DME Golden Light 44.6 4 75%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light 45 2 12.5%
7 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 12.5%
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12.7 Boil 60 min 28.59 20%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 13.6 Boil 20 min 18.54 20%
1 oz Mosaic1 oz Mosaic Hops Pellet 10.1 Boil 20 min 13.77 20%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 13.6 Boil 2 min 2.59 20%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 2 min 2.38 20%
5 oz / 0.00
Imperial Yeast - A24 Dry Hop
1 Each
Attenuation (custom):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 4.7oz       Temp: 66 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Brew date: 28-Apr2019

During the steeping grains the temp got up to about 175F ish (bc I forgot to monitor temp) so i removed flame and temp slowly dropped during the 20min to 150F ish

also, noticed lots of foam during the boil after adding the 20 and 2min hop additions (had to stir and regulate flame as to not boil over

OG: 1.062
lots of foam when added to ferment or from using the strainer so i didn’t airate to much.

Airlock bubbles started within the first 6hrs (temp was 70F) and went strong for about 1 day
Temp increased to about 72F on day 2 bubbling still going but slowed somewhat (bubble about every few seconds)

After about a week Temp settled around 66F and maintained for 3 weeks 4 days

Brought fermenter up from basement 1 day before bottling on 23-May, Temp 68-70F

Primed with 4.6 oz of dextrose in 2 cups water
FG= 1.012
Abv: 6.6%

very bitter, not in a bad way though. It’s good but next time maybe minus the 60 min addition and add a dry hop to make it more juicy

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  • Public: Yup, Shared
  • Last Updated: 2020-01-24 03:27 UTC
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