ISOTOPE 253 Beer Recipe | All Grain American IPA | Brewer's Friend
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ISOTOPE 253

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 41 gallons (fermentor volume)
Pre Boil Size: 52 gallons
Post Boil Size: 50.1 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Friday July 12th 2019
1.074
1.018
7.4%
75.9
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb American - Pale 2-Row75 lb Pale 2-Row 37 1.8 63.6%
30 lb Belgian - Munich30 lb Munich 38 6 25.4%
8 lb Flaked Oats8 lb Flaked Oats 33 2.2 6.8%
5 lb German - Acidulated Malt5 lb Acidulated Malt 27 3.4 4.2%
118 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Simcoe8 oz Simcoe Hops Pellet 13.6 Boil 60 min 41.77 20%
10 oz Citra10 oz Citra Hops Pellet 14 Boil 15 min 26.67 25%
7 oz Citra7 oz Citra Hops Pellet 14 Boil 5 min 7.5 17.5%
8 oz Simcoe8 oz Simcoe Hops Pellet 0 Whirlpool at 170 °F 0 min 20%
7 oz Citra7 oz Citra Hops Pellet 0 Whirlpool at 170 °F 0 min 17.5%
40 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 gal Infusion -- 154 °F 60 min
33 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
8 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 1395 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: brite tank       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Filtered local water
Mash Chemistry and Brewing Water Calculator
 
Notes

OG: 1.070
FG: 1.012
7.6 ABV

Fermentation temp 68 degrees.
Raise temp to 70 degrees once FG is reached hold at temp for 2 days.
Lower temp 5 degrees every 12 hours until 50 degrees is achieved, recover yeast.
Continue lowering temp 5 degrees every 12 hours until 34 degrees is reached.
Clean line and transfer to purged Brite tank. Carb with stone 11 psi for 8 to 10 hours.
1/4 bbl keg 62 lbs

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2020-02-15 15:20 UTC
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