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ISOTOPE 253

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

Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.4%

IBU (tinseth):

75.9

SRM (morey):

6.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Simcoe (Pellet)	41.77	20%
17 oz	Citra (Pellet) 16.999999961114 oz Citra (Pellet) Hops	34.17	42.5%
8 oz	Simcoe (Pellet)		20%
7 oz	Citra (Pellet) 6.999999983988 oz Citra (Pellet) Hops		17.5%
40 oz / $ 0.00

Mash Guidelines

Amount	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

Last Updated and Sharing

163

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Brews

Public: Yup, Shared
Last Updated: 2020-02-15 15:20 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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