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Little Richie's Polska Piva IPA

209 calories 16.6 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Reevesie
Calories: 209 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created Tuesday August 6th 2019
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter 38 3 90.9%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2.3%
0.25 lb American - Victory0.25 lb Victory 34 28 2.3%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 2.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.3%
11 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 11.4 Boil 60 min 37.99 8.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Boil 15 min 13.23 8.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 14.88 16.7%
2 oz Comet2 oz Comet Hops Pellet 9.4 Whirlpool at 170 °F 60 min 12.8 16.7%
2 oz Yakima Valley Hops - Tahoma2 oz Tahoma Hops Pellet 7.4 Whirlpool at 170 °F 60 min 10.08 16.7%
2 oz Comet2 oz Comet Hops Pellet 9.4 Dry Hop at 36 °F 2 days 16.7%
2 oz Yakima Valley Hops - Tahoma2 oz Tahoma Hops Pellet 7.4 Dry Hop at 36 °F 2 days 16.7%
12 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Mash (S:167F,M:147-141F) Strike 165 °F 60 min
3.5 gal Sparge (171F) Sparge 170 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Water Agt Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
5 each FermCapS Water Agt Boil 60 hr.
White Labs - Dry English Ale Yeast WLP007
1 Each
Attenuation (custom):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

8/5/21-Changing the recipe to fit what I do now, 2xcrush for 85%,changing the hops to stuff I have never used. WP is really Dip-Hop. Will use this mineral/acid profile:
Mash: 2.5mlPhosphoric, 4g Chalk, 3g Espom, 9g Gypsum
Sparge: 4mlPhosphoric
Boil: 3mlPhosphoric

12/9/2019-Dropped the acid malt. Efficiency suffered a lot, not sure if that was because of the higher ph or the lower mash temps. Since I moved to my garage, my equipment is colder, apparently, for mashing, and so I keep missing my desired temp. Going to have to adjust something. And I didn't get as much liquid out of the mash this time either, which is really strange. Maybe I needed to squeeze the bag better. Could be the bag is too small for the mash tun and so the grain is too compacted for good conversion.

8/17/19-Reduced all the malts by 25% and changed the hops to fit what I have in the freezer, so I can brew a regular IPA. Ended up with about 1/2 Gallon more than I expected for the fermenter. It was up to the bottom of the plug in the carboy. Blow off tube is working as it should, so I'll end up with more top-cropped yeast for next time.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-06 02:02 UTC
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