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Strong Finish All Grain

175 calories 17.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 75 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15.33 gallons
Post Boil Size: 14.08 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created Sunday August 11th 2019
1.053
1.013
5.3%
83.3
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Pale 2-Row3 lb Pale 2-Row 37 1.8 10.7%
3 lb American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L 34 40 10.7%
1.75 lb American - Caramel / Crystal 60L1.75 lb Caramel / Crystal 60L 34 60 6.3%
1 lb American - Victory1 lb Victory 34 28 3.6%
4 oz American - Black Malt4 oz Black Malt 28 500 0.9%
19 lb Proximity - Pilsen Malt19 lb Pilsen Malt 37.5 1.8 67.9%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.70 oz Chinook3.7 oz Chinook Hops Pellet 10.6 Boil 45 min 51.2 20.3%
9.10 oz Glacier9.1 oz Glacier Hops Leaf/Whole 5.5 Boil 15 min 32.11 50%
3.40 oz Glacier3.4 oz Glacier Hops Leaf/Whole 5.5 Dry Hop 7 days 18.7%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Dry Hop 7 days 11%
18.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 gal Infusion 152 °F 60 min
Mashout Temperature 168 °F --
11 gal Sparge 170 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Whirlfloc Water Agt Boil 10 min.
2.20 tbsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
4 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Sparge to yield 15.375 gal, pre-boil
1.5 gals/hr evap rate will lose 1.875 in 75 mins, yielding 13.5 gals (triple the original recipe)

Cask condition using CBC Lallemand yeast in saved ~quart of cooled wort (after boil)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-03 23:07 UTC
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