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Garth IPA

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

4.00 (1 Review)

Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)

Created: Sunday September 1st 2019

Original Gravity:

1.067

Final Gravity:

1.012

ABV (standard):

7.2%

IBU (tinseth):

128.2

SRM (morey):

7.1

Mash pH

5.6

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 kg	American - Pale 2-Row6.5 kg Pale 2-Row	37	1.8	92.9%
0.25 kg	American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L	34	60	3.6%
0.25 kg	Maltodextrin0.25 kg Maltodextrin	39	0	3.6%
7 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Warrior60 g Warrior Hops	Pellet	16	Boil	60 min	97.62	20%
40 g	Simcoe40 g Simcoe Hops	Pellet	12.7	Whirlpool	30 min	11.04	13.3%
40 g	Centennial40 g Centennial Hops	Pellet	10	Whirlpool	30 min	8.7	13.3%
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Whirlpool	30 min	10.87	13.3%
40 g	Simcoe40 g Simcoe Hops	Pellet	12.7	Dry Hop	3 days		13.3%
40 g	Centennial40 g Centennial Hops	Pellet	10	Dry Hop	3 days		13.3%
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Dry Hop	3 days		13.3%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Warrior (Pellet) 60 g Warrior (Pellet) Hops	97.62	20%
80 g	Simcoe (Pellet) 80 g Simcoe (Pellet) Hops	11.04	26.6%
80 g	Centennial (Pellet) 80 g Centennial (Pellet) Hops	8.7	26.6%
80 g	Mosaic (Pellet) 80 g Mosaic (Pellet) Hops	10.87	26.6%
300 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Strike	--	73 °C	--
	Sack rest	Infusion	--	66 °C	60 min
8 L		Batch Sparge	--	77 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 132 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.11 bar Temp: 3 °C CO₂ Level: 3 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

From notes:

Mash low to keep it dry
Hops:
- clean first wort hop (total BU/GU ~ 2:1, ie ~140 IBU)
- avoid middle additions
- 85-220g in whirlpool ~30 mins (don't drop below ~85C)
- 85-220g (~150g) dry hop for 3 days then crash for 3 days
- Note: similar to alternate source that recommends 220-280g total hop bill (1.5-2.0 oz / gallon) (~70% DH: 140-220g)
Try simcoe + amarillo + centennial

Ferment:
Suggest to make starter
Primary - 7 days @ 20C
Dry hop - 3 days @ 15C (best temp to retain oils, try to remove as much yeast as possible also)
Cold crash - 3 days @ 2C (remove hop matter)

Links:
https://brewngrow.com/blogs/everything-beer/how-to-brew-a-proper-west-coast-ipa
https://www.popularmechanics.com/culture/a26257/how-to-make-ipa/
https://www.homebrewersassociation.org/how-to-brew/10-tips-on-homebrewing-west-coast-ipa-from-beachwood-brewing/

Last Updated and Sharing

461

Views

Brews

Public: Yup, Shared
Last Updated: 2019-09-06 05:30 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

Discussion about this recipe:

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Garth Brews • 10/12/2019 at 01:22am

4 of 5

Solid beer. Tasted amazing out of the fermenter, super sweet tropical fruit mixed with some piney notes. Far less bitter than expected at ~130IBU and a great malt backbone. But the hops faded fast, probably due to oxidation (indeed a few tasters identified that it was oxidised). This could have been due to extended time in primary and/or non-closed transfer to keg. Would try again, potentially upping the bittering additions, maybe pushing it more in a piney direction and maybe bringing in a little more color from the grain side. Should be done with closed transfer.

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Garth IPA

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