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All Together IPA

199 calories 20.5 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.202 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created Tuesday April 14th 2020
Amount Fermentable Cost PPG °L Bill %
9.40 lb American - Pale 2-Row9.4 lb Pale 2-Row 37 1.8 81.1%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 15.1%
7 oz American - Carapils (Dextrine Malt)7 oz Carapils (Dextrine Malt) 33 1.8 3.8%
11.59 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.22 oz Columbus0.22 oz Columbus Hops Pellet 15 Boil 60 min 7.95 2%
1.40 oz Mosaic1.4 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 13.11 12.8%
1.90 oz Cascade1.9 oz Cascade Hops Pellet 7 Whirlpool 0 min 9.96 17.4%
2.90 oz Mosaic2.9 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 26.6%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Dry Hop 5 days 13.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop 5 days 13.7%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 13.7%
10.92 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5 gal Sparge 154 °F 60 min
Imperial Yeast - A24 Dry Hop
1 Each
Attenuation (avg):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.25 Volumes
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C). Once primary fermentation activity subsides, dry hop for five days.

HAZY (NEIPA) VERSION The grain bill is the same. For the hops, dial back the 60-minute Columbus addition to 10 IBUs (about 0.22 oz/6 g). For the yeast, instead of Chico, use a London strain such as Wyeast 1318 London III or White Labs WLP066 London Fog.

In Brooklyn, we have a very soft, neutral water profile. For the West Coast version, we recommend calcium sulfate, and we aim to stay around 150ppm or less. For the NEIPA, we recommend calcium chloride additions, and we aim to stay under 300ppm chloride. You know your water best, so adjust accordingly.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-14 01:41 UTC
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