Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Centennial0.75 oz Centennial Hops |
|
Pellet |
10 |
First Wort
|
0 min |
33.5 |
13% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
15 min |
18.84 |
17.4% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
5 min |
7.57 |
17.4% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
1 min |
1.64 |
17.4% |
|
2 oz |
Centennial2 oz Centennial Hops |
|
Pellet |
10 |
Whirlpool
|
0 min |
14.98 |
34.8% |
|
5.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5.75 oz |
Centennial (Pellet) 5.7499999868473 oz Centennial (Pellet) Hops |
|
76.53 |
100% |
|
5.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16 qt |
Mash-In |
Strike |
-- |
147 °F |
60 min |
|
8 qt |
Mash-Out |
Infusion |
140 °F |
168 °F |
15 min |
|
4 gal |
Sparge |
Fly Sparge |
165 °F |
170 °F |
30 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 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. |
|
3.87 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Slaked Lime
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Campden Tablet
|
|
Water Agt |
Mash |
0 min. |
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
|
0.50 tsp |
Wyeast - Beer Nutrient
|
|
Other |
Boil |
10 min. |
|
10 ml |
ClarityFerm
|
|
Fining |
Primary |
0 min. |
Priming
|
Method: co2
Amount: 11.21 psi
Temp: 35 °F
CO2 Level: 2.65 Volumes |
Target Water Profile
Light colored and hoppy
Notes
A classic American IPA, in the style of Bell's Two-Hearted Ale.
Yeast Alternatives: Wyeast 1272 American Ale II, White Labs WLP051 California Ale V, Mangrove Jack's M36 Liberty Bell Ale
Prepare brewing water and adjust to 5.5 pH.
Mash in base malts (2-row and Vienna) at 147 deg F and rest for 60 minutes.
Add crystal malts and raise temperature to 168 deg F for 15 minutes, recirculating the wort.
Fly sparge with 170 deg F water, collecting 6.5 gallons of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. First wort hops are added directly to the boil kettle before lautering and sparging. The whirlpool hops are added after the heat has been turned off and the wort has rested 15 minutes. Stir the hops in and rest an additional 15 minutes.
Chill the wort to 65 deg F, pitch the yeast, and ferment until complete. Rack the beer. If desired, add the dry hops for three days at room temperature. Rack and package the beer, or clarify the beer if desired with finings before packaging.
Prime and bottle condition or keg and force carbonate.
Source: Gordon Strong, BYO Magazine, Sep 2018
Last Updated and Sharing
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- Last Updated: 2020-07-02 00:00 UTC
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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 $ |
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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