Pete's IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pete McGovern
Calories: 207 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created Saturday December 5th 2015

Original Gravity:

1.063

Final Gravity:

1.014

ABV (standard):

6.47%

IBU (tinseth):

71.67

SRM (morey):

11.63

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	84.6%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	7.7%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	7.7%
13 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28.3 g	Chinook28.3 g Chinook Hops	Pellet	12	Boil	60 min	37.72	18.2%
14.2 g	CTZ14.2 g CTZ Hops	Pellet	13.2	Boil	45 min	19.11	9.1%
14.2 g	Cascade14.2 g Cascade Hops	Pellet	4.5	Boil	30 min	5.45	9.1%
14.2 g	Chinook14.2 g Chinook Hops	Pellet	12	Boil	15 min	9.39	9.1%
28.3 g	Chinook28.3 g Chinook Hops	Pellet	12	Dry Hop	3 days		18.2%
28.3 g	Cascade28.3 g Cascade Hops	Pellet	4.5	Dry Hop	3 days		18.2%
28.3 g	CTZ28.3 g CTZ Hops	Pellet	13.2	Dry Hop	3 days		18.2%

Show Summary View

Amount	Variety	IBU	Bill %
70.8 g	Chinook70.8 g Chinook Hops	37.72	45.5%
42.5 g	CTZ42.5 g CTZ Hops	19.11	27.3%
42.5 g	Cascade42.5 g Cascade Hops	5.45	27.3%
5.5 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
26 qt		Temperature	152 °F	60 min
Starting Mash Thickness: 1.89 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	65.3 °F	Pitch Rate:	-

Yeast Pitch Rate and Starter Calculator

Notes

Strike Water should be at 160.4F for the 13 LBS of grain
13 Quarts of sparge water will be needed.

This was a bit sloppy of a brew day. I did a starter 1 day before brewing with yeast that was about 6 months old. The starter seemed to work fine. I brewed this outside with the temperature of -4F... the propane tanks didn't like that very much so the boil didn't look as strong. Instead of running the chiller outside I brought the wort downstairs and connected it to the wash basin, this worked really nice.

Moved to secondary and dry hopped day 7. Dry hops were in for 3 days before crash cooling.

Post Boil BRIX: 15.4 or 1.063
Fermentation Temp: 18.5C or 65.3F (3 days)
Fermentation Temp: 20C or 68F (4 days)
Fermentation Temp: 21C or 70F (3 days)
Crash Cooled: 2C or 35.5F (2 days)
Post Fermenation BRIX: 8.2 or 1.014

Kegged on day 11 and added 1 packet of geletine to the keg. Shook for a few mins.

View Count: 386
Brew Count: 0
Last Updated: 2018-01-11 23:12 UTC

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