Gary's IPA

224 calories 26 carbs
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Monday July 11th 2016
1.067
1.020
6.2%
48.72
9.53
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 4.8%
12.5 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 80.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.6%
1 lb Canadian - Munich Light1 lb Munich Light 34 10 6.5%
0.5 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.2%
0.5 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.2%
15.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 60 min 30.37 10%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Boil 10 min 18.35 16.7%
2.5 oz Citra2.5 oz Citra Hops Pellet 11 Whirlpool 0 min 33.3%
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 7 days 40%
 
Mash Guidelines
Amount Description Type Temp Time
22 qt Infusion 152 °F 60 min
20 qt batch Sparge 190 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1.5 each whirlfloc Fining Boil 10 min.
1 tsp irish moss Fining Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar      
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
used 10.5 gallons distilled water with 1t gypsum and 3t cacl
Mash Chemistry and Brewing Water Calculator
 
Notes

2 vials of wyeast 1968

fermentation:

OG:

FG:

View Count: 335
Brew Count: 0
Last Updated: 2016-07-11 21:32 UTC

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