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Pete's IPA

207 calories 20 carbs
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Beer Stats
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
1.063
1.014
6.47%
71.67
11.63
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%
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.47 37.9  
Strike water volume at mash thickness of 1.89 qt/lb 6.14 24.6  
Remaining sparge water volume 3.33 13.3  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.59 30.4  
Boil off losses -1.5 -6  
Hops absorption losses -0.09 -0.4  
Amount going into fermentor 6 24  
Total: 9.47 37.9
 
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.

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  • Last Updated: 2018-01-11 23:12 UTC