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Jasons IPA June 2016

230 calories 20 carbs
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Thursday February 18th 2016
1.070
1.012
7.53%
84.27
10.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 41.3%
7.25 lb United Kingdom - Maris Otter Pale7.25 lb Maris Otter Pale 38 3.75 41.3%
1.6 lb American - Red Wheat1.6 lb Red Wheat 38 2.5 9.1%
11.5 oz German - CaraMunich II11.5 oz CaraMunich II 34 46 4.1%
11.5 oz United Kingdom - Carastan (30/37)11.5 oz Carastan (30/37) 35 34 4.1%
17.54 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.75 oz Warrior1.75 oz Warrior Hops Pellet 16 First Wort   52.6 19.4%
0.25 oz Warrior0.25 oz Warrior Hops Pellet 16 Boil 30 min 9.54 2.8%
0.5 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 15 min 6.62 5.6%
0.5 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 9.77 5.6%
0.5 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 2.66 5.6%
0.5 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 5 min 3.09 5.6%
0.5 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 0 min 5.6%
0.5 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 5.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 6 days 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 6 days 11.1%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 6 days 11.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 6 days 11.1%
 
Mash Guidelines
Amount Description Type Temp Time
gal Temperature 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 6.58 26.3  
Remaining sparge water volume 4.3 17.2  
Grain absorption losses -2.19 -8.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.44 33.8  
Boil off losses -2.25 -9  
Hops absorption losses -0.19 -0.8  
Amount going into fermentor 6 24  
Total: 10.88 43.5
 
Notes

Mash at 151°F (66°C). Sparge with 168°F (76°C) hot liquor.

Boil for 90 minutes. Cool to 66°F (19°C) and oxygenate to 12 ppm. Pitch the yeast and let ferment for 5 days, raising the temperature to 72°F (22°C) by day 4. On day 6, rack to secondary with dry hops. Let sit on dry hops at 70°F (21°C) for 3 days. Crash to 32°F (0°C) on day 4 and add silicic acid (sold as Biofine Clear) on day 5 and let sit for 2 days. Transfer to keg and carbonate to 2.5 volumes (about 11 psi at 38°F/3°C) and serve as fresh as possible.

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  • Last Updated: 2016-03-05 20:58 UTC