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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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.36 37.4  
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Remaining sparge water volume 3.54 14.2  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.17 28.7  
Boil off losses -1.5 -6  
Hops absorption losses -0.17 -0.7  
Amount going into fermentor 5.5 22  
Total: 9.36 37.4
 
Notes

2 vials of wyeast 1968

fermentation:

OG:

FG:

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  • Public: Yup, Shared
  • Last Updated: 2016-07-11 21:32 UTC