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Prince Hammer

180 calories 16 carbs
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Austin Fohrman
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Friday August 11th 2017
1.055
1.010
5.96%
56.47
4.78
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
20 lb United Kingdom - Golden Promise20 lb Golden Promise 37 3 100%
20 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 18.3 Boil 60 min 32.03 10.5%
2 oz Citra2 oz Citra Hops Pellet 13.2 Boil 10 min 16.75 21.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.1 Boil 10 min 7.68 10.5%
2 oz Citra2 oz Citra Hops Pellet 13.2 Dry Hop 6 days 21.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.1 Dry Hop 6 days 10.5%
1.5 oz Citra1.5 oz Citra Hops Pellet 13.2 Dry Hop 3 days 15.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.1 Dry Hop 3 days 10.5%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Fly Sparge 148 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 each Whirlflock Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 424 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add:
3 tsp of Calcium Chloride
1 tsp of Epsom Salt
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 15.4 61.6  
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Remaining sparge water volume 7.9 31.6  
Grain absorption losses -2.5 -10  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 12.65 50.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 11 44  
Total: 15.4 61.6
 
Notes

Heat 7.5 gallons in the hot liquor tank to 170.

Heat 7.5 gallons in the mash lauter tun to 160, dough in all grains and lower temp to 148. Sach rest at 148 for 75 minutes, continuously recirculating.

Mash out for 10 minutes at 168 and transfer slowly.

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  • Last Updated: 2017-08-11 15:11 UTC