6. Bryg 2018 – IPA

Batch Size 5.450 gal Boil Size 6.700 gal
Boil Time 1.000 hr Efficiency 75%
OG 1.044 sg FG 1.011 sg
ABV 4.4% IBU 42.9 (Tinseth)
Color 6.9 srm (Morey) Estimated calories (per 12 oz) 145

Fermentables

Total grain: 10.000 lb
Name Type Amount Mashed Late Yield Color
Briess – Pale Ale Malt Grain 8.000 lb Yes No 80% 3.5 srm
Briess – Caramel Malt 20L Grain 1.000 lb Yes No 76% 20.0 srm
Caramel Light Avangard Malz Grain 1.000 lb Yes No 77% 8.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Warrior 15.5% 0.500 oz Boil 45.000 min Pellet 23.8
Warrior 15.5% 0.500 oz Boil 15.000 min Pellet 12.9
Simcoe 9.4% 1.000 oz Boil 5.000 min Pellet 6.3
Cascade 6.3% 5.000 oz Aroma 0.000 s Leaf 0.0

Yeast

Name Type Form Amount Stage
Safale S-05 Ale Dry 2.23 tsp Primary

Mash

Name Type Amount Temp Target Temp Time
maesk Infusion 3.500 gal 171.572 F 160.000 F 1 hr
1 sparge Infusion 2.500 gal 190.000 F 175.000 F 15 min
Final Batch Sparge Infusion 2.000 gal 190.000 F 165.200 F 15 min

Instructions

  1. Add 1.000 lb Caramel Light Avangard Malz, 1.000 lb Briess – Caramel Malt 20L, 8.000 lb Briess – Pale Ale Malt to the mash tun.
  2. Bring 3.500 gal water to 171.572 F, 2.500 gal water to 190.000 F, 2.000 gal water to 190.000 F for upcoming infusions.
  3. Add 3.500 gal water at 171.572 F to mash to bring it to 160.000 F. Hold for 1.000 hr.
  4. Add 2.500 gal water at 190.000 F to mash to bring it to 175.000 F. Hold for 15.000 min.
  5. Add 2.000 gal water at 190.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 1.000 hr.
  7. Put 0.500 oz Warrior into boil for 45.000 min.
  8. Put 0.500 oz Warrior into boil for 15.000 min.
  9. Put 1.000 oz Simcoe into boil for 5.000 min.
  10. Stop boiling the wort.
  11. Steep 5.000 oz Cascade in wort for 0.000 s.
  12. You should have 5.950 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 5.450 gal.
  13. Cool wort and pitch Safale S-05 Ale yeast, to the primary.
  14. Let ferment until FG is 1.011 sg.
  15. Transfer beer to secondary.

Brew Date 2018-09-17

Preboil
SG 1.039 sg Volume into BK 6.750 gal
Strike Temp 158.000 F Final Temp 152.600 F
Eff into BK 75.08% Projected OG 1.044 sg
Postboil
OG 1.044 sg Postboil Volume 5.950 gal
Volume Into Fermenter 5.450 gal Brewhouse Eff 68.24
Projected ABV 4.29%
Postferment
FG 1.011 sg Volume 5.450 gal
Date ABV 4.29

OG 1.050, Brix 12

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