Chris_Primavera
Well-Known Member
- Joined
- Feb 3, 2015
- Messages
- 228
- Reaction score
- 42
- Recipe Type
- All Grain
- Yeast
- WLP002
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.062
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 90
- IBU
- 77
- Color
- 9.7 EBC = 4.9 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 65
- Secondary Fermentation (# of Days & Temp)
- Nope
- Tasting Notes
- Chinook, Columbus & Centennial yeild earthy herbal and citrus notes that make this m
Recipe Overview
Style: American IPA
Source Recipe Link: http://www.stonebrewing.com/news/081201/
ABV: 6.3%
Original Gravity (OG): 1.063
IBU's (Tinseth): 77.1
Bitterness to Gravity Ratio: 1.19
Kettle Efficiency (as in EIB and EAW): 75.5 %
Efficiency into Fermentor (EIF): 68 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 21 days at 18.5 C = 65.3 F
Volumes & Gravities
Volume into Boil (VIB): 29.27 L = 7.73 G @ 1.051
Volume of Ambient Wort (VAW): 22.2 L = 5.86 G @ 1.065
Volume into Fermentor (VIF): 20 L = 5.28 G @ 1.065
Volume into Packaging (VIP): 19.26 L = 5.09 G @ 1.016
The Grain Bill
92% 2-Row (3.5 EBC = 1.8 SRM) 13 pounds
8% Crystal 10L (20 EBC = 10.2 SRM) 1 pound
The Hop Bill (Based on Tinseth Formula)
39.7 IBU Columbus Pellets (15.2%AA) 1 ounce at 90 mins
18.6 IBU Chinook Pellets (9%AA) 2 ounces at 10 mins
0 IBU Centennial Pellets (9%AA) 1 ounce Dry Hopped 5 days
0 IBU Chinook Pellets (13.1%AA) 0.50 ounce Dry Hopped 5 days
Mash Steps
Mash Type: Pure BIAB: Saccharifiaction for 90 mins at 65 C = 149 F
Mashout for for 10 mins at 168 F
Miscellaneous Ingredients
0.5 Whirfloc Tablet (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: y
Chilling Method: Immersion Chiller
Fermentation & Conditioning
Fermentation: WLP002 for 21 days at 18.5 C = 65.3 F
Secondary Used: n
Crash-Chilled: y
Filtered: n
Req. Volumes of CO2: 2.2
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months.
My LHBS did not have the hop bill from the original recipe so we improvised and substituted the Columbus for the Magnum and Perle. The result is more balanced, brighter and more drinkable than the original. SWMBO had silly grin after first sip.
Style: American IPA
Source Recipe Link: http://www.stonebrewing.com/news/081201/
ABV: 6.3%
Original Gravity (OG): 1.063
IBU's (Tinseth): 77.1
Bitterness to Gravity Ratio: 1.19
Kettle Efficiency (as in EIB and EAW): 75.5 %
Efficiency into Fermentor (EIF): 68 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 21 days at 18.5 C = 65.3 F
Volumes & Gravities
Volume into Boil (VIB): 29.27 L = 7.73 G @ 1.051
Volume of Ambient Wort (VAW): 22.2 L = 5.86 G @ 1.065
Volume into Fermentor (VIF): 20 L = 5.28 G @ 1.065
Volume into Packaging (VIP): 19.26 L = 5.09 G @ 1.016
The Grain Bill
92% 2-Row (3.5 EBC = 1.8 SRM) 13 pounds
8% Crystal 10L (20 EBC = 10.2 SRM) 1 pound
The Hop Bill (Based on Tinseth Formula)
39.7 IBU Columbus Pellets (15.2%AA) 1 ounce at 90 mins
18.6 IBU Chinook Pellets (9%AA) 2 ounces at 10 mins
0 IBU Centennial Pellets (9%AA) 1 ounce Dry Hopped 5 days
0 IBU Chinook Pellets (13.1%AA) 0.50 ounce Dry Hopped 5 days
Mash Steps
Mash Type: Pure BIAB: Saccharifiaction for 90 mins at 65 C = 149 F
Mashout for for 10 mins at 168 F
Miscellaneous Ingredients
0.5 Whirfloc Tablet (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: y
Chilling Method: Immersion Chiller
Fermentation & Conditioning
Fermentation: WLP002 for 21 days at 18.5 C = 65.3 F
Secondary Used: n
Crash-Chilled: y
Filtered: n
Req. Volumes of CO2: 2.2
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months.
My LHBS did not have the hop bill from the original recipe so we improvised and substituted the Columbus for the Magnum and Perle. The result is more balanced, brighter and more drinkable than the original. SWMBO had silly grin after first sip.
