- Recipe Type
- All Grain
- Yeast
- S-04
- Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 45.32
- Color
- 8.79 SRM
- Primary Fermentation (# of Days & Temp)
- 11 days @ 64F
- Tasting Notes
- Firm bitterness with malt and citrus. Good Body.
Title: Idle Hands Anglo-Citric IPA
Brew Method: Extract
Style Name: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.049
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.054
Final Gravity: 1.015
ABV (standard): 5.13%
IBU (tinseth): 45.32
SRM (mosher): 8.79
FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
1 lb - United Kingdom - Crystal 45L (11.1%)
1 lb - American - Munich - Light 10L (11.1%)
1 lb - American - Red Wheat (11.1%)
3 lb - United Kingdom - Marris Otter (33.3%)
HOPS:
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 60 min, IBU: 20.33
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 15 min, IBU: 10.09
0.5 oz - Pacifica, Type: Pellet, AA: 5.3, Use: Boil for 15 min, IBU: 4.57
0.5 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 15 min, IBU: 4.48
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 5 min, IBU: 4.05
0.5 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 1.8
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Dry Hop for 4 days
1 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Dry Hop for 4 days
0.5 oz - Pacifica, Type: Pellet, AA: 5.3, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 30 min, Amount: 14 qt, Partial Mash
2) Temperature, Temp: 165 F, Time: 10 min, Amount: 14 qt, Mash out
Starting Mash Thickness: 2 qt/lb
OTHER INGREDIENTS:
1 tsp - yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each - whirlfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: Table Sugar
Amount: 5.7 oz
CO2 Level: 3.0 Volumes
TARGET WATER PROFILE:
Profile Name: Bottled Water
Ca2: 16
Mg2: 16
Na: 10
Cl: 80
SO4: 4
HCO3: 7
Water Notes:
Bottled Water
If you want the play by play then click here
Projected improvements:
1) Add some piney/resin-y hops and some american "C" hops.
2) Use Galena or equivalent for the bittering addition... FWH???
3) Replace Wheat and DME with more base malt
4) Add .5# of biscuit or aromatic malt.
If anyone tries this recipe with/without changes, please post your results.
UPDATE: After 3+ weeks in the bottle, this beer is really hitting its stride. Taste is clean, firm bitter, and citrus hops.
Brew Method: Extract
Style Name: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.049
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.054
Final Gravity: 1.015
ABV (standard): 5.13%
IBU (tinseth): 45.32
SRM (mosher): 8.79
FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
1 lb - United Kingdom - Crystal 45L (11.1%)
1 lb - American - Munich - Light 10L (11.1%)
1 lb - American - Red Wheat (11.1%)
3 lb - United Kingdom - Marris Otter (33.3%)
HOPS:
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 60 min, IBU: 20.33
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 15 min, IBU: 10.09
0.5 oz - Pacifica, Type: Pellet, AA: 5.3, Use: Boil for 15 min, IBU: 4.57
0.5 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 15 min, IBU: 4.48
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 5 min, IBU: 4.05
0.5 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 1.8
0.5 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Dry Hop for 4 days
1 oz - Ahtanum, Type: Pellet, AA: 5.2, Use: Dry Hop for 4 days
0.5 oz - Pacifica, Type: Pellet, AA: 5.3, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 30 min, Amount: 14 qt, Partial Mash
2) Temperature, Temp: 165 F, Time: 10 min, Amount: 14 qt, Mash out
Starting Mash Thickness: 2 qt/lb
OTHER INGREDIENTS:
1 tsp - yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each - whirlfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: Table Sugar
Amount: 5.7 oz
CO2 Level: 3.0 Volumes
TARGET WATER PROFILE:
Profile Name: Bottled Water
Ca2: 16
Mg2: 16
Na: 10
Cl: 80
SO4: 4
HCO3: 7
Water Notes:
Bottled Water
If you want the play by play then click here
Projected improvements:
1) Add some piney/resin-y hops and some american "C" hops.
2) Use Galena or equivalent for the bittering addition... FWH???
3) Replace Wheat and DME with more base malt
4) Add .5# of biscuit or aromatic malt.
If anyone tries this recipe with/without changes, please post your results.
UPDATE: After 3+ weeks in the bottle, this beer is really hitting its stride. Taste is clean, firm bitter, and citrus hops.
