American IPA
BJCP 2008 – 14B
Batch #:
2011-16
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 11, 2011
Tap Date:
October 22, 2011
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
8SRM
IBU:
87.5
BU/GU:
1.46
ABV:
6.8%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 16.00 pounds | American Pale Malt (2-Row) | 63.4% |
| 3.00 pounds | German Light Munich Malt | 11.9% |
| 1.75 pounds | American Victory Malt | 6.9% |
| 0.50 pounds | Crystal Malt 20L | 2% |
| 3.50 pounds | American Wheat Malt | 13.9% |
| 0.50 pounds | Crystal Malt 60L | 2% |
| 25.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Chinook | 60 minutes | Boil | Leaf | 11.1% | |
| 0.50 ounces | Chinook | 40 minutes | Boil | Leaf | 11.1% | |
| 0.50 ounces | Amarillo | 40 minutes | Boil | Leaf | 10.7% | |
| 1.50 ounces | Chinook | 20 minutes | Boil | Leaf | 11.1% | |
| 1.50 ounces | Amarillo | 20 minutes | Boil | Leaf | 10.7% | |
| 1.00 ounces | Chinook | 10 minutes | Aroma | Leaf | 11.1% | |
| 1.00 ounces | Amarillo | 10 minutes | Aroma | Leaf | 10.7% | |
| 1.00 ounces | Chinook | 5 minutes | Aroma | Leaf | 11.1% | |
| 1.00 ounces | Amarillo | 5 minutes | Aroma | Leaf | 10.7% | |
| 3.00 ounces | Amarillo | 0 minutes | Dry Hop | Leaf | 10.7% | |
| 12.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| American Ale | Wyeast | 1056 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | Infusion | 60 minutes | 152° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
21 days @ 60° F
