4CIPA Recipe

I haven't posted a recipe in quite sometime so here's what's in the fermenter:
 

4CIPA

American IPA

 

Type: All Grain
Date: 2/20/2012

Batch Size (fermenter): 11.50 gal
Brewer: Andrew Jensen

Boil Size: 13.50 gal
Asst Brewer:

Boil Time: 90 min
Equipment: Brew Magic

End of Boil Volume 11.50 gal
Brewhouse Efficiency: 86.00 %

Final Bottling Volume: 11.50 gal
Est Mash Efficiency 93.9 %

Fermentation: My Aging Profile
Taste Rating(out of 50): 35.0

Taste Notes:

Ingredients

 
Ingredients

Amt
Name
Type
#
%/IBU

18.00 gal
RO
Water
1
-

21.00 g
Gypsum (Calcium Sulfate) (Mash 90.0 mins)
Water Agent
2
-

9.00 g
Calcium Chloride (Mash 90.0 mins)
Water Agent
3
-

22 lbs
Pale Malt (2 Row) US (2.0 SRM)
Grain
4
86.3 %

1 lbs 8.0 oz
Munich Malt (9.0 SRM)
Grain
5
5.9 %

1 lbs
Caramel/Crystal Malt - 40L (40.0 SRM)
Grain
6
3.9 %

1 lbs
Sugar, Table (Sucrose) (1.0 SRM)
Sugar
7
3.9 %

1.75 oz
Columbus (Tomahawk) [12.90 %] - Boil 60.0 min
Hop
8
27.1 IBUs

1.50 oz
Cascade [7.90 %] - Boil 30.0 min
Hop
9
10.9 IBUs

1.50 oz
Columbus (Tomahawk) [12.90 %] - Boil 30.0 min
Hop
10
17.9 IBUs

1.00 Items
Whirlfloc Tablet (Boil 10.0 mins)
Fining
11
-

0.50 oz
Cascade [7.90 %] - Boil 10.0 min
Hop
12
1.7 IBUs

0.50 oz
Chinook [10.00 %] - Boil 10.0 min
Hop
13
2.2 IBUs

1.00 tsp
Yeast Nutrient (Boil 10.0 mins)
Other
14
-

1.50 oz
Cascade [8.10 %] - Aroma Steep 0.0 min
Hop
15
0.0 IBUs

1.50 oz
Chinook [10.00 %] - Aroma Steep 0.0 min
Hop
16
0.0 IBUs

1.00 oz
Cascade Hop Back [7.90 %] - Aroma Steep 0.0 min
Hop
17
0.0 IBUs

1.0 pkg
British Ale (Wyeast Labs #1098 2000 ml slurry) [2000.00 ml]
Yeast
18
-

3.00 oz
Cascade [8.10 %] - Dry Hop 10.0 Days
Hop
19
0.0 IBUs

1.00 oz
Centennial [11.00 %] - Dry Hop 10.0 Days
Hop
20
0.0 IBUs

1.00 oz
Simcoe [13.00 %] - Dry Hop 10.0 Days
Hop
21
0.0 IBUs

Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.070 SG

Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.016 SG

Estimated Alcohol by Vol: 7.7 %
Actual Alcohol by Vol: 7.1 %

Bitterness: 59.8 IBUs
Calories: 237.9 kcal/12oz

Est Color: 6.1 SRM
 

Mash Profile

Mash Name: My Mash
Total Grain Weight: 25 lbs 8.0 oz

Sparge Water: 8.85 gal
Grain Temperature: 72.0 F

Sparge Temperature: 170.0 F
Tun Temperature: 72.0 F

Adjust Temp for Equipment: FALSE
Mash PH: 5.30

 
Mash Steps

Name
Description
Step Temperature
Step Time

Mash In
Add 34.35 qt of water at 159.0 F
149.0 F
90 min

Mash out
Heat to 168.0 F over 30 min
168.0 F
5 min

Sparge Step: Fly sparge with 8.85 gal water at 170.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Volumes of CO2: 2.7

Pressure/Weight: 17.22 PSI
Carbonation Used: Keg with 17.22 PSI

Keg/Bottling Temperature: 45.0 F
Age for: 14.00 days

Fermentation: My Aging Profile
Storage Temperature: 37.0 F

Notes

10 gms. gypsum, 4 gms. calcium chloride in mash
11 gms. gypsum, 5 gms. calcium chloride in sparge

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