Bistro IPA R3 11/1/2024
American IPA

 

Type: All Grain

 Date: 11/2/2024

Batch Size: 6.00 gal

 Brewer: Jomebrew
Boil Size: 7.26 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew Brewzilla 35L
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.50 items Campden Tablets (Mash 60.0 min) Misc
11.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 84.62 %
1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 7.69 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 7.69 %
0.75 oz Magnum [12.00 %] (60 min) Hops 27.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.75 oz Amarillo [9.20 %] (10 min) Hops 7.8 IBU
0.75 oz Cascade [5.50 %] (10 min) Hops 4.6 IBU
0.75 oz Mosaic (HBC 369) [12.25 %] (10 min) Hops 10.3 IBU
1.00 oz Citra [12.00 %] (15 min) (Aroma Hop-Steep) Hops -
1.00 oz Mosaic (HBC 369) [12.25 %] (15 min) (Aroma Hop-Steep) Hops -
1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.55 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.81 % Actual Alcohol by Vol: 5.04 %
Bitterness: 50.7 IBU Calories: 209 cal/pint
Est Color: 6.0 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 3.95 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.50 qt of water at 158.8 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
11:50 AM
Started with about 8G water at 168F

Added 5G to cooler mash tun
Added grains. Stirred.
Mash at 151F

12:50 Added water to 9G line. Stirred
About a pint of leftover hot water, added to PBW
Transfered to kettle via gravity
1:15 About 6.75g in kettle
2:00 Boil started
Added .75 magnum
2:50 .75 oz each Mosaic, Amarillo, Cascade
Whirlfloc
3:00 Flameout, whirlpool on
1 oz each Citra and Mosaic
12 Brix
3:18 Chill Water on
3:44 5.5 G in kettle @66f - It lies. Wort was 73f
3:50 pitched yeast and clearzyme
into fermenter at 65F
5:20 All Done

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