Amarillo-Simcoe IPA
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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14-B India Pale Ale, American IPA
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Min OG:
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1.056
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Max OG:
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1.075
|
|
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Min IBU:
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40
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Max IBU:
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72
|
|
|
Min Clr:
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6
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Max Clr:
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15
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
|
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Total Grain (Lbs):
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16.25
|
|
|
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Anticipated OG:
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1.068
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Plato:
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16.51
|
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Anticipated SRM:
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8.0
|
|
|
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Anticipated IBU:
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57.8
|
|
|
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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70
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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7.27
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Gal
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|
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Pre-Boil Gravity:
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1.056
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SG
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13.76 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
3.8
|
0.63 lbs.
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Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
4.2
|
0.69 lbs.
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CaraVienne Malt
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Belgium
|
1.034
|
22
|
|
1.5
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0.25 lbs.
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Crystal 40L
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America
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1.034
|
40
|
|
4.2
|
0.69 lbs.
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Victory Malt
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America
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1.034
|
25
|
|
86.1
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14.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.50 oz.
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Magnum
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Pellet
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13.10
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24.7
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60 min
|
|
0.50 oz.
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Simcoe
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Pellet
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11.90
|
7.6
|
20 min
|
|
1.10 oz.
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Amarillo Gold
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Whole
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8.90
|
6.7
|
10 min
|
|
1.50 oz.
|
Amarillo Gold
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Whole
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8.90
|
7.6
|
1 min
|
|
1.50 oz.
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Simcoe
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Pellet
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11.90
|
11.2
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1 min
|
|
0.50 oz.
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Amarillo Gold
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Pellet
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8.90
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0.0
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Dry Hop
|
|
0.50 oz.
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Simcoe
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Pellet
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11.90
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0.0
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Dry Hop
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
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|
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Grain Lbs:
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16.25
|
|
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Water Qts:
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20.31
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Before Additional Infusions
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|
Water Gal:
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5.08
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Before Additional Infusions
|
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Rest
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Temp
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Time
|
|
Saccharification Rest:
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152
|
0 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
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0
|
0 Min
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Total Mash Volume Gal: 6.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Recipe by: Nick Netherland
I used US-05 dry yeast, about 1.25 rehydrated packets.
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Generated with ProMash Brewing Software |