I am finally starting on my own house ale recipe. I plan to brew it this Friday.
I formulated this recipe to produce five gallons of beer for packaging. I assume a boil-off rate of about one gallon per hour with a full-volume boil. I use bagged pellet hops for all hop additions. I assume a loss due to trub of a half-gallon in the boil kettle and another half-gallon in the fermenter.
Recipe: Brush Valley Brewing House Ale v 1.0
BJCP Style: 14B — American IPA
Brewhouse Efficiency: 75%
Pre-Boil Volume: 7 gallons (26.5 L)
BG: 1.050 SG (12.4 °P)
Original Volume: 6.0 gallons (22.7 L)
OG: 1.059 SG (14.4 °P)
FG: 1.015 SG (3.7 °P)
ADF: 75%
Bitterness (Rager): 52 IBU
ABV: 6.0%
Color (Morey): 11 SRM (21 EBC) — Deep amber
Boil Duration: 60 minutes
BU:GU 0.89
Balance value: 1.84
Calories per 12-ounce Serving: 197 — 117 from Alcohol, 80 from Carbs
| Grains | Quantity | Percent |
|---|---|---|
| Crisp Maris Otter Malt (3.5 °L) | 11.0 lb. (4.990 kg) | 88 |
| Crisp Light Crystal Malt (45 °L) | 1.5 lb. (0.680 kg) | 12 |
| Hops | IBU | |
| Centennial 9.6% AA, 60 min. | 1.0 oz (28 g) | 36.9 |
| Centennial 9.6% AA, 15 min. | 1.5 oz (43 g) | 14.8 |
| Centennial 9.6% AA, flame out | 1.5 oz (43 g) | 0 |
| Centennial 9.6% AA, dry | 1.0 oz (28 g) | 0 |
| Yeast | ||
| Wyeast 1056 American Ale | 225B Cells | |
| Water Treatment | Mash | Boil |
| Gypsum (CaSO₄) | 2.0 g | 1.5 g |
| Calcium Chloride (CaCl₂) | 2.0 g | 1.5 g |
Adjusted Mash Water Profile
| Sodium (Na): | 1 ppm |
|---|---|
| Calcium (Ca): | 107 ppm |
| Magnesium (Mg): | 3 ppm |
| Sulfate (SO₄): | 71 ppm |
| Chloride (Cl): | 57 ppm |
| Total Alkalinity (CaCO₃): | 118 ppm |
| Residual alkalinity: | 40 |
| Chloride to sulfate ratio: | 0.81 (Balanced) |
| pH: | 5.42 |
Step by Step
This is a single step infusion mash at 1.5 quarts/pound with a batch sparge. It will require a total of 8.2 gallons (31 L) of water.
Preheat the mash tun by bringing the 3.5 gallons (13.2 L) of sparge water to 170 °F (77 °C) and place it in the closed mash tun while heating the strike water.
Heat 4.69 gallons (4.5g + 3c, 17.7 L) of strike water to 168.0 °F (75.6 °C) for a grain temperature of 69 °F. Drain the sparge water from the preheated mash tun back into the hot liquor tank. Add all but about a gallon of the heated strike water to the mash tun.
Mix in the crushed grain and the mash salts, making sure to break up any dough balls. Cover the mash tun and let it sit for about 10 minutes. The mash should stabilize at 156 °F (68.9 °C). Take a few readings and use the remaining strike water, boiling water, or ice water to adjust the final temperature and volume which should be about 5.7 gallons (21.5 L). Cover the mash tun and let it rest.
After 60 minutes vorlauf, and lauter. Sparge with 3.5 gallons (13.2 L) of water to bring the collected volume to approximately 7 gallons (26.5 L) at 1.050 SG (12.4 °P).
Add the boil salts and boil for 60 minutes. While boiling, add the remaining ingredients according to the schedule in the ingredient list.
After the boil, whirlpool hot for 20 minutes, then cool the wort to 62 °F (16.7 °C). The volume should be approximately 6 gallons (22.7 L) at 1.059 SG (14.4 °P). Whirlpool for another 20 minutes, then transfer approximately 5.5 gallons (20.8 L) to a sanitized fermenter. Aerate the wort and pitch the yeast.
Hold at 62 °F (16.7 °C) until the end of high kräusen, then increase the fermentation temperature 1 °F per day until the beer temperature is 68 °F. After 9 days, add dry hops for five days. The final gravity should be about 1.015 SG (3.7 °P).
Keg and force carbonate to 2 volumes, or transfer approximately 5 gallons (18.9 L) to a priming bucket and prime using 2.80 oz (79.4 g) of sugar for approximately 2 volumes of carbonation, then package in 53 12-ounce bottles.