Triple-C IPA
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.043 SG | Expected OG: | 1.051 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 70.0 % |
| Expected ABV: | 4.8 % | Expected ABW: | 3.8 % |
| Expected IBU (using Tinseth): | 54.9 IBU | Expected Color (using Morey): | 8.1 SRM |
| BU:GU ratio: | 1.07 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 8lb 12oz | 74.5 % | 2.3 | In Mash/Steeped |
| US Flaked Corn/Maize | 1lb 0oz | 8.5 % | 0.1 | In Mash/Steeped |
| Canadian Honey Malt (Gambrinus) | 12.00 oz | 6.4 % | 2.5 | In Mash/Steeped |
| US 2-Row Malt | 8.00 oz | 4.3 % | 0.1 | In Mash/Steeped |
| US Caramel 15 Malt | 8.00 oz | 4.3 % | 1.1 | In Mash/Steeped |
| Belgian Special B | 4.00 oz | 2.1 % | 5.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Liberty | 4.5 % | 3.30 oz | 44.7 | Loose Pellet Hops | First Wort Hopped |
| US Mount Hood | 4.2 % | 1.75 oz | 8.0 | Loose Pellet Hops | 10 Min From End |
| NZ Pacific Hallertau | 6.0 % | 1.00 oz | 0.8 | Loose Pellet Hops | 1 Min From End |
| US Mount Hood | 4.5 % | 1.00 oz | 0.6 | Loose Pellet Hops | 1 Min From End |
| US Liberty | 4.5 % | 0.75 oz | 0.4 | Loose Pellet Hops | 1 Min From End |
| US Glacier | 5.0 % | 0.50 oz | 0.3 | Loose Pellet Hops | 1 Min From End |
| NZ Pacific Hallertau | 6.0 % | 0.50 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Crystal | 3.5 % | 0.50 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| French Strisselspalter | 3.5 % | 0.50 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Papazian 132 - 155 - 167 |
| Step Type | Temperature | Duration |
| Rest at | 132 degF | 30 |
| Raise by infusion to | 155 degF | 30 |
| Raise to and Mash out at | 167 degF | 0 |
| Recipe Notes |
|
OG: 1.051 FG: 1.012 IBUS: 55 7 SRM / 5.2% ABV Add 9.5q of 140F water to grain, stabalize at 132F. Meanwhile, bring 1 cup pale malt and 1lb flaked corn to a boil with 5.5q water. After 30 minutes, add to mash and add heat to 155F, hold 30 minutes. |