Bistro IPA Science is Real 4/19/25
American IPA

 

Type: All Grain

 Date: 4/19/2025

Batch Size: 12.00 gal

 Brewer: Jomebrew and Brian
Boil Size: 14.75 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 68.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
25.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 86.21 %
2.00 lb Viking Rye Malt (3.6 SRM) Grain 6.90 %
1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 3.45 %
1.00 lb Dextrose (Briess) (1.0 SRM) Sugar 3.45 %
1.50 oz Magnum [12.00 %] (60 min) Hops 25.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 oz Amarillo [9.20 %] (10 min) Hops 4.7 IBU
1.00 oz Mosaic (HBC 369) [12.25 %] (10 min) Hops 6.3 IBU
2.00 oz Mosaic (HBC 369) [12.25 %] (15 min) (Aroma Hop-Steep) Hops -
2.00 oz Chinook [13.00 %] (10 min) (Aroma Hop-Steep) Hops -
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
1.00 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc
3.00 oz Chinook [13.00 %] Hops -
3.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.30 % Actual Alcohol by Vol: 6.79 %
Bitterness: 36.5 IBU Calories: 276 cal/pint
Est Color: 6.1 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 28.00 lb
Sparge Water: 9.36 gal Grain Temperature: 70.0 F
Sparge Temperature: 180.0 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 35.00 qt of water at 161.7 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
10:30 mash in
11:30 mash done
1.067 first running
12:25 bloil started 1.051 preboil
Added magnum
1:25 Added Mosaic
added Amarillo
Added Whirlfloc
1:30 Whirlpool
2 oz mosaic
2 oz Chinook
1:45 Chill water on
2:14 Xfer to carboy
og 1.062
6g in fermenter

4/25 7PM handful each of mosaic and chinook dryhops

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