Hey all. Looking for a recipe check here. Doing our first WC IPA and want to make sure everything looks solid. I feel pretty good about it but just want to make sure I’m not missing anything. The hop combos are paired such that at each addition, we’re using a variety that has some pine to it and another variety that lends more fruit notes (except whirlpool, that’s more fruit forward). Let me know what you think. Thanks in advance
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.058
Efficiency: 80% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.063
Final Gravity: 1.010
ABV (standard): 6.96%
IBU (tinseth): 67.24
SRM (morey): 6.45
Mash pH: 5.3
FERMENTABLES:
18 lb - Pilsner (19.7%)
58 lb - Pale 2-Row (63.4%)
1.5 lb - Acidulated Malt (1.6%)
11 lb - Caramel / Crystal 20L (12%)
3 lb - Corn Sugar - Dextrose - (late boil kettle addition) (3.3%)
HOPS:
4 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 60 min, IBU: 29.64
10 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 10.38
10 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 11.98
8 oz - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
14 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Aroma for 0 min
10 oz - YQH-1320, Type: Pellet, AA: 10, Use: Whirlpool for 20 min at 180 °F, IBU: 6.1
12 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 180 °F, IBU: 9.14
15 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 2 days
25 oz - YQH-1320, Type: Pellet, AA: 10, Use: Dry Hop for 2 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 30 gal
Starting Mash Thickness: 1.36 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 58 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.058
Efficiency: 80% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.063
Final Gravity: 1.010
ABV (standard): 6.96%
IBU (tinseth): 67.24
SRM (morey): 6.45
Mash pH: 5.3
FERMENTABLES:
18 lb - Pilsner (19.7%)
58 lb - Pale 2-Row (63.4%)
1.5 lb - Acidulated Malt (1.6%)
11 lb - Caramel / Crystal 20L (12%)
3 lb - Corn Sugar - Dextrose - (late boil kettle addition) (3.3%)
HOPS:
4 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 60 min, IBU: 29.64
10 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 10.38
10 oz - Azacca, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 11.98
8 oz - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
14 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Aroma for 0 min
10 oz - YQH-1320, Type: Pellet, AA: 10, Use: Whirlpool for 20 min at 180 °F, IBU: 6.1
12 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 20 min at 180 °F, IBU: 9.14
15 oz - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 2 days
25 oz - YQH-1320, Type: Pellet, AA: 10, Use: Dry Hop for 2 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 30 gal
Starting Mash Thickness: 1.36 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 58 F
Pitch Rate: 1.0 (M cells / ml / deg P)