BrewBlog: Cascade IPA
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: August 10, 2013
Yield: 12 gallons
Reference
Color (SRM/EBC):
5.8/11.3
Bitterness (Calc): 66.1 IBU (Tinseth)
BU/GU: 0.97
Calories: 222 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.063
Reading 1: 1.012  (14 days)
Reading 2: 1.012  (21 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.016
Real Extract: 5.51° P
App. Atten.: 81.5%
Real Atten.: 66.8%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
1.00 ounces 7.7000000% Leaf @ 60 minutes
Type: Bittering
Use: Boil
7.7 AAUs
2.00 ounces 13.0000000% Leaf @ 60 minutes
Type: Bittering
Use: Boil
26 AAUs
2.00 ounces 7.7000000% Leaf @ 30 minutes
Type: Flavor
Use: Boil
15.4 AAUs
2.00 ounces 7.7000000% Leaf @ 20 minutes
Type: Flavor
Use: Boil
15.4 AAUs
4.00 ounces 7.7000000% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
30.8 AAUs
11.00 ounces Total Hop Weight 95.3 AAUs
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 3000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 14 days @ 66° F
Secondary: 7 days @ 66° F
Age: 30 days @ 65° F
Tasting Reviews
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