Green Flash West Coast IPA
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.63
Anticipated OG: 1.069 Plato: 16.84
Anticipated SRM: 8.8
Anticipated IBU: 93.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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84.2 14.00 lbs. Pale Malt(2-row) America 1.036 2
7.9 1.31 lbs. Crystal 40L America 1.034 40
7.9 1.31 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.50 oz. Simcoe Pellet 11.90 24.5 90 min.
0.25 oz. Columbus Pellet 14.00 13.1 60 min.
0.25 oz. Simcoe Pellet 11.90 11.1 60 min.
0.25 oz. Columbus Pellet 14.00 6.7 30 min.
0.25 oz. Simcoe Pellet 11.90 5.7 30 min.
0.75 oz. Columbus Pellet 14.00 10.5 15 min.
0.75 oz. Simcoe Pellet 11.90 8.9 15 min.
1.00 oz. Cascade Pellet 5.75 4.3 10 min.
0.50 oz. Columbus Pellet 14.00 4.4 1 min.
0.50 oz. Simcoe Pellet 11.90 3.7 1 min.
0.50 oz. Amarillo Pellet 7.50 0.0 Dry Hop
0.50 oz. Centennial Pellet 10.50 0.0 Dry Hop
0.50 oz. Columbus Pellet 14.00 0.0 Dry Hop
0.50 oz. Simcoe Pellet 11.90 0.0 Dry Hop
** Special optional addition section. Listen to the show
0.20 oz. Cascade Pellet 5.75 4.3 Dry Hop
6# rubber stopper Dry Hop
Yeast
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White Labs WLP001 California Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 16.63
Water Qts: 20.78 - Before Additional Infusions
Water Gal: 5.20 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 35
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 6.53 - Dough-In Infusion Only
Actual OG: 1.070 Actual FG: 1.015
2 Vials of White Labs WLP001 California Ale yeast grown up on a 1.035 2 liter stir plate starter for approximately 16 hours before pitching.
Pitched at 68F. Allowed it to rise during the natural heat created during fermentation up to 70F.
Fermented in 6 gallon carboy. Fermented 7 days before dry hopping.
Not transferred or yeast not removed before dry hopping.
Dry hopped for 7 days at 64F. Agitated the dry hop every other day.
I added enough Gypsum to get my water up to approximately 50ppm Calcium, Chuck's starting with 60-70ppm Calcium in Vista, CA (I said 100 on the show, it's actually 60-70), and might be hitting at least 100ppm Calcium in the finished beer. The water in Vista, CA in North San Diego county is pretty hard. See the 2007 water report for that area here: http://www.vid-h2o.org/pdf/publication/CCR_2007.pdf
This homebrew recipe turned out just fantastic, I'd say it was totally cloned. We tapped 5 gallons in the studio on Monday, and I'd say at this rate the keg won't last much longer.
Potential recipe improvements: Accentuate bitterness in the finish a bit more with water adjustments and/or hit about 35IBU at 90 minutes instead of 25. I would do 25IBU of Simcoe and 10IBU of Columbus there instead of just Simcoe. Also don't be afraid to calculate this recipe out to 105-110IBU. Use Carastan 30-70 if you can instead of Crystal 40L.
Brew it up and enjoy.
