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Waterford IPA System


Details

Beer Style
14A English IPA (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
10 gal 
Boil Volume
12.55 gal 
Boil Time
60 min 
Maximum Extract
772.0 points
Potential Extract
579.0 points (75% from recipe)
Anticipated OG
1.058 SG
Boil SG
1.046 SG (at start of boil)
Anticipated Color
9.8 SRM     
Estimated IBU
116.5 IBU
Estimated FG
1.018 SG
Estimated Alcohol
5.2 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

Style Compliance

14A English IPA
Original Gravity
1.050-1.075 SG
Final Gravity
1.010-1.018 SG
Alcohol
5.0-7.5 %abv
Bitterness
40.0-60.0 IBU
Color
8.0-14.0 SRM
 
OG
1.058 SG
FG
1.018 SG
Alcohol
5.2 %abv
Bitterness
116.5 IBU Too High
Color
9.8 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 20 lbs 1.8 °L 37 ppg 95.2 %
Briess Caramel 120L 1 lbs 120.0 °L 32 ppg 4.8 %
Totals 21.0 lbs 772.0 points 100%

Fermentables

Name: Briess 2-Row
Amount: 20 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist95.2 %
Name: Briess Caramel 120L
Amount: 1 lbs
Color: 120.0 °L
Potential: 32 ppg
% Grist4.8 %
Totals
Amount: 21.0 lbs
Potential: 772.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Galena 4.00 oz @ 13.0 %AA (52.0 AAU) 97.0 (31.2 %) Boil 60 min
Golding 3.00 oz @ 5.0 %AA (15.0 AAU) 13.9 (15.5 %) Boil 15 min
Golding 3.00 oz @ 5.0 %AA (15.0 AAU) 5.6 (6.2 %) Boil 5 min
Totals 10.0 oz
Hop: Galena
Amount: 4 oz
%AA: 13.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 3 oz
%AA: 5.0
When: Boil
Time: 15 min
Hop: Golding
Amount: 3 oz
%AA: 5.0
When: Boil
Time: 5 min
Totals
Amount: 10.0 oz

Yeast

Name Attenuation When
Wyeast 1099 Whitbread Ale 69 % Primary
Name: Wyeast 1099 Whitbread Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Salvatore Greco & Dennis Baker