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Homebrew Recipe - Baberoo Ale
American IPA
Starting Gravity: 1.056 - 1.075
Bitterness: 40 - 70 IBU
Finishing Gravity: 1.010 - 1.018
Alcohol: 5.5 - 7.5%ABV
Baberoo Ale
Wheat IPA, emphasizing Amarillo hops! Brewed in honor of my fiance.
Recipe Specifics
70%
6.00 gal
60 min
150 °F
Hops
| Magnum |
0.75 |
13.1 |
60 |
38.9 |
| Amarillo |
0.75 |
8.9 |
15 |
7.1 |
| Cascade |
0.75 |
6.5 |
15 |
5.2 |
| Amarillo |
0.75 |
8.9 |
0 |
0.0 |
| Cascade |
0.75 |
6.5 |
0 |
0.0 |
| Amarillo |
1.25 |
8.9 |
DRY |
0.0 |
| Cascade |
0.25 |
6.5 |
DRY |
0.0 |
Extras
Fermentables
| 2-Row Malt (USA) |
1.037 |
1 |
6.00 |
42.1 |
| White Wheat Malt (USA) |
1.039 |
2 |
6.50 |
45.6 |
| Vienna Malt (Germany) |
1.037 |
3 |
1.00 |
7.0 |
| CaraAmber Malt (Germany) |
1.034 |
27 |
0.75 |
5.3 |
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Wyeast -
1056 American Ale
Recipe Estimates
Yeast Cells Needed: 262 billion
Estimated Final Gravity:
1.014 -
1.017
Alcohol %ABV:
6.01 -
6.34
Calories/12 oz.:
207 -
209
Yeast Properties
Attenuation: 73% - 77%
Flocculation: Medium-Low
Alcohol Tolerance: 10% ABV
Optimal Fermentation Temp: 60 -
72
°F
Notes
Single Infusion Mash at 150F (19.0 qt, 160F) 60 min
Top Up (7.75 qt, 150F)
Batch Sparge (2 batches: 4.5 qt, 200F)
Total Run Off: 28 qt
60 min boil (OG: 1.064)
3L starter, 1 pack Wy1056
ferment at 68F for 10 days (FG: 1.010)
add dry hops at day 10, dry hop for 5-7 days
Enjoy!
