Beer Ops Hoperator IPA.5 1-6-16

All Grain Recipe

Submitted By: g_proctor (Shared)
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Brewer: Jim Lammle
Batch Size: 10.00 galStyle: American IPA (14B)
Boil Size: 10.90 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: Beer Ops
Bitterness: 58.7 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Three Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Hoperator IPA.5 with distilled water Water 1
38.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
17.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
10.00 g Calcium Chloride (Mash 60 min) Misc 4
10.00 g Chalk (Mash 60 min) Misc 5
7.50 g Baking Soda (Mash 60 min) Misc 6
21 lbs 13.08 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
2 lbs 0.47 oz Munich Malt - 10L (10.0 SRM) Grain 8
1 lbs 4.35 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9
12.23 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10
1.00 oz Magnum [14.0%] - Boil 30 min Hops 11
0.59 oz Warrior [13.7%] - Boil 30 min Hops 12
4.00 tsp Irish Moss (Boil 10 min) Misc 13
2.00 oz Cascade [6.0%] - Steep 45 min Hops 14
2.00 oz Cascade [6.0%] - Steep 15 min Hops 15
2.00 oz Centennial [5.0%] - Steep 45 min Hops 16
2.00 oz Centennial [10.5%] - Steep 15 min Hops 17
5 pkgs Burton Ale Yeast (White Labs #WLP023) Yeast 18
1.00 tsp Gelatin (Secondary 3 days) Misc 19
2.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 20
2.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 21
2.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 22
2.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 23
0.50 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 24
0.50 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 25
0.50 oz Citra [13.0%] - Dry Hop 3 days Hops 26
0.50 oz citra [13.0%] - Dry Hop 3 days Hops 27

Notes

Notes 12-30-14 Preboil gravity 12-30-14 was1.064. Post boil gravity was 1.070. 1-3-15: dry hopped at 1.022 gravity. Did not add co2. Significant suspended particles still in wort. Did not drop traub, but will drop before second dry hop. 1-6-15: dropped Traub. Dry hopped. Gravity fermops was 1.010 and blickman was 1.014. Still substantial suspended particles. General Notes: Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes. Fermentation.Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. Don't have to transfer if in FermOps. 1-6-2016 Used 18 gallons of distilled water. Beer Smith water volume calculator said 15.6 gallons would produce 10.9 gallons of pre-boil wort. Also used However, preboil volume was 11 gallons of wort from 18 gallons of distilled water. Post boil volume was 9 gallons. Preboil gravity was 1.054. Post boil gravity was 1.064. Moved wort to FermOps at 66 degrees. 1-9-16 - gravity 1.027 and added first batch of dry hops. 1-12-16 - Gravity 1-016. Dropped traub and added second dry batch of dry hops.