NATCA Jack IPA - Recipe - BeerSmith Cloud

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NATCA Jack IPA (4 ratings)

All Grain Recipe

Submitted By: schaefe21 (Shared)
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Brewer: Chris
Batch Size: 5.50 gal	Style: American IPA (14B)
Boil Size: 6.96 gal	Style Guide: BJCP 2008
Color: 6.9 SRM	Equipment: Chris 7.5 gal and 10gal igloo
Bitterness: 93.2 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.2° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	2
1 lbs 4.00 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	3
12.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
0.75 oz	German Herkules [15.7%] - Boil 60 min	Hops	5
0.75 oz	Simcoe [13.0%] - Boil 60 min	Hops	6
1.00 oz	Cascade [5.5%] - Boil 30 min	Hops	7
1.00 oz	Centennial [10.0%] - Boil 30 min	Hops	8
0.50 tsp	Irish Moss (Boil 10 min)	Misc	9
1.50 oz	Cascade [5.5%] - Boil 0 min	Hops	10
1.50 oz	Centennial [10.0%] - Boil 0 min	Hops	11
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	12
1.00 oz	Amarillo Gold [9.3%] - Dry Hop 14 days	Hops	13
1.00 oz	Cascade [9.1%] - Dry Hop 14 days	Hops	14
1.00 oz	Simcoe [14.1%] - Dry Hop 14 days	Hops	15
0.50 oz	Centennial [10.0%] - Dry Hop 14 days	Hops	16

Notes

Brew day 6/15/15. After doing some reading I changed the mash temps and schedule. I mashed in at 145 degrees with the control unit and held for 45 mins, then raised the temp to 155 degrees for 20 mins. Sparged at 168. Pre boil gravity was right on at 1.061. Along the way during the boil my asst brewer used my hydrometer as a drum stick and broke it. I saved some post boil wort to take its gravity. I am not sure if my pre boil volume was off or if my boil was to aggressive but the volume into the fermenter was sjust shy of 5 gallons. It could have been from the leaf hops i used during the boil. I arreated the wort and pitched a 1.5 L starter at 72 degrees. I put the fermenter into the cooler at 68 degrees controlled.