Tutti Fruitti IPA - Version 5
All Grain Recipe
Submitted By: JustBuck (Shared)
Members can download and share recipes
Brewer: Carroll Hightower | |
Batch Size: 6.00 gal | Style: American IPA (21A) |
Boil Size: 8.97 gal | Style Guide: BJCP 2015 |
Color: 4.9 SRM | Equipment: Hightower -- No Sparge -- 5 gallon batch -- 60 Minute Boil |
Bitterness: 75.6 IBUs | Boil Time: 60 min |
Est OG: 1.067 (16.4° P) | Mash Profile: No Sparge -- Medium Body |
Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9.50 gal |
Greenville, NC |
Water |
1 |
12 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
12.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
1 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
12.00 oz |
Caramalt (12.0 SRM) |
Grain |
5 |
0.50 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
6 |
1.00 |
Servomyces (Boil 15 min) |
Misc |
7 |
0.50 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
8 |
0.25 oz |
Galaxy [14.0%] - Steep 25 min |
Hops |
9 |
1.50 oz |
Azacca [14.5%] - Steep 25 min |
Hops |
10 |
0.50 oz |
Citra [12.0%] - Steep 25 min |
Hops |
11 |
1.25 oz |
El Dorado [15.0%] - Steep 25 min |
Hops |
12 |
1.00 oz |
Mosaic [12.0%] - Steep 25 min |
Hops |
13 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
14 |
1.75 oz |
Azacca [14.5%] - Dry Hop 3 days |
Hops |
15 |
0.75 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
16 |
1.50 oz |
El Dorado [15.0%] - Dry Hop 3 days |
Hops |
17 |
0.75 oz |
Galaxy [14.0%] - Dry Hop 3 days |
Hops |
18 |
1.25 oz |
Mosaic [12.0%] - Dry Hop 3 days |
Hops |
19 |
Notes
Better BeerSmith efficiency than anticipated with this no sparge batch resulted in slightly higher OG (1.068 up from 1.065 (already adjusted in BeerSmith from 68 to 72%).
Pitched yeast at 68-70 degrees, and let ferment at that temp for 4 days before dry hopping. Left dry hop in primary for another 3 full days, raising temperature one degree per day, then transferred to corny keg secondary/brite tank. Plan on carbing on day 14-16, with plans to tap and pour on day 21.
Gravity sample taken prior to dry hop (4 days after pitching) showed a reading of 1.015, so already below BeerSmith's predicted 1.018. I believe this is due to the Servomyces supplement, as every time I've used it (4 times in a row now), fermentation seems to be quicker, more virulent and, ultimatley, results in more attenuation (in some cases as much as 4 to 5 points).
Lost about 1/2 a gallon in the boil kettle due to hops and trub. Lost another 1/2 gallon or more in primary after dry hopping. As such, only put a little over 4 gallons in the keg. Need to adjust recipe volume in the future when brewing highly hopped beers.This Recipe Has Not Been Rated