Tutti Fruitti IPA - Version 5

All Grain Recipe

Submitted By: JustBuck (Shared)
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Brewer: Carroll Hightower
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 8.97 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Hightower -- No Sparge -- 5 gallon batch -- 60 Minute Boil
Bitterness: 75.6 IBUsBoil 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.

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