Blazing World IPA

All Grain Recipe

Submitted By: Brewster (Shared)
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Brewer: Josh Kohler
Batch Size: 12.00 galStyle: American IPA (14B)
Boil Size: 18.00 galStyle Guide: BJCP 2008
Color: 13.1 SRMEquipment: Thom's 13 Gal Brew System
Bitterness: 163.4 IBUsBoil Time: 90 min
Est OG: 1.061 (14.9° P)Mash Profile: Thom's Cooler Mash Profile
Est FG: 1.010 SG (2.6° P)Fermentation: SC Three Stage (IPA)
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.50 gal New York, NY Water 1
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs Munich Malt - 10L (10.0 SRM) Grain 3
4.80 oz Chocolate Malt (350.0 SRM) Grain 4
4.00 oz Carafa III (525.0 SRM) Grain 5
3.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
2.00 oz Simcoe [13.0%] - Boil 25 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.50 tsp Yeast Nutrient (Boil 15 min) Misc 9
6.00 oz Nelson Sauvin [12.0%] - Steep 60 min Hops 10
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 60 min Hops 11
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
4.00 oz Nelson Sauvin [12.0%] - Dry Hop 0 days Hops 13
2.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 0 days Hops 14
2.00 oz Simcoe [13.0%] - Dry Hop 0 days Hops 15

Notes

Used Tuxedo spring water * TDS 35 * PH 5 90 minute boil (start adding hops at 60min) Mash between 150-152 At flame-out whirlpool (hop stand) for 60 minutes, then knockout. Cool to 64. Add yeast allow temp to rise and hold between 66 & 67 for 6 days. Start dry hopping at day 7 and dry hop every day for 3 days After 3rd dry hop wait one day then cold crash (with 2 tsp of gelatin added) to 38 deg. Keg at 30psi at 38 degrees for 24 hrs then reduce to 15 psi for 24 hrs. Mash pH - Boil pH - Post Boil pH - * All pH readings taken at room temp Original Gravity: 1.067 Final Gravity: 1.008 IBUs: 166 ABV: 7.2% SRM: 7.2
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