Session IPA 2

All Grain Recipe

Submitted By: xcrunner41888 (Shared)
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Brewer: BK
Batch Size: 11.00 galStyle: American Pale Ale (10A)
Boil Size: 13.39 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: My Equipment 20 Gallon
Bitterness: 56.8 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1
2 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 2
2 lbs Carapils (Briess) (1.5 SRM) Grain 3
2 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 4
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 5
2 lbs White Wheat Malt (2.4 SRM) Grain 6
0.50 oz Nugget [13.0%] - Boil 60 min Hops 7
2.00 oz Azacca [15.0%] - Boil 5 min Hops 8
2.00 oz Hull Melon [7.2%] - Boil 5 min Hops 9
2.00 oz Mosaic [12.7%] - Boil 5 min Hops 10
2.00 oz Azacca [15.0%] - Boil 0 min Hops 11
2.00 oz Azacca [15.0%] - Steep 10 min Hops 12
2.00 oz Hull Melon [7.2%] - Boil 0 min Hops 13
2.00 oz Hull Melon [7.2%] - Steep 10 min Hops 14
2.00 oz Mosaic [12.7%] - Boil 0 min Hops 15
2.00 oz Mosaic [12.7%] - Steep 10 min Hops 16
2 pkgs London Ale III (Wyeast Labs #1318) Yeast 17
2.00 oz Azacca [15.0%] - Dry Hop 0 days Hops 18
2.00 oz Hull Melon [7.2%] - Dry Hop 0 days Hops 19
2.00 oz Mosaic [12.7%] - Dry Hop 0 days Hops 20

Taste Notes

After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).