Jota Bang'er (Surly's Todd the Axe Man meets The Alchemist's Focal Banger Clone)

All Grain Recipe

Submitted By: MNishCT77 (Shared)
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Brewer: Mark Niciu
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 7.24 galStyle Guide: BJCP 2015
Color: 6.8 SRMEquipment: My Equipment (10 gallon MLT) - 6.0 gallon batch
Bitterness: 47.1 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 gal Poland Spring (R) Water 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 oz Rice Hulls (0.0 SRM) Adjunct 3
5 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 4
5 lbs Pearl Malt (Thomas Fawcett) (3.0 SRM) Grain 5
1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 7
8.00 oz Carapils (Briess) (1.5 SRM) Grain 8
8.00 oz Light Carastan Malt (Bairds) (17.0 SRM) Grain 9
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 10
0.15 oz HopShot [100.0%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 Servomyces Yeast Nutrient (White Labs) (Boil 10 min) Misc 13
1.50 oz Citra [13.2%] - Steep 0 min Hops 14
1.50 oz Citra [13.2%] - Steep 0 min Hops 15
1.50 oz Citra [13.2%] - Boil 0 min Hops 16
1.50 oz Mosaic (HBC 369) [14.0%] - Steep 0 min Hops 17
1.50 oz Mosaic (HBC 369) [14.0%] - Boil 0 min Hops 18
1.50 oz Mosaic (HBC 369) [14.0%] - Steep 0 min Hops 19
8.00 oz Malto-Dextrine (Boil 0 min) Misc 20
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 21
1.0 pkgs Hoptopper Ale (The Alchemist's Conan) (RVA #104) Yeast 22
1.50 oz Citra [14.1%] - Dry Hop 5 days Hops 23
1.50 oz Citra [14.1%] - Dry Hop 5 days Hops 24
1.50 oz Citra [14.1%] - Dry Hop 5 days Hops 25
1.50 oz Mosaic (HBC 369) [14.0%] - Dry Hop 5 days Hops 26
1.50 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 27
1.50 oz Mosaic (HBC 369) [14.0%] - Dry Hop 5 days Hops 28

Notes

Sat., 2016/02/06: Yeast Information: Initial Yeast Information: 1. RVA#104 Hoptopper (Conan) Ale: Best Before: May-03-15 Lot #: 1011129 Harvest #1 on 2015/01/11 Harvest #2 on 2015/08/25 Harvest #3 (from most recent starter) on 2016/01/30 2. Dry English Ale (WLP007) (PurePitch) MFG: JAN 03 16 Best By: JUL 01 16 Lot #: 1022548 Created 1.8 L starter (180mg LME/1800 mL Spring H20) for both cultures --> WLP007: placed on stir plate, had almost immediate growth with large krausen (spilling out of the Erlenmeyer flask); ----- Sun., 2016/02/07: Mash-In T = 148.0 deg F (target mash-in T =148 deg F; initially overshot by ~4 deg F with "Adjust Temp for Equip" suggested T of 162.9 deg F --> added some RT Spring H20 (unmeasured) and overshot to ~146 deg F --> added boiling Spring H20 (~2 oz.) and adjusted properly Mash pH = ~5.2 Mash-Out T = 170.5 deg F (target mash-out T = 165 deg F; heated to 202.0 deg F as recommended?!?) Pre-boil gravity = 1.051 (target = 1.051) Pre-boil V = 7.25 gal (target = 7.24 gal) Use 3 post-boil hop additions: 1. Flame-out - whirlpool x 15 minutes (stirring q5') 2. 180 deg F - whirlpool x 15 minutes (stirring q5') 3. 120 deg F - whirlpool x 15 minutes (stirring q5') O.G. = 1.070, 9% potential ABV, 17 Brix Post-boil V = 6.00 gal (approximately) ----- Wed., 2016/02/10: Dry-hopped with 1.5 oz. Citra (mix of 2014-5 Farmhouse Brewing Supply crops) and 1.5 oz. Mosaic (2014, Farmhouse Brewing Supply) at ~3 days into primary fermentation (krausen dropping so did not take a sample) ----- Mon., 2016/02/15: Transferred to 7.5 gal bucket (volume likely too large for BetterBottle) and dry-hopped with 1.5 oz. Citra (2015, Farmhouse Brewing Supply) and 1.5 oz. Mosaic (2014, Farmhouse Brewing Supply) I.G. = 1.010, >1% potential ABV, 2.5 Brix ----- Sat, 2016/02/20: Transferred to 5 gal BetterBottle and dry-hopped with 3 oz. Citra (2015, Farmhouse Brewing Supply) and 3 oz. Mosaic (2014, Farmhouse Brewing Supply) I.G. = 1.010, >1% potential ABV, 2.5 Brix ----- Thurs., 2016/02/25: Transferred to 5 gallon kegs and started carbonation at ~21 psi (3.0 vol CO2) F.G. = 1.010, >1% potential ABV, 2.5 Brix

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