Hazy With a Chance of Grain

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick
Batch Size: 5.50 galStyle: New England IPA (21B)
Boil Size: 6.72 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Maple Bay 8 Gallon Tall Boy
Bitterness: 53.1 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Maple Bay Brew in a Bag
Est FG: 1.013 SG (3.3° P)Fermentation: Maple Bay Ale Fermentation
ABV: 5.9%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.60 gal Distilled Water Water 1
2.00 gal Distilled Water Water 2
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs Oats, Flaked (1.0 SRM) Grain 4
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
0.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
11.00 g Calcium Chloride (Mash 60 min) Misc 7
2.00 ml Lactic Acid (Mash 60 min) Misc 8
6.00 Fermcap S (Boil 61 min) Misc 9
0.50 oz Northern Brewer [9.6%] - Boil 60 min Hops 10
1.00 oz Centennial [7.6%] - Boil 15 min Hops 11
1.00 Wort Chiller (Boil 15 min) Misc 12
1.00 oz Centennial [7.6%] - Boil 5 min Hops 13
1.00 oz Citra [13.8%] - Boil 5 min Hops 14
1.00 oz Mosaic [11.0%] - Boil 5 min Hops 15
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 16
1.50 oz Centennial [9.4%] - Dry Hop 12 days Hops 17
2.00 oz Citra [13.8%] - Dry Hop 12 days Hops 18
1.00 oz Mosaic [11.0%] - Dry Hop 12 days Hops 19

Notes

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/ Water profile target: Ca-135 Mg-1 Na-10 SO4-71 Cl-186 Ferm temp: 67 Add dry hops 2 days after pitching yeast

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