Juicy IPA - Citra/Mosiac/Chinook

All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin
Batch Size: 6.00 galStyle: American Pale Ale (18B)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: Reaper Stand v.2
Bitterness: 98.8 IBUsBoil Time: 90 min
Est OG: 1.062 (15.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Juicy Water 1
73.50 g Phosphoric Acid 10% (Mash 75 min) Misc 2
7.50 g Calcium Chloride (Mash 75 min) Misc 3
7.50 g Gypsum (Calcium Sulfate) (Mash 75 min) Misc 4
11 lbs 3.20 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 5
2 lbs 9.60 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 6
12.80 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 7
0.50 oz Apollo [18.3%] - Boil 60 min Hops 8
1.75 oz Citra [12.0%] - Steep 25 min Hops 9
1.75 oz Mosaic (HBC 369) [12.2%] - Steep 25 min Hops 10
1.50 oz Chinook [13.0%] - Steep 25 min Hops 11
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 12
3.00 oz Citra [12.0%] - Dry Hop 4 days Hops 13
3.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 14
2.00 oz Chinook [13.0%] - Dry Hop 4 days Hops 15

Notes

Brew Notes: - Add whirlpool hops after placing immirsion chiller in and wort has reached 200 degrees. Stir wort to get whirlpool then let sit for 25 min to hot steep. Once 160 degrees is hit kettle lid can be placed on kettle. - After 3ish day of fermentation add first dose of dry hops (half of the total dry hop amount, 4 oz). On 8th day of fermentatin lower to 60 degrees for one day then rack to keg. purge keg with co2 before transfering, put the remaining 4 oz of dry hops in paint strainer bag and hang half way in the keg with unscented dental floss. - Allow second dose of dry hops to sit in keg in the 60's for 3-4 days then place back in kegerator, chill and begin carbonating. - Add salts and acid when adding grain to mash. - Pitch yeast at 66, ferment at 68 for 3 days then let raise up to 72 and hold till finished.

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