Time Of Flight IPA

All Grain Recipe

Submitted By: timcossel (Shared)
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Brewer: Tim C
Batch Size: 3.00 galStyle: American IPA (14B)
Boil Size: 5.27 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 76.8 IBUsBoil Time: 60 min
Est OG: 1.069 (16.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
5.76 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
5.76 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
0.50 oz Centennial [10.0%] - Boil 60 min Hops 4
0.30 oz Simcoe [13.0%] - Boil 60 min Hops 5
0.50 oz Cascade [5.5%] - Boil 30 min Hops 6
0.50 oz Citra [12.0%] - Boil 30 min Hops 7
0.15 tsp Irish Moss (Boil 10 min) Misc 8
0.70 oz Simcoe [13.0%] - Boil 0 min Hops 9
0.50 oz Cascade [5.5%] - Boil 0 min Hops 10
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
0.50 oz Centennial [10.0%] - Dry Hop 7 days Hops 12
0.50 oz Citra [12.0%] - Dry Hop 7 days Hops 13

Taste Notes

Packaged on 5/7/2013- taste was very nice! Smell reminded me of Fort George Vortex!! Cant wait to taste after carbed up!!

Notes

Grain was passed one time through mill. Brewed with new 28 L Kettle with basket and pully system; Also new bag => worked great! Strike temp: 159 deg F Vinit = 21 L (5.5 gal); Mashed with 19 L; hoisted bag and sparged with 2 L of 170 deg water. Vf = 3 gal Sacc temp: 152 deg F Fermentation: hold at 65 to 71! Time from BKO to 70 deg C: ___________enter data______ pH (sacc. step): _____enter data________ Brix post sacc. (pre-boil): ________enter data______ Brix post Boil(pre chill): __________enter data____ OG (70 deg C) Brix: ______enter data________ FG/DATE: Brix: __enter data_____ / date: __enter data___________ Priming sugar(corn) wt (g): 50.1 transfered to secondary on 5/1/2013 and added hops packaged on 05/07/2013 into six 22oz, and eleven 12oz; marked the last five bottles with "#" because small amounts of hop vegetation siphoned over. Fermentation notes: Placed ccarboys in water bath (approx 3 gallons, water came up to about 2.75 gal mark on carboys) and used submersible aquarium heater (set at 74). Vigorou fermentation after about 18 h; first sign of fermenation was at about 12 h. Also used two, 20 second addtions of pure O2 before pitching yeast. failed to record yeast used, I think it was Safale US-05?