IPA 1 (1.1)

All Grain Recipe

Submitted By: likehumansdo (Shared)
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Brewer: Patrick and Kay
Batch Size: 15.85 galStyle: American IPA (14B)
Boil Size: 12.42 galStyle Guide: BJCP 2008
Color: 7.2 SRMEquipment: My Equipment
Bitterness: 83.1 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: My Aging Profile
ABV: 7.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
31.71 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
15.86 g Calcium Chloride (Mash 60 min) Misc 2
30 lbs 8.04 oz Pale Malt (3.0 SRM) Grain 3
4 lbs 7.61 oz Munich Malt, Light (7.6 SRM) Grain 4
1 lbs 10.85 oz Caramel Malt, Pils (2.4 SRM) Grain 5
10.24 oz Crystal, Pale (Thomas Fawcett) (42.5 SRM) Grain 6
4.12 oz Summit [14.0%] - Boil 90 min Hops 7
4.12 oz Chinook [13.0%] - Boil 20 min Hops 8
5.04 oz Cascade [5.5%] - Steep 60 min Hops 9
5.04 oz Chinook [13.0%] - Steep 60 min Hops 10
5 pkgs California Ale (White Labs #WLP001) Yeast 11
5.04 oz Ahtanum [6.0%] - Dry Hop 4 days Hops 12
5.04 oz Cascade [5.5%] - Dry Hop 4 days Hops 13
2.02 oz Chinook [13.0%] - Dry Hop 4 days Hops 14

Notes

2/21/12 - Brew Day: Hit sacch. temp perfect. Missed temp rise- got 147 F. Added 3 liter to next step to match mash-out temp. 1 tsp gypsum in mash, and another in beginning of boil. Nutrient last 10 min. 60 mins @ 90 C whirlpool, and 30 min rest without heat to settle. Cooled, aerated 5 min, added 1.25 liter starter (starter SG 1.041). Added yeast at 16 C, room was 18 C. 2/25/12 - Added first dry hops, fermentation slowing down. SG 1.040. 3/01/12 - Checked gravity, sank hop bag, tasted/smelled. SG 1.024. Bubbling every 25 sec. 3/03/12 - Switched out dry hops. 50g Simcoe + 25g Centennial. SG 1.017. Bubbling every 30 sec.