Magicalpancake Internet IPA 3.0

All Grain Recipe

Submitted By: magicalpancake (Shared)
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Brewer: MP
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 6.78 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: ACE Micro Brewery 30L (40L Capacity)
Bitterness: 55.4 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 42.0

Ingredients
Amount Name Type #
5.50 gal NEIPA for Magic Internet IPA Recipe Water 1
3.91 g Calcium Chloride (Mash 60 min) Misc 2
1.85 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.26 g Salt (Mash 60 min) Misc 4
9 lbs 12.02 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs 6.40 oz Oats, Flaked (1.0 SRM) Grain 6
1 lbs 4.00 oz Wheat Malt, Bel (2.0 SRM) Grain 7
6.10 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 8
1.00 oz Centennial [9.3%] - Boil 10 min Hops 9
1.00 oz Citra [12.6%] - Boil 10 min Hops 10
1.50 oz Centennial [9.3%] - Steep 15 min Hops 11
1.25 oz Citra [12.6%] - Steep 15 min Hops 12
1.25 oz Mosaic (HBC 369) [12.0%] - Steep 15 min Hops 13
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 14
3.00 oz Centennial [9.3%] - Dry Hop 3 days Hops 15
2.25 oz Citra [12.6%] - Dry Hop 3 days Hops 16
2.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 3 days Hops 17

Taste Notes

Bitterness comes through quite a bit, probably need to trim back sulphates (1.50 grams instead) or add more calcium chloride! Initially very tropical fruity. Will mature into a nice orange citrousy IPA with pronounced bitterness (unless you trim back the sulphates to (1.50 then, it's lovely)

Notes

This one is a dual dry hop but you can experiment with single dry hop 2 days before you bottle. I crank up the temps from 20c to 21.1c last couple of days for maturation. If you use Trent yeast, oxygen, and propagate the yeast on a stir plate, it will be done in 1 week, bottled and good to drink in another week. This is a 2 weeks grain to glass kind of beer. Gets orangey if you let it sit long (dunno why you would) but it ages well.

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