CRAHNKWORX NE IPA GO CELTICS

All Grain Recipe

Submitted By: hukdizzle (Shared)
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Brewer: hukdizzle
Batch Size: 5.50 galStyle: White IPA (21B)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: CrunkWorx PNW
Bitterness: 39.5 IBUsBoil Time: 90 min
Est OG: 1.064 (15.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 1
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
2.00 oz Citra [12.6%] - Boil 15 min Hops 5
2.20 g Yeast Nutrient (Boil 15 min) Misc 6
2.00 oz Citra [12.6%] - Steep 15 min Hops 7
2.00 oz El Dorado [13.4%] - Steep 15 min Hops 8
2.00 oz Mosaic (HBC 369) [11.2%] - Steep 15 min Hops 9
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 10
1.00 oz Citra [12.6%] - Dry Hop 12 days Hops 11
1.00 oz El Dorado [13.4%] - Dry Hop 12 days Hops 12
1.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 12 days Hops 13
2.00 oz Citra [12.6%] - Dry Hop 3 days Hops 14
2.00 oz El Dorado [13.4%] - Dry Hop 3 days Hops 15
2.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 3 days Hops 16

Notes

Chill wort to 140'F before adding whirlpool hops and hold at this temp for 15 minutes. Pitch around 1 million cells/degree plato/ml or around 330 billion cells for a 5.5 gallon batch at 1.064 gravity. Ferment at 67'F with 1318 Wyeast ramping to 70'F to ensure diacetyl rest and cleanup. Dry hop two days into active fermentation and with 3 days left and the second dry hop. Cold crash at 13 days for 24 hours and keg immediately with as much caution for oxygen ingress as possible. Look for around 150ppm chloride to 50ppm sulfate for the water profile and get the calcium up over 50ppm but try to keep it below 120ppm to help with the turbidity of the beer.

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