The Witty Yankee

All Grain Recipe

Submitted By: SteveTanner (Shared)
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Batch Size: 5.00 galStyle: White IPA (21B)
Boil Size: 7.22 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: Tannerhaus BIAB
Bitterness: 43.6 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
3 lbs White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Munich Malt (9.0 SRM) Grain 3
8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
0.75 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 5
0.50 oz Amarillo [9.2%] - Boil 5 min Hops 6
0.50 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 7
0.75 oz Orange Peel, Sweet (Boil 5 min) Misc 8
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 0 min Hops 9
1.00 oz Amarillo [9.2%] - Steep 0 min Hops 10
1.00 oz Simcoe [13.0%] - Steep 0 min Hops 11
1 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 12
1.00 oz Amarillo [9.2%] - Dry Hop 6 days Hops 13
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 6 days Hops 14
0.50 oz Simcoe [13.0%] - Dry Hop 6 days Hops 15

Notes

Use mostly late hops, dry hop during active fermentation, add gypsum and calcium chloride to mash (1 tsp ea.)