6300 IPA

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 11.00 galStyle: Imperial IPA (14C)
Boil Size: 13.00 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: My Equipment
Bitterness: 141.4 IBUsBoil Time: 90 min
Est OG: 1.074 (17.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 8.1%Taste Rating: 41.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
2.00 g Chalk (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
24 lbs Pale Male (Rahr 2 Row) US (2.0 SRM) Grain 4
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 6
1 lbs 8.00 oz Carafoam (2.0 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 8
3.00 oz Belma 2-399-303 [13.0%] - Mash Hop Hops 9
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 10
1.70 oz Apollo [17.0%] - Boil 85 min Hops 11
2.00 oz 5256 [17.0%] - Boil 30 min Hops 12
7.00 g Whirlfloc Tablet (Boil 15 min) Misc 13
1.00 oz 1210 [6.4%] - Boil 15 min Hops 14
1.00 oz 6300 [14.6%] - Boil 15 min Hops 15
3.00 oz 1210 [6.4%] - Boil 10 min Hops 16
2.00 Servomyces (Boil 10 min) Misc 17
3.00 oz 6300 [14.6%] - Boil 5 min Hops 18
2.00 oz 5256 [17.0%] - Boil 1 min Hops 19
1.00 oz 1210 [6.4%] - Boil 1 min Hops 20
3.00 oz 6300 [14.6%] - Boil 0 min Hops 21
2 pkgs Dry English Ale (White Labs #WLP007) Yeast 22
1.70 oz 6300 [14.6%] - Dry Hop 14 days Hops 23
1.60 oz 5256 [17.0%] - Dry Hop 14 days Hops 24
1.60 oz Mosaic HBC 369 [13.0%] - Dry Hop 14 days Hops 25
1.70 oz 6300 [14.6%] - Dry Hop 7 days Hops 26
1.60 oz 5256 [17.0%] - Dry Hop 7 days Hops 27
1.60 oz Mosaic HBC 369 [13.0%] - Dry Hop 7 days Hops 28

Notes

Brewed 4/7/2013. 2oz. Belma in the mash 1 hour mash. dough-in at 150F. whirlfloc at 15 minutes yeast nutrient at 10 minutes 5 minute "whirlpool" at the end of the boil. 0 min hops added, flame cut. Stirred wort and let it settle. Hop back loaded with 3oz. 6300 5 grams of calcium chloride, 2 grams of chalk, 1 gram of gypsum added to the mash. Yields approximately 50-60ppm Ca Fermentation procedure: Wort collected in 2 carboys pitched at 62F, 1st carboy: 2 vials of 001 on a 1.035 stir plate for 12 hours, 001 top cropped a few spoonfuls of very active yeast from Mosaic Monster pitched 2 days earlier. 2nd carboy: 2 vials of WLP007 on a 1.035 stir plate for 12 hours, Served as Southern California Homebrew Fest 2013 as "Dragon Semen 6300 IPA" BoS at San Mateo County Fair 2013: http://www.beercomps.org/smcf/ (41 points)