Overflow HPA

All Grain Recipe

Submitted By: projectbrewery (Shared)
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Brewer: MP / LA
Batch Size: 6.50 galStyle: American IPA (14B)
Boil Size: 7.62 galStyle Guide: BJCP 2008
Color: 15.8 SRMEquipment: MiddleRock - Electric System
Bitterness: 56.3 IBUsBoil Time: 60 min
Est OG: 1.091 (21.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
17 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs White Wheat Malt (2.4 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
1.00 oz Summit [16.1%] - Boil 60 min Hops 5
1.00 oz Cascade [6.2%] - Boil 20 min Hops 6
2.00 oz Cascade [6.2%] - Boil 5 min Hops 7
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 8
1.00 oz Chinook [13.0%] - Dry Hop 14 days Hops 9

Notes

We used a method that was recommended by brewsmith which was to add a gallon and a half of 206 degree water to the mash. We've also gone a little long on the mash time due to limitations on the heating of the second phase water and sparge water. First Runnings were 1.057 We missed our intended OG by coming in very low initial tastes out of the fermenter and 2 days of carbonation it was pretty thin and not very drinkable. After sitting in the keg for a couple of weeks the flavor got a lot better and has become one of our favorites. It is agreed that the amount of Chinook used may have slightly overpowered the malt.

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