Jammed Pump Juice - with raspberry (NEIPA)

All Grain Recipe

Submitted By: hellsfrogs (Shared)
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Brewer: Yannick Rouette
Batch Size: 5.25 galStyle: New England IPA (21B)
Boil Size: 6.42 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: ROBOBREW
Bitterness: 28.9 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 5.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs 2.00 oz Wheat, Flaked (1.6 SRM) Grain 3
0.50 oz Mosaic [11.2%] - Boil 15 min Hops 4
0.50 oz Simcoe [13.0%] - Boil 15 min Hops 5
0.50 oz Mosaic [11.2%] - Boil 5 min Hops 6
0.50 oz Simcoe [13.0%] - Boil 5 min Hops 7
1.00 oz Mosaic [11.2%] - Steep 0 min Hops 8
1.00 oz Simcoe [13.0%] - Steep 0 min Hops 9
1.50 oz Citra [12.0%] - Steep 0 min Hops 10
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 11
4.00 lbs Frozen whole raspberries (Secondary 6 days) Misc 12
1.50 oz Citra [12.2%] - Dry Hop 12 days Hops 13
1.25 oz Mosaic (HBC 369) [11.2%] - Dry Hop 12 days Hops 14
1.25 oz Simcoe [13.5%] - Dry Hop 12 days Hops 15
1.00 oz Citra [12.2%] - Dry Hop 3 days Hops 16
0.75 oz Mosaic [11.2%] - Dry Hop 3 days Hops 17
0.75 oz Simcoe [13.5%] - Dry Hop 3 days Hops 18

Notes

Whirlpool hops at 80 Celsius 1st dry hop at 3 days (1/2 of the hops). The second half at 6 days with 2 kg of mashed raspberry Boil Gravity 1.044 OG 1.052

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