Moby Dick IPA

All Grain Recipe

Submitted By: Superchop728 (Shared)
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Brewer: Matt Ellis
Batch Size: 5.25 galStyle: American IPA (14B)
Boil Size: 6.79 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Matt's 8 Gal Pot
Bitterness: 114.9 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Belgian Candi Sugar (late addition) (5.0 SRM) Grain 2
4.80 oz Caravienne Malt (22.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1.00 oz Columbus (Tomahawk) [16.0%] - Boil 60 min Hops 5
0.50 oz Centennial [9.5%] - Boil 50 min Hops 6
1.00 oz Challenger [8.9%] - Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Challenger [8.9%] - Boil 10 min Hops 9
0.50 oz Columbus (Tomahawk) [16.0%] - Boil 10 min Hops 10
1.00 oz Cascade [5.5%] - Boil 5 min Hops 11
0.50 oz Citra [12.0%] - Boil 5 min Hops 12
0.50 oz Columbus (Tomahawk) [14.0%] - Steep 5 min Hops 13
1.0 pkgs London Ale (White Labs #WLP013) Yeast 14
8.00 g Polyclar (Secondary 10 hours) Misc 15
1.00 oz Chinook [13.0%] - Dry Hop 7 days Hops 16
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 17
0.50 oz Centennial [10.0%] - Dry Hop 4 days Hops 18
0.50 oz Citra [12.0%] - Dry Hop 4 days Hops 19

Notes

1. Steep the crushed grains in 2 Qts for 20 minutes at 155 degrees. (not required for BIAB) 2. Rinse the grain with hot water and add water to achieve 6.5 gallons in your kettle. 4. Boil 60 minutes. Adding hops as instructed 5. After the boil is complete beging a whirpool and add knockout hops to the wort and let rest for 30 minutes. 6. Chill wort rapidly to 75 degrees 7. Ferment at 68 degrees for one week. After final gravity is achieved (1.014) add clarifying agent. 8. after 3 days 9. Add first wave of dry hops for 7 days 10. Rack beer to secondary and add second wave of dry hops. 11. Wait 5 days and bottle Prime using 4.1 oz corn sugar

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