Wheat IPA (1 ratings)

All Grain Recipe

Submitted By: wbastan (Shared)
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Brewer: Bill
Batch Size: 5.50 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: My AG equipment
Bitterness: 45.9 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.8° P)Fermentation: Conan, Three Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
4.00 ml Lactic Acid (Mash 60 min) Misc 2
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
6 lbs White Wheat Malt (2.4 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 7
2.40 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
0.90 g Epsom Salt (MgSO4) (Boil 60 min) Misc 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Citra [12.0%] - Steep 0 min Hops 11
2.00 oz Citra [12.0%] - Boil 0 min Hops 12
1.00 oz Amarillo Gold [8.5%] - Steep 0 min Hops 13
1.00 oz Amarillo Gold [8.5%] - Boil 0 min Hops 14
1.00 oz Amarillo Gold [8.5%] - Dry Hop 10 days Hops 15
1.00 oz Citra [12.0%] - Dry Hop 10 days Hops 16

Taste Notes

Notes

4May2014 About half a mason jar of Conan yeast was pitched to this 5.5 gallon batch. Brew bucket placed in fridge with temp controlled heating pad. Kept at 63* for approx. 6 days. Will finnish at room temp through dry hopping.

Ratings

Yeast

by wbastan

I used Conan yeast I grew from a few Heady Topper cans. Temps kept around 63* for initial fermentation. After primary fermentation the temp was allowed to increase to ambient. Strong citrus notes, clean finish, i'm very happy with this one.

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