Azacca Avalanche IPA

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 12.00 galStyle: American IPA (14B)
Boil Size: 13.00 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: My Equipment
Bitterness: 127.3 IBUsBoil Time: 90 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 gal East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) Water 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
25 lbs Pale Malt (Rahr 2 Row) US (2.0 SRM) Grain 4
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5
3 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 6
1 lbs 8.00 oz Carafoam (2.0 SRM) Grain 7
1 lbs Acidulated Malt (3.0 SRM) Grain 8
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 9
2.50 oz Simcoe [13.0%] - Mash Hop Hops 10
2.00 oz Simcoe [14.5%] - Boil 85 min Hops 11
0.50 oz Simcoe [14.5%] - Boil 45 min Hops 12
2.00 Whirlfloc Tablet (Boil 30 min) Misc 13
1.50 oz Columbus (Tomahawk) [17.5%] - Boil 30 min Hops 14
2.00 oz Amarillo [9.6%] - Boil 15 min Hops 15
2.50 oz Azacca [15.2%] - Boil 10 min Hops 16
2.00 Servomyces (Boil 10 min) Misc 17
3.00 oz Azacca [14.9%] - Boil 5 min Hops 18
4.00 oz Azacca [15.2%] - Boil 0 min Hops 19
1 pkgs California Ale (White Labs #WLP001) Yeast 20
4.00 oz Azacca [14.9%] - Dry Hop 5 days Hops 21

Notes

75% Rahr 2-row, 10% Weyermann Pils, 8% Crisp Maris Otter, 4% Carafoam, 3% Crystal 15L. grams of calcium chloride and 2 grams gypsum added to the mash. Yields approximately 50ppm Ca 1g gypsum added to the boil at the 45min mark. Hop back loaded with 4oz. Azacca. Fermentation procedure: pitch at ~64F, Ferment first 7 days at 65. Raise to 68-69F by day 7. Hold at 68F for days 7-14. Dry hop #1 at day 7: 4oz. Azacca. 80IBU, 1.068-1.012, 7.4% ABV.