Beer Ops Hoperator IPA.5

All Grain Recipe

Submitted By: g_proctor (Shared)
Members can download and share recipes

Brewer: Mike McVey
Batch Size: 15.00 galStyle: American IPA (14B)
Boil Size: 16.10 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: Beer Ops
Bitterness: 58.7 IBUsBoil Time: 60 min
Est OG: 1.069 (16.8° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Three Stage
ABV: 6.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
52.70 g Gypsum (Calcium Sulfate) (Mash 90 min) Misc 1
46.40 g Epsom Salt (MgSO4) (Mash 90 min) Misc 2
28.50 g Chalk (Mash 90 min) Misc 3
1.70 g Baking Soda (Mash 90 min) Misc 4
32 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
3 lbs Munich Malt - 10L (10.0 SRM) Grain 6
1 lbs 14.08 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
1 lbs 2.08 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
1.50 oz Magnum [14.0%] - Boil 30 min Hops 9
0.88 oz Warrior [13.7%] - Boil 30 min Hops 10
6.00 tsp Irish Moss (Boil 10 min) Misc 11
3.00 oz Cascade [6.0%] - Steep 15 min Hops 12
3.00 oz Cascade [6.0%] - Steep 45 min Hops 13
3.00 oz Centennial [10.5%] - Steep 15 min Hops 14
3.00 oz Centennial [5.0%] - Steep 45 min Hops 15
8 pkgs California Ale (White Labs #1335) Yeast 16
1.50 tsp Gelatin (Secondary 3 days) Misc 17
3.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 18
3.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 19
3.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 20
3.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 21
0.75 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 22
0.75 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 23
0.75 oz Citra [13.0%] - Dry Hop 3 days Hops 24
0.75 oz citra [13.0%] - Dry Hop 3 days Hops 25

Notes

Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes. Fermentation. Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. If final gravity not reached, move to fifth fermenter and let ferment at 70 degrees until final gravity reached. Upon reaching of FG, return to Logan’s freezer and crash cool to ~40 degrees for one week, then bottle. Store bottled beer in a 60-70 degree, dark place for 3 weeks.