MG Centenial IPA

All Grain Recipe

Submitted By: basild (Shared)
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Brewer: BasilD
Batch Size: 5.94 galStyle: American IPA (14B)
Boil Size: 7.62 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: Basil's AG Setup
Bitterness: 47.0 IBUsBoil Time: 90 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 45.0

Ingredients
Amount Name Type #
12 lbs 2.01 oz Pale Ale Malt (organic) (2.3 SRM) Grain 1
1 lbs 5.16 oz Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 5.16 oz Wheat Malt, Ger (2.0 SRM) Grain 3
10.58 oz Biscuit Malt (27.9 SRM) Grain 4
8.82 oz Cara-Pils/Dextrine (2.5 SRM) Grain 5
0.35 oz Warrior [15.0%] - Boil 90 min Hops 6
1.23 oz Amarillo Gold [8.5%] - Boil 20 min Hops 7
1.23 oz Centennial [10.0%] - Boil 20 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.00 Whirlfloc Tablet (Boil 10 min) Misc 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
1.59 oz Simcoe [13.0%] - Boil 0 min Hops 12
1.06 oz Amarillo Gold [8.5%] - Boil 0 min Hops 13
1.06 oz Centennial [10.0%] - Boil 0 min Hops 14
1 pkgs California Ale (White Labs #WLP001) Yeast 15
1.06 oz Amarillo Gold [8.5%] - Dry Hop 5 days Hops 16
1.06 oz Centennial [10.0%] - Dry Hop 5 days Hops 17
1.06 oz Simcoe [13.0%] - Dry Hop 5 days Hops 18

Notes

Add gypsum depending on local water. Get to at least 2:1 ratio of calcium sulfate to calcium chloride. I got to 190 ppm sulfate, 56 ppm Chloride, 192 ppm Calcium. Added a few grams of Sodium Bicarb to the mash to move pH from 5.2 to 5.4.