Riverwards ish IPA (on hand)

All Grain Recipe

Submitted By: theBottleFarm (Shared)
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Brewer: Aaron Ouellette
Batch Size: 2.91 galStyle: American IPA (14B)
Boil Size: 3.82 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: SB Pot and Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 109.4 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 4.91 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1
2 lbs 3.27 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
12.30 oz Red Winter Wheat (2.1 SRM) Grain 3
8.82 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 4
7.05 oz Oats, Flaked (1.0 SRM) Grain 5
0.35 oz Columbus (Tomahawk) [15.8%] - Boil 60 min Hops 6
0.71 oz Amarillo [9.2%] - Boil 5 min Hops 7
0.71 oz Citra Pellets [13.4%] - Boil 5 min Hops 8
0.50 Whirlfloc Tablet (Boil 5 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 10
0.85 oz Amarillo [9.2%] - Steep 30 min Hops 11
0.85 oz Citra Pellets [13.4%] - Steep 20 min Hops 12
0.30 oz Simcoe [13.0%] - Steep 45 min Hops 13
0.30 oz Simcoe [13.0%] - Steep 30 min Hops 14
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 15
1.41 oz Amarillo [9.2%] - Dry Hop 4 days Hops 16
1.41 oz Citra Leaf [13.4%] - Dry Hop 4 days Hops 17
0.35 oz Simcoe [13.0%] - Dry Hop 4 days Hops 18

Notes

All my hops are old ish. So, I increased bittering charge to 12g, added the remants of my simcoe to both wp additions. Dry hopped on 6/30/15 transfered to keg 7/7 1.010 fg ---- Original recipe / source. http://www.alesoftheriverwards.com/2015/01/riverwards-ipa-brewing-on-commercial.html Riverwards IPA Recipe Specifications -------------------------- Boil Size: 7.25 gal Post Boil Volume: 5.85 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.25 gal Estimated OG: 1.060 SG Measured OG: 1.060 SG Measured FG: 1.012 SG ABV: 6.3% Estimated Color: 4.4 SRM Estimated IBU: 42 IBUs Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Grain: 78.8% - 10lbs 4oz - Pale Ale Malt (3.1 SRM) 10.6% - 1lbs 6oz - CMC White Wheat 10.6% - 1lbs 6oz -Flaked Oats Hops: Boil: 60min - 0.25 oz CTZ [17.00 %] - 16.1 IBUs Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient Boil:  5min - 1.25 oz Amarillo [8.90 %] - 7.7 IBUs Boil:  5min - 1.25 oz Citra [14.50 %] - 12.5 BUs 45 Minute Whirlpool 185f - 1.50 oz Amarillo [8.90 %] - 1.7 IBUs 30 Minute Whirlpool 185f - 1.50 oz Citra [14.50 %] - 2.2 IBUs Dry Hop: 5 days - 2.50 oz Amarillo [8.50 %]  Dry Hop: 5 days - 2.50 oz Citra [12.00 %] Dry Hop: 5 days - 1.00 oz Simcoe [13.00 %] Yeast: The Yeast Bay Vermont Ale Yeast Mash: Sacch rest - 60 min @ 150 F  Sparge: Fly Sparge 4.60 gallons 170f Misc: Filtered Philadelphia Tap water. The commercial batch actually had an OG of 1.056 since John's pitch of Conan achieves 80%+ AA and finished at 1.007, but the above is how I brew the recipe on a homebrew system. Notes: 5 gallons at home was pitched with 500ml of fresh "Brett" Trois slurry, ironically 2 days before the new broke that itmay not be a strain of Brettanomyces. 13 gallons was pitched with my Tired Hands Emptiness culture, and racked into my 1 year old Dad's Hat barrel blended with 2 gallons of 1 year old Farmer in the Rye. The final 2 gallons was split into 1 gallon fermenters split with 2 brett blends that Richard from Mark of the Yeast. There will be a post on all of these variations as they materialize, with the barrel aged version last of course.