Double Knoggin Knocker IPA 2.0

All Grain Recipe

Submitted By: mbushnel (Shared)
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Brewer: Mike Bushnell
Batch Size: 6.00 galStyle: Imperial IPA (14C)
Boil Size: 9.45 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Mike's Equipment
Bitterness: 94.6 IBUsBoil Time: 90 min
Est OG: 1.075 (18.3° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 90.0

Ingredients
Amount Name Type #
15 lbs 7.54 oz Thomas Fawcett Pearl (3.0 SRM) Grain 1
2.53 oz Caramunich Malt (56.0 SRM) Grain 2
1 lbs 0.68 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3
2.00 oz HopShot (CO2 - extracted hop resin) [10.0%] - Boil 90 min Hops 4
1.50 oz Columbus (Tomahawk) [13.8%] - Steep 0 min Hops 5
1.50 oz Simcoe [12.3%] - Steep 0 min Hops 6
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 15 min Hops 7
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 30 min Hops 8
1.00 oz Simcoe [13.0%] - Steep 15 min Hops 9
1.00 oz Simcoe [12.3%] - Steep 30 min Hops 10
1.0 pkgs Vermont Ale Yeast (Giga Yeast #GY054) Yeast 11
1.40 oz Columbus (Tomahawk) [14.0%] - Dry Hop 8 days Hops 12
1.40 oz Simcoe [13.0%] - Dry Hop 8 days Hops 13
2.10 oz Columbus (Tomahawk) [13.8%] - Dry Hop 4 days Hops 14
2.10 oz Simcoe [12.3%] - Dry Hop 4 days Hops 15

Taste Notes

Citrusy nose. Smooth bitterness and a nice bite on the back end. Piney, grapefruit in flavor. Very hop forward but not to the point where it taste like hop juice. Next time use higher simcoe to columbus hop ratio.

Notes

Water Treeatment ppm Calcium 129.3 Magnesium 17 Sodium 15 Sulfate 303.2 Chloride 50 Bicarbonate -23.6 Total Hardness 393 Alkalinity -64 RA -20 SO4/Cl Ratio 6.1 Mineral (grams) (grams) Gypsum (CaSO4) 7.8 11.7 Epsom Salt (MgSO4) 3.2 4.2 Canning Salt (NaCl) 0.7 0.9 Calcium Chloride (CaCl2) 1.0 1.6 Chalk (CaCO3) 0.7 Not Recommended Acid (mL) (mL) Phosphoric 10.00% 19.5 (3.95 teaspoons) 0.0 Target Mash PH - 5.15 - 5.20 Beginning PH - 5.34 15 Minute PH - 5.17 30 Minute PH - 5.17 45 Minute PH - 5.10 60 minute PH - 5.10 75 Minute PH - 5.15 90 Minute PH - 5.25 Pre boil wort PH - 5.3 Post Boil Wort PH - 5.12 Beer PH - Gravity Day 1 - 1.064 Day 2 - 1.041 Day 3 - 1.032 Day 4 - 1.025 Day 5 - 1.022 Day 6 - 1.021 Day 7 - 1.020 Day 8 - 1.0178 Day 9 - 1.015 Day 10 - 1.015 Day 11 - 1.015 Pumped CO2 through dump valve for 5 minutes to circulate hops Day 12 - 1.015 Day 13 - 1.015 Day 14 - 1.0139 Dry Hop - Day 6 - 1 oz Cloumbus, 1 oz Simcoe Intentionally dry hop at the end of primary to attach the resins to the suspended yeast.

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