Double Knoggin Knocker IPA 3.0

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: 94.8 IBUsBoil Time: 90 min
Est OG: 1.075 (18.3° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 8.5%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) [14.0%] - Steep 0 min Hops 5
1.50 oz Columbus (Tomahawk) [13.8%] - Steep 0 min Hops 6
1.50 oz Simcoe [13.0%] - Steep 0 min Hops 7
1.50 oz Simcoe [12.7%] - Steep 0 min Hops 8
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 30 min Hops 9
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 15 min Hops 10
1.00 oz Simcoe [12.7%] - Steep 15 min Hops 11
1.00 oz Simcoe [12.7%] - Steep 30 min Hops 12
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13
1.40 oz Columbus (Tomahawk) [14.0%] - Dry Hop 8 days Hops 14
1.40 oz Simcoe [12.7%] - Dry Hop 8 days Hops 15
2.10 oz Columbus (Tomahawk) [13.8%] - Dry Hop 4 days Hops 16
2.10 oz Simcoe [12.7%] - Dry Hop 4 days Hops 17

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 - 5.14 - temp 150 15 Minute PH - 5.15 - temp 149 30 Minute PH - 5.21 - temp 147 - added 1/2 tsp phosphoric acid 45 Minute PH - 5.15 - temp 149 60 minute PH - 5.14 - temp 149 75 Minute PH - 5.14 - temp 152 90 Minute PH - 5,15 - temp 151 Pre boil wort PH - 5.33 Post Boil Wort PH - 5.05 Beer PH - Gravity Day 1 - Day 2 - Day 3 - 1.041 Day 4 - 1.016 - 1st Dry Hop added - Turned Temp up to 69 degrees Day 5 - 1.014 Day 6 - 1.013 Day 7 - Day 8 - 2nd Dry Hop added - pump CO2 5 mins. to circulate hops Day 9 - pump CO2 5 mins. to circulate hops Day 10 - pump CO2 5 mins. to circulate hops Day 11 - pump CO2 5 mins. to circulate hops Day 12 - Keg Beer Day 13 - Day 14 - 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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