Double Knoggin Knocker IPA 4.0

All Grain Recipe

Submitted By: mbushnel (Shared)
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Brewer: Mike Bushnell
Batch Size: 6.00 galStyle: Imperial IPA (14C)
Boil Size: 9.50 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Mike's Equipment
Bitterness: 78.3 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: 30.0

Ingredients
Amount Name Type #
15 lbs 7.52 oz Thomas Fawcett Pearl (3.0 SRM) Grain 1
2.56 oz Caramunich Malt (56.0 SRM) Grain 2
1 lbs 0.64 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3
0.65 oz HopShot (CO2 - extracted hop resin) [10.0%] - Boil 90 min Hops 4
2.00 oz Simcoe [12.7%] - Steep 15 min Hops 5
2.00 oz Simcoe [12.7%] - Steep 30 min Hops 6
2.00 oz Simcoe [12.3%] - Steep 0 min Hops 7
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 15 min Hops 8
1.00 oz Columbus (Tomahawk) [17.6%] - Steep 0 min Hops 9
1.00 oz Columbus (Tomahawk) [13.8%] - Steep 30 min Hops 10
1.0 pkgs Vermont Ale Yeast (Giga Yeast #GY054) Yeast 11
1.60 oz Simcoe [12.7%] - Dry Hop 8 days Hops 12
0.80 oz Columbus (Tomahawk) [13.8%] - Dry Hop 8 days Hops 13
2.40 oz Simcoe [12.7%] - Dry Hop 5 days Hops 14
1.20 oz Columbus (Tomahawk) [13.8%] - Dry Hop 5 days Hops 15

Notes

Water Treeatment ppm Calcium 129.3 Magnesium 17 Sodium 15 Sulfate 303.2 Chloride 50 Bicarbonate -23.6 Total Hardness 393 Alkalinity -20 RA -122 SO4/Cl Ratio 6.1 Mineral (grams) (grams) Gypsum (CaSO4) 8.7 11.8 Epsom Salt (MgSO4) 3.5 4.2 Canning Salt (NaCl) 0.8 0.9 Calcium Chloride (CaCl2) 1.1 1.6 Chalk (CaCO3) 0.8 Not Recommended Acid (mL) (mL) Phosphoric 10.00% 0.0 0.0 Target Mash PH - 5.15 - 5.20 Sparge Water PH - 5.7 Strike Wate PH - 5.48 Beginning PH - 5.41 - 149 15 Minute PH - 5.40 - 149 30 Minute PH - 4.78 - 148 45 Minute PH - 5.21 - 146 60 minute PH - 5.28 - 148 75 Minute PH - 5.24 - 149 90 Minute PH - 5.26 - 149 Pre boil wort PH - 5.34 - 149 Post Boil Wort PH - 5.34 Beer PH - Added 1 tsp of phosphoric acid @ 68 minute mark. Nex time add 1 1/2 tsp phosphoric acid with strike water Gravity Day 1 - Day 2 - Added to yeast - temp 68 Day 3 - temp 68 Day 4 - 1.035 - temp 68 Day 5 - 1.027 - temp 67 Day 6 - 1.023 - temp 67 Day 7 - 1.020 - temp 66 - turned up to 69 - applied 3 lbs of CO2 Day 8 - 1.019 - temp 69 - added first dry hop addition Day 9 - Day 10 - Day 11 - 1.011 - temp 69 - dumped yeast - 2nd dry hop addition Day 12 - purged CO2 through dump valve until wort in site glass was clear Day 13 - Day 14 - purged CO2 through dump valve for 5 minutes Day 15 - Purged CO2 through dump valve until beer was clear in sigh glass Day 16 - Kegged

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