Beer Ops Hoperator IPA.5 12-30-14

All Grain Recipe

Submitted By: g_proctor (Shared)
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Brewer: Jim Lammle
Batch Size: 15.00 galStyle: American IPA (14B)
Boil Size: 16.10 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: Beer Ops
Bitterness: 58.7 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Three Stage
ABV: 6.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
52.70 g Gypsum (Calcium Sulfate) (Mash 90 min) Misc 1
46.40 g Epsom Salt (MgSO4) (Mash 90 min) Misc 2
1.70 g Baking Soda (Mash 90 min) Misc 3
28.50 g Chalk (Mash 90 min) Misc 4
3 lbs 0.71 oz Munich Malt - 10L (10.0 SRM) Grain 5
32 lbs 11.61 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs 2.35 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
1 lbs 14.52 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8
1.51 oz Magnum [14.0%] - Boil 30 min Hops 9
0.89 oz Warrior [13.7%] - Boil 30 min Hops 10
6.00 tsp Irish Moss (Boil 10 min) Misc 11
3.03 oz Cascade [6.0%] - Steep 15 min Hops 12
3.03 oz Cascade [6.0%] - Steep 45 min Hops 13
3.03 oz Centennial [5.0%] - Steep 45 min Hops 14
3.03 oz Centennial [10.5%] - Steep 15 min Hops 15
8 pkgs California Ale (White Labs #1335) Yeast 16
3.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 17
3.00 oz Cascade [6.0%] - Dry Hop 3 days Hops 18
3.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 19
3.00 oz Centennial [5.0%] - Dry Hop 3 days Hops 20
0.75 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 21
0.75 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 22
0.75 oz Citra [13.0%] - Dry Hop 3 days Hops 23
0.75 oz citra [13.0%] - Dry Hop 3 days Hops 24
1.50 tsp Gelatin (Secondary 3 days) Misc 25

Notes

Notes 12-30-14 Preboil gravity 12-30-14 was1.064. Post boil gravity was 1.070. 1-3-15: dry hopped at 1.022 gravity. Did not add co2. Significant suspended particles still in wort. Did not drop traub, but will drop before second dry hop. 1-6-15: dropped Traub. Dry hopped. Gravity fermops was 1.010 and blickman was 1.014. Still substantial suspended particles. General Notes: Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes. Fermentation.Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. If final gravity not reached, move to fifth fermenter and let ferment at 70 degrees until final gravity reached. Upon reaching of FG, return to Logan’s freezer and crash cool to ~40 degrees for one week, then bottle. Store bottled beer in a 60-70 degree, dark place for 3 weeks.