All Grain Recipe
Submitted By: noskodamus (Shared)
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| Brewer: Nick | |
| Batch Size: 5.00 gal | Style: American IPA (21A) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2015 |
| Color: 7.5 SRM | Equipment: 8 Gallon Tall Boy |
| Bitterness: 97.8 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.6° P) | Mash Profile: Brew in a Bag |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Single Stage |
| ABV: 7.0% | Taste Rating: 27.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.33 gal |
Cicero, NY |
Water |
1 |
| 2.00 gal |
Cicero, NY |
Water |
2 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 0.50 items |
Campden Tablet (Mash 0 min) |
Misc |
6 |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
7 |
| 1 lbs 12.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
8 |
| 10.00 oz |
Honey Malt (25.0 SRM) |
Grain |
9 |
| 0.25 oz |
Magnum [14.0%] - First Wort |
Hops |
10 |
| 6.00 items |
Fermcap S (Boil 60 min) |
Misc |
11 |
| 1.00 items |
Wort Chiller (Boil 15 min) |
Misc |
12 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
13 |
| 2.00 oz |
Amarillo Gold [9.7%] - Steep 20 min |
Hops |
14 |
| 2.00 oz |
Citra [14.1%] - Steep 20 min |
Hops |
15 |
| 2.00 oz |
Mosaic [12.7%] - Steep 20 min |
Hops |
16 |
| 1.00 oz |
Centennial [10.0%] - Steep 20 min |
Hops |
17 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
18 |
| 1.50 oz |
Amarillo Gold [9.7%] - Dry Hop 5 days |
Hops |
19 |
| 1.50 oz |
Citra [14.1%] - Dry Hop 5 days |
Hops |
20 |
| 1.50 oz |
Mosaic [12.7%] - Dry Hop 5 days |
Hops |
21 |
Taste Notes
27 in UNYHANotes
http://www.love2brew.com/Br-losophy-Series-MACC-IPA-All-Grain-Kit-p/sbk054c.htm
Will add an extra pound of 2-row to account for lower efficiency.
Substituted White Labs Cal I for the San Diego Super Yeast because love2brew was out of it.
Collect 7.33 gallons and add half of a campden tablet to all of the water. Take 2 gallons and set aside. Add lactic acid, gypsum, and calcium chloride to only the 5.33 mash water.
Try a dunk sparge in 2 gallons of water in a separate bucket.
Fermented at 66 for first 4.5 days. Then bumped up to 70. (3/11)
Dry hopped on day 7. (3/13)
Cold crashed on 3/18 to 35 degrees.
Bottled on 3/19. 4 gallons into the bottling bucket. Lost 1 gallon to trub.
2.5 volumes of CO2. 3.6 oz of priming sugar in 1 cup of water.
1.068 OG
8.4 brix = 1.012 FG
7.4 ABV
81.4% attenuation
229 calories per 12oz
Packaged 40 12oz bottles.
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(1 ratings)
by noskodamus