Gavin's 90min IPA v2

All Grain Recipe

Submitted By: kokesbrewing (Shared)
Members can download and share recipes

Brewer: Tim Kokes
Batch Size: 12.00 galStyle: Imperial IPA (14C)
Boil Size: 14.76 galStyle Guide: BJCP 2008
Color: 14.5 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 115.2 IBUsBoil Time: 90 min
Est OG: 1.077 (18.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs Carafoam (2.0 SRM) Grain 5
1 lbs Honey Malt (25.0 SRM) Grain 6
1 lbs Vienna Malt (3.5 SRM) Grain 7
12.00 oz Aromatic Malt (26.0 SRM) Grain 8
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9
8.00 oz Rye Malt (4.7 SRM) Grain 10
1.00 oz Chinook [13.0%] - First Wort Hops 11
1.50 oz Warrior [15.0%] - Boil 60 min Hops 12
1.00 oz Ahtanum [6.0%] - Boil 60 min Hops 13
1.50 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 14
0.50 oz Amarillo Gold [8.5%] - Boil 15 min Hops 15
0.50 oz Centennial [10.0%] - Boil 15 min Hops 16
0.50 oz Citra [12.0%] - Boil 15 min Hops 17
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 15 min Hops 18
0.50 oz Simcoe [13.0%] - Boil 15 min Hops 19
0.50 oz Amarillo Gold [8.5%] - Boil 10 min Hops 20
0.50 oz Centennial [10.0%] - Boil 10 min Hops 21
0.50 oz Citra [12.0%] - Boil 10 min Hops 22
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 10 min Hops 23
0.50 oz Simcoe [13.0%] - Boil 10 min Hops 24
0.50 oz Amarillo Gold [8.5%] - Boil 5 min Hops 25
0.50 oz Centennial [10.0%] - Boil 5 min Hops 26
0.50 oz Citra [12.0%] - Boil 5 min Hops 27
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 5 min Hops 28
0.50 oz Simcoe [13.0%] - Boil 5 min Hops 29
0.50 oz Amarillo Gold [8.5%] - Boil 0 min Hops 30
0.50 oz Centennial [10.0%] - Boil 0 min Hops 31
0.50 oz Centennial [10.0%] - Boil 0 min Hops 32
0.50 oz Citra [12.0%] - Boil 0 min Hops 33
0.50 oz Simcoe [13.0%] - Boil 0 min Hops 34
1.0 pkgs British Ale II (Wyeast Labs #1335) Yeast 35
1.0 pkgs California Ale (White Labs #WLP001) Yeast 36
1.50 oz Amarillo Gold [8.5%] - Dry Hop 7 days Hops 37
1.50 oz Centennial [10.0%] - Dry Hop 7 days Hops 38
1.50 oz Chinook [13.0%] - Dry Hop 7 days Hops 39
1.50 oz Citra [12.0%] - Dry Hop 7 days Hops 40
1.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days Hops 41
1.50 oz Simcoe [12.0%] - Dry Hop 7 days Hops 42

Taste Notes

Go Big Or Go HOME!!! ----- Roasted Grains should be removed in the next batch #3 ------ Use 40% distilled water for mash due to savage water's permenant hardness. I left a bit of hardness in water to sharpen the hop flavor also add 1lbs of acidic malt Hop by weight break down 15% Bittering 10% Mid boil 42% Aroma 33% Dry Hop 23.5 oz total hop weight per batch Chinook, Ahthumn, and Warrior used as bitter FWH and Bittering Simcoe used as mid hop Aroma hops: Amarillo, Citra, Simcoe, Cenntenial, and Columbus Hop Flavors should include: Citris, Pine, Grapefruit, and Slight Earthy tones

Notes

Chinook FWH to be added at 90mins followed by the bittering addtitions at 60 mins. 2 oz of Simcoe added at 40 mins (mid boil addition) Starting at 15 mins. hops will be continously be added using 5 varieties Amarillo, Simcoe, Centennial, Citra, and Columbus(tomahawk) Huge Dry hop including 5 varieties: 2 oz of each: Citra, Centennial, Simcoe, Warrior, Columbus, and amarillo ** I had to subsitute 2 oz of simcoe due to 1 oz shortage on both citra and columbus hops ** totally dry hop for 10 gallons was 4oz simcoe, 2oz of Cenntenial and armarillo, 1 oz of columbus and citra warrior 13.7% ahtanum 4.5% simcoe 12.9% tomahawk 18.1% citra 15.6% cenntenial 9.7% Amarillo 10.7% Ran low on the following dry hops: Citra .5oz Columbus 1oz Subsituted with .5oz centennial and 2.5oz simcoe (4oz total) WATER: Resulting Water Profile Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio Mash Water Profile: 125 19 10 16 196 0.08 Mash + Sparge Water Profile: 125 19 10 16 196 0.08 Palmer's Recommended Ranges: 50 - 150 10 - 30 0 - 150 0 - 250 50 - 350 Below .77, May enhance bitterness Fermentation stopped early at 1.032 WLP001 and 1.035 for British II. I ended up repitching a smack pack of British II and a vial of WLP001.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine