Bill's IPA

All Grain Recipe

Submitted By: KyleHall (Shared)
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Brewer: Kyle Hall
Batch Size: 12.00 galStyle: American IPA (14B)
Boil Size: 14.22 galStyle Guide: BJCP 2008
Color: 7.7 SRMEquipment: My Equipment
Bitterness: 59.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Charlotte +3 tspGypsum Water 1
24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 8.00 oz Munich Malt - 10L (10.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs White Wheat Malt (2.4 SRM) Grain 6
2.00 oz Magnum [13.0%] - Boil 60 min Hops 7
1.00 oz Centennial [9.0%] - Boil 20 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
2.00 oz Centennial [9.0%] - Boil 10 min Hops 10
2.00 oz Willamette [5.5%] - Boil 10 min Hops 11
4.00 oz Cascade [9.3%] - Steep 0 min Hops 12
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 13
2.00 oz Cascade [7.8%] - Dry Hop 5 days Hops 14
2.00 oz Centennial [9.0%] - Dry Hop 5 days Hops 15

Notes

OG was 1.070 2/5/16 gravity @1.014 for the batch that took off and 1.020 for the batch I had to rouse after 18 hours. This tastes much better than the last batch. Better smooth hop flavor. Much more depth in the flavor of hops and malt backbone to back it up. I could see backing off on the malt but I think once it has attenuated fully and then cooled and carbonated it will be on point. 2/9/16: gravity@ 1.013 and 1.015. Both batches got 1 oz each of Cascade and Centennial.

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