Broken Fist IPA (New School West Coast IPA)

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 6.30 galStyle: American IPA (21A)
Boil Size: 7.69 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 53.8 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.22 gal Distilled Water Water 1
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.00 g Calcium Chloride (Mash 60 min) Misc 4
15 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 5
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
1.25 oz Chinook [11.1%] - First Wort Hops 7
1.00 oz Cascade [6.8%] - Boil 15 min Hops 8
0.74 tsp Irish Moss (Boil 10 min) Misc 9
1.00 oz Citra [12.0%] - Boil 5 min Hops 10
2.00 oz Citra [12.0%] - Boil 0 min Hops 11
1 pkgs San Diego Super Strain (White Labs #WLP090) Yeast 12
0.58 oz Chinook [11.1%] - Dry Hop 13 days Hops 13
1.33 oz Citra [12.0%] - Dry Hop 12 days Hops 14
0.67 oz Cascade [6.8%] - Dry Hop 12 days Hops 15
1.33 oz Cascade [6.8%] - Dry Hop 6 days Hops 16
2.67 oz Citra [12.0%] - Dry Hop 5 days Hops 17
1.17 oz Chinook [11.1%] - Dry Hop 5 days Hops 18

Notes

Brewed at Adam Marshall's house with my gear. Forgot to bring long stem thermometer. Couldn't monitor mash temp and estimated sparge water temp. Had nice rolling boil. My SS IC lowered wort temp to around 110, then stalled. It was starting to rain lightly, so I put wort in plastic bucket to take home for further cooling. Trub loss was much higher with all of the hops added during the boil. My pre-boil volume was almost to the top of my 8g kettle. SG continues to be consistently low. My best guess is that my grain crush is too coarse with my mill.

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