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 gal	Style: American IPA (21A)
Boil Size: 7.69 gal	Style Guide: BJCP 2015
Color: 4.0 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 53.8 IBUs	Boil 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
1.0 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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