Turn It Off And On Again 
All Grain Recipe
Submitted By: noskodamus (Shared)
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| Brewer: Nick | |
| Batch Size: 2.75 gal | Style: Double IPA (22A) |
| Boil Size: 4.12 gal | Style Guide: BJCP 2015 |
| Color: 6.2 SRM | Equipment: 8 Gallon Tall Boy |
| Bitterness: 68.9 IBUs | Boil Time: 60 min |
| Est OG: 1.081 (19.5° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 9.0% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.65 gal |
Distilled Water |
Water |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 0.50 g |
Salt (Mash 60 min) |
Misc |
4 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
6 |
| 6 lbs 5.76 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
7 |
| 8.48 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
8 |
| 4.24 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
9 |
| 6.00 items |
Fermcap S (Boil 60 min) |
Misc |
10 |
| 1.00 items |
Wort Chiller (Boil 15 min) |
Misc |
11 |
| 0.50 oz |
Mosaic [12.7%] - Boil 5 min |
Hops |
12 |
| 0.50 oz |
Azacca [10.3%] - Boil 5 min |
Hops |
13 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
14 |
| 0.50 oz |
Azacca [10.3%] - Steep 40 min |
Hops |
15 |
| 0.50 oz |
Mosaic [12.7%] - Steep 40 min |
Hops |
16 |
| 0.50 oz |
Azacca [10.3%] - Steep 20 min |
Hops |
17 |
| 0.50 oz |
Mosaic [12.7%] - Steep 20 min |
Hops |
18 |
| 1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
19 |
| 12.80 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
20 |
| 0.50 oz |
Azacca [10.3%] - Dry Hop 10 days |
Hops |
21 |
| 0.50 oz |
Mosaic [12.7%] - Dry Hop 10 days |
Hops |
22 |
| 0.50 oz |
Azacca [10.3%] - Dry Hop 5 days |
Hops |
23 |
| 0.50 oz |
Mosaic [12.7%] - Dry Hop 5 days |
Hops |
24 |
Notes
http://www.homebrewtalk.com/showthread.php?t=455689
Scaled down from 75% to 70% efficiency and from a 5.5 gallon to a 2.75 gallon recipe.
Changed boil time from 90 minutes to 60 minutes. Changed mash time from 75 minutes to 60 minutes. Changed mash temp from 150 to 152 to account for temp loss with my system.
Use distilled water. Used the light and hoppy water profile from Brewers Friend.
Ca-68.4 Mg-5.6 Na-11.2 Cl-44.6 SO4-148.9 HCO-0
Shooting for a 5.3 mash PH.
Pitched yeast on 7/31 at 3:00pm at 63 degrees.
Increased temp to 65 degrees on 8/1 at 7:30am.
Increased temp to 67 on 8/2 at 7:30am.
First dry hops in on 8/5 at 8:00am.
Second dry hops in on 8/9 at 6:00pm.
Decreased temp to 50 on 8/12 at 10:00pm.
Decreased temp to 35 on 8/13 at 9:00am.
Bottled on 8/14 at 4:00pm.
8.3% ABV
2.6 gallons in bottling bucket
2.4 carb volume. 2.2 oz of priming sugar.This Recipe Has Not Been Rated
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