5 Ass'd IPA Lower Bittering/gravity

All Grain Recipe

Submitted By: Jimbo571 (Shared)
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Brewer: James Ayers
Batch Size: 10.00 galStyle: American IPA (14B)
Boil Size: 13.44 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 60.3 IBUsBoil Time: 70 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7.50 g Calcium Chloride (Mash 60 min) Misc 2
7.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
1 lbs Munich Malt - 10L (10.0 SRM) Grain 6
4.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7
1.67 oz Goldings, B.C. [4.5%] - Boil 60 min Hops 8
1.00 oz Centennial [10.9%] - Boil 60 min Hops 9
1.00 oz Cascade [6.0%] - Boil 15 min Hops 10
1.00 oz Centennial [9.0%] - Boil 15 min Hops 11
4.00 oz Amarillo Gold [8.5%] - Steep 10 min Hops 12
2.00 oz Centennial [10.0%] - Steep 10 min Hops 13
1.00 oz Cascade [5.5%] - Steep 10 min Hops 14


1/28/2017 - OG: 1.053 -------------------------------------------- Started water at 7:30. 75 minute mash at 151F, 149.8F at end of mash. Increased temp to 163 (about a gallon of 190F water and heat from the burner) and mashed out for 15 minutes. Started mash and set collection rate right off the bat. First runnings cleared after about 2 gallons of flow and collected approx 13.4 gallons until run off was 1.010. Pre mash gravity was slightly low at 1.036. Boiled for about 10 extra minutes to stabilize boil rate before adding hops and also allow a little more boil off to make up for lower pre-boil gravity. Boil went as expected until flame-out when I accidentally added 4oz of Amarillo rather than 2oz Amarillo and 2oz of Cascade. Added only 1 oz of Cascade (as per the updated recipe). Cooled wort in about 10 minutes and whirlpooled for an additional 10 minutes before collecting wort into two carboys. Pitched approximately 1.1L of yeast starter in each carboy then attached new blowoff tubing and placed in fermentation chamber at 74F (3:00pm). Placed two gallon ice jugs and set temp low to keep air circulating. Fermenters were down to 67 by 10pm and remained there until I missed an ice switch on Sunday and temp got up to 69F ~ 70F. Ice was replace and temp was lowered again to 67F. On tuesday it was lowered again to 65F and was held there for two weeks. Brew Numbers: Pre Boil Gravity - 1.050, Original Gravity - 1.061, Final Gravity - 1.012 ----------------------------------------------------------------------------- February 1st, 2015 Made 3 liter starter of WLP001 4 days prior and decanted on brew morning and put back on stir plate. Fired first burner at 6:00 am and stayed busy the entire session. Kegged Porter and cleaned carboys during wort collection. final runnings gravity turned dropped to 1.007 before I noticed so we had to top up with approx 2 gallons of water. may have had efficiency a bit too high. boil went fine. tried something new. Pitched yeast while filling carboys which saved time and then, after some shaking for aeration, put wort into new fermentation chamber in garage (which was awesome). OG was a little low at 1.056. Used 5 gallon bucket as blowoff collector. Set temp to 18.9C (66F).

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