Juicy IPA - Citra/Mosiac/Chinook 
All Grain Recipe
Submitted By: LastDayBrewing (Shared)
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| Brewer: Justin | |
| Batch Size: 6.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2015 |
| Color: 4.7 SRM | Equipment: Reaper Stand v.2 |
| Bitterness: 98.8 IBUs | Boil Time: 90 min |
| Est OG: 1.062 (15.1° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Juicy |
Water |
1 |
| 73.50 g |
Phosphoric Acid 10% (Mash 75 min) |
Misc |
2 |
| 7.50 g |
Calcium Chloride (Mash 75 min) |
Misc |
3 |
| 7.50 g |
Gypsum (Calcium Sulfate) (Mash 75 min) |
Misc |
4 |
| 11 lbs 3.20 oz |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
5 |
| 2 lbs 9.60 oz |
Oats, Malted (Thomas Fawcett) (2.0 SRM) |
Grain |
6 |
| 12.80 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
7 |
| 0.50 oz |
Apollo [18.3%] - Boil 60 min |
Hops |
8 |
| 1.75 oz |
Citra [12.0%] - Steep 25 min |
Hops |
9 |
| 1.75 oz |
Mosaic (HBC 369) [12.2%] - Steep 25 min |
Hops |
10 |
| 1.50 oz |
Chinook [13.0%] - Steep 25 min |
Hops |
11 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
12 |
| 3.00 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
13 |
| 3.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 4 days |
Hops |
14 |
| 2.00 oz |
Chinook [13.0%] - Dry Hop 4 days |
Hops |
15 |
Notes
Brew Notes:
- Add whirlpool hops after placing immirsion chiller in and wort has reached 200 degrees. Stir wort to get whirlpool then let sit for 25 min to hot steep. Once 160 degrees is hit kettle lid can be placed on kettle.
- After 3ish day of fermentation add first dose of dry hops (half of the total dry hop amount, 4 oz). On 8th day of fermentatin lower to 60 degrees for one day then rack to keg. purge keg with co2 before transfering, put the remaining 4 oz of dry hops in paint strainer bag and hang half way in the keg with unscented dental floss.
- Allow second dose of dry hops to sit in keg in the 60's for 3-4 days then place back in kegerator, chill and begin carbonating.
- Add salts and acid when adding grain to mash.
- Pitch yeast at 66, ferment at 68 for 3 days then let raise up to 72 and hold till finished.This Recipe Has Not Been Rated
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