PNW IPA

All Grain Recipe

Submitted By: gferrell16 (Shared)
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Brewer: Greg Ferrell
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 6.2 SRMEquipment: My Equipment
Bitterness: 134.5 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.50 gal Hoppy Water 1
6.01 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.17 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.60 g Calcium Chloride (Mash 60 min) Misc 4
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs 3.68 oz Munich 10L (Briess) (10.0 SRM) Grain 6
11.95 oz Carapils (Briess) (1.5 SRM) Grain 7
0.35 oz HopShot [10.0%] - Boil 90 min Hops 8
4.00 oz Centennial [10.0%] - Steep 30 min Hops 9
4.00 oz Chinook [13.0%] - Steep 30 min Hops 10
3.00 oz Comet [9.5%] - Steep 30 min Hops 11
1.0 pkgs Vermont IPA (Giga Yeast #GY054) Yeast 12
4.00 oz Centennial [10.0%] - Dry Hop 3 days Hops 13
4.00 oz Chinook [13.0%] - Dry Hop 3 days Hops 14
4.00 oz Comet [9.5%] - Dry Hop 3 days Hops 15

Notes

2-18-17 added dry hops to keg and transfered beer from carboy to keg using 1lb of CO2 2-24-17 transferred to serving keg and set co2 pressure at 13.5 @45F

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