Ground Breaker IPA

All Grain Recipe

Submitted By: RottynDawg (Shared)
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Brewer: Kelly
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 12.44 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: Kelly's Homebrewing Gear - All Grain
Bitterness: 61.5 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs Munich Malt (9.0 SRM) Grain 5
2.00 oz Centennial [10.0%] - Boil 60 min Hops 6
2.00 oz Centennial [10.0%] - Boil 30 min Hops 7
2.00 tsp Irish Moss (Boil 15 min) Misc 8
2.00 oz Cascade [5.5%] - Boil 10 min Hops 9
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
2.00 oz Cascade [5.5%] - Boil 0 min Hops 11
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
2.00 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 13
2.00 oz Simcoe [13.0%] - Dry Hop 3 days Hops 14

Notes

Aerated with xx secs. of O2. Pitched yeast @ x:xx PM on xx/xx/20xx, xx°. Kegged @ x:xx PM on xx/xx/20xx, xx°. Mash In = xxx° 20 min. = xxx° 40 min. = xxx° 60 min. = xxx° Batch Top Off of xx G @ xxx° = xxx° Mash Out at xxx°(+15° - +20° is the perfect range to hit 168° MO)
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