Ice Cold Popcorn, Hazy Session IPA with Local Sea Salt
All Grain Recipe
Submitted By: chiliberto (Shared)
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Brewer: Gilbert Guerrero (2017-05-21) | |
Batch Size: 10.50 gal | Style: American IPA (14B) |
Boil Size: 11.95 gal | Style Guide: BJCP |
Color: 5.6 SRM | Equipment: 10 Gallon System |
Bitterness: 67.0 IBUs | Boil Time: 90 min |
Est OG: 1.050 (12.4° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: My Aging Profile |
ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
14.40 gal |
Oakland, CA |
Water |
1 |
2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
14 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
2 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
5 |
1 lbs 8.00 oz |
Popcorn (Organic, Multi-Color) (1.3 SRM) |
Grain |
6 |
1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
7 |
12.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
8 |
1.50 oz |
Sterling [7.5%] - Boil 60 min |
Hops |
9 |
3.00 oz |
Simcoe (Leaf) [13.0%] - Boil 15 min |
Hops |
10 |
1.00 oz |
Salt (Boil 10 min) |
Misc |
11 |
3.00 oz |
Simcoe (Leaf) [13.0%] - Steep 0 min |
Hops |
12 |
2.00 oz |
Mosaic (HBC 369) [11.0%] - Steep 0 min |
Hops |
13 |
1.0 pkgs |
Vermont IPA (Giga Yeast #GY054) |
Yeast |
14 |
3.00 oz |
Mosaic (HBC 369) (Leaf) [11.9%] - Dry Hop 7 days |
Hops |
15 |
3.00 oz |
Simcoe (Leaf) [13.0%] - Dry Hop 7 days |
Hops |
16 |
Notes
Brewed on 5/21/2017.
Made a half gallon starter the day before. Started my brew day by heating water at 8AM. Mashed high at 158°F to add to the mouthfeel. Added 1.5 lbs of popped popcorn to the mash. Mash became like a brick and took forever to sparge, but I didn't rush it. Wort was nice and clean. Split the batch into 2 fermentors. Topped off with about 0.5 gallons of cold water to reach the 5 gallons in volume in each. Added 0.5 oz of locally harvested sea salt to 5 gallons. Pitched a little high at 76°F at about 2PM after all the cleaning was done.
5/22/2017 Fermentation was in full swing this morning at 8AM. Temp was 72°F. Moved the fermentors to a cooler spot in the basement. Checked again at 8PM and temp was still 72°F.
5/23/2017 Fermentation slowed quite a bit overnight. Krausen dropped out. At 7AM temp was 68°F. Dry hopped the primaries with Simcoe and Mosaic.
5/29/2017 Kegged into two cornys.This Recipe Has Not Been Rated