JP's Swig of Sunbeams

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-06-17
Batch Size: 5.00 galStyle: Imperial IPA (14C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 7.3 SRMEquipment: JP's Pot and Cooler
Bitterness: 113.7 IBUsBoil Time: 90 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.73 gal Ashburn, VA Water 1
7.20 ml Lactic Acid (Mash 60 min) Misc 2
6.00 ml Lactic Acid (Mash 60 min) Misc 3
3.90 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.30 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.00 g Calcium Chloride (Mash 60 min) Misc 6
1.00 Campden Tablet (metabisulfite) (Mash 80 min) Misc 7
9 lbs 8.00 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 8
3 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 9
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 10
8.00 oz Carapils (Briess) (1.5 SRM) Grain 11
4.00 oz Crystal, Medium (Simpsons) (90.6 SRM) Grain 12
1.00 oz Columbus (Tomahawk) [14.5%] - Boil 60 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
1.00 oz Citra [13.2%] - Boil 15 min Hops 15
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 16
4.00 oz Citra [13.2%] - Steep 10 min Hops 17
1 lbs Corn Sugar (Dextrose) [Boil for 10 min] [Primary] (0.0 SRM) Sugar 18
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 19
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 20
2.00 oz Citra [13.2%] - Dry Hop 7 days Hops 21

Taste Notes

Whisk yourself off to a tropical island with a glowing pint of this delicious IPA. Dazzling aromas of mango, pineapple, papaya and grapefruit dominate the nose of this beer, showcased by its everlasting luminous white foam head. The light orange glimmer of the substantial malt bill shines through with subtle notes of fresh bread and warm biscuits, with just enough sweet malt radiance to perfectly balance the vivid hop flavor and slowly fading bitterness. Kick back, bask in the sun to enjoy this radiantly exquisite ale.

Notes

O.G: 1.074 READY: 6 WEEKS Suggested fermentation schedule: -- 1–2-week-primary;-1-2-weeks-secondary;2-weeks-bottle-conditioning Chill the wort to 170 before adding the hop stand

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