NEIPA Again

All Grain Recipe

Submitted By: tprokop (Shared)
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Brewer: Todd and BK
Batch Size: 10.00 galStyle: American IPA (21A)
Boil Size: 12.02 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: 20 Gal Pot and 70 Qt Cooler - All Grain
Bitterness: 109.9 IBUsBoil Time: 30 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Oats, Flaked (1.0 SRM) Grain 2
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.25 oz Citra [12.0%] - First Wort Hops 5
0.25 oz El Dorado [15.0%] - First Wort Hops 6
0.25 oz Galaxy [14.0%] - First Wort Hops 7
0.25 oz Mosiac [12.5%] - First Wort Hops 8
1.00 oz Citra [12.0%] - Steep 20 min Hops 9
1.00 oz Citra [12.0%] - Steep 40 min Hops 10
1.00 oz Citra [12.0%] - Steep 30 min Hops 11
1.00 oz El Dorado [15.0%] - Steep 40 min Hops 12
1.00 oz El Dorado [15.0%] - Steep 20 min Hops 13
1.00 oz El Dorado [15.0%] - Steep 30 min Hops 14
1.00 oz Galaxy [14.0%] - Steep 30 min Hops 15
1.00 oz Galaxy [14.0%] - Steep 20 min Hops 16
1.00 oz Galaxy [14.0%] - Steep 40 min Hops 17
1.00 oz Mosiac [12.5%] - Steep 30 min Hops 18
1.00 oz Mosiac [12.5%] - Steep 40 min Hops 19
1.00 oz Mosiac [12.5%] - Steep 20 min Hops 20
2 pkgs London Ale III (Wyeast Labs #1318) Yeast 21
2.25 oz Citra [12.0%] - Dry Hop 5 days Hops 22
2.25 oz El Dorado [15.0%] - Dry Hop 5 days Hops 23
2.25 oz Galaxy [14.0%] - Dry Hop 5 days Hops 24
2.25 oz Mosiac [12.5%] - Dry Hop 5 days Hops 25
2.25 oz Citra [12.0%] - Dry Hop 4 days Hops 26
2.25 oz El Dorado [15.0%] - Dry Hop 4 days Hops 27
2.25 oz Galaxy [14.0%] - Dry Hop 4 days Hops 28
2.25 oz Mosiac [12.5%] - Dry Hop 4 days Hops 29

Notes

Use lactic to adjust mash pH to 5.2 Water profile 175 ppm Cl, 75 ppm SO4 40 minute whirlpool with hops at start, 10 in and 20 in. Should be 190F, 170F for 2nd and 3rd addition, run chiller if needed. Stop pump and allow to rest for 5 minutes post-chilling and prior to racking to carboy.

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