2 - Mango Juicy - NEIPA
All Grain Recipe
Submitted By: FelipeSGuapo (Shared)
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Brewer: Felipe Guapo | |
Batch Size: 11.62 gal | Style: New England IPA (21B) |
Boil Size: 13.41 gal | Style Guide: BJCP 2015 |
Color: 4.9 SRM | Equipment: RIMS (NEIPA) |
Bitterness: 36.8 IBUs | Boil Time: 60 min |
Est OG: 1.062 (15.1° P) | Mash Profile: Guapo's Mostura (Médio Corpo) |
Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
ABV: 6.9% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
15.92 gal |
Joao Pessoa - Cl:SO4 = 2:1 |
Water |
1 |
13 lbs 3.64 oz |
(pt) CHÂTEAU PALE ALE (4.3 SRM) |
Grain |
2 |
4 lbs 6.55 oz |
(pt) CHÂTEAU WHEAT BLANC (TRIGO) (2.3 SRM) |
Grain |
3 |
3 lbs 4.91 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
16.00 g |
Cloreto de Cálcio (CaCl2) (Mash 60 min) |
Misc |
5 |
6.00 g |
Sulfato de Magnésio (MgSO4) (Mash 60 min) |
Misc |
6 |
1.50 g |
Sulfato de Cálcio (CaSO4) (Mash 60 min) |
Misc |
7 |
0.65 g |
Cloreto de Sódio (NaCl) (Mash 60 min) |
Misc |
8 |
1 lbs 1.64 oz |
Cane (Beet) Sugar [Boil for 10 min] [Boil] (0.0 SRM) |
Sugar |
9 |
7.05 oz |
El Dorado [14.7%] - Steep 15 min |
Hops |
10 |
1.0 pkgs |
Vermont Ale (Yeast Bay #-) |
Yeast |
11 |
7.05 oz |
Citra [12.0%] - Dry Hop 7 days |
Hops |
12 |
7.05 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
13 |
7.05 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 4 days |
Hops |
14 |
Notes
OG: 16 Brix - 1.064
01º Dia: 13 Brix - 1.044
02º Dia: 12 Brix - 1.038
03º Dia: 11 Brix - 1.031
04º Dia: 10 Brix - 1.023
05º Dia: 09 Brix - 1.018
06º Dia: 08 Brix - 1.011This Recipe Has Not Been Rated