Juicy bits NE IPA

All Grain Recipe

Submitted By: RonnyFox13 (Shared)
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Brewer: Aaron
Batch Size: 5.81 galStyle: American IPA (21A)
Boil Size: 7.95 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: 3 vessel brewery (100L mash/50L kettle
Bitterness: 47.1 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.50 gal NE IPA Water Water 1
2.70 g Calcium Chloride (Mash 0 min) Misc 2
2.70 g Calcium Chloride (Mash 60 min) Misc 3
2.18 g Epsom Salt (MgSO4) (Mash 0 min) Misc 4
2.18 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.51 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
1.51 g Gypsum (Calcium Sulfate) (Mash 0 min) Misc 7
11 lbs 7.42 oz Pale Malt (2 Row) US (2.0 SRM) Grain 8
1 lbs 2.34 oz Oats, Flaked (1.0 SRM) Grain 9
1 lbs 2.34 oz Wheat, Flaked (1.6 SRM) Grain 10
13.76 oz Cara-Pils/Dextrine (2.0 SRM) Grain 11
8.82 oz Rice Hulls (0.0 SRM) Adjunct 12
0.58 oz Citra [12.5%] - Steep 20 min Hops 13
0.58 oz El dorado [15.0%] - Steep 20 min Hops 14
0.58 oz Mosaic [12.5%] - Steep 20 min Hops 15
0.43 oz Citra [12.5%] - Steep 30 min Hops 16
0.43 oz El dorado [15.0%] - Steep 30 min Hops 17
0.43 oz Mosaic [12.5%] - Steep 30 min Hops 18
0.19 oz Citra [12.5%] - Steep 40 min Hops 19
0.19 oz El dorado [15.0%] - Steep 40 min Hops 20
0.19 oz Mosaic [12.5%] - Steep 40 min Hops 21
2.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 22
0.78 oz Citra [12.5%] - Dry Hop 8 days Hops 23
0.78 oz Mosaic [12.5%] - Dry Hop 8 days Hops 24
0.78 oz El dorado [15.0%] - Dry Hop 8 days Hops 25
1.23 oz Citra [12.5%] - Dry Hop 4 days Hops 26
1.34 oz El dorado [15.0%] - Dry Hop 4 days Hops 27
1.34 oz Mosaic [12.5%] - Dry Hop 4 days Hops 28

Taste Notes

Pre carbonation tastes like straight up orange juice. Incredible! Can't wait till it's carbed!!!

Notes

Missed target OG again by a mile. And again rectified the problem to achieve 1.066 with 1.5kg DME boiled up in 1.5L water, chilled and added to fermenter day 1 Super vigorous fermentation, first time ever for me. Yeast erupting out of the airlock and leaving itself 1cm deep on top of fermenter. Reached 1.020 day 4 and made first dry hop additions and the rest was as above. Cold crashed 13/08 racked to keg 36 hours later. Pre carb beer tasting like straight up orange juice! Wow TARGETS Brewhouse efficiency: 72% OG: 1.066 FG: 1.015 IBUs: 55 ABV: 6.7% WATER Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. DIRECTIONS Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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