BrewBird NE IPA 
All Grain Recipe
Submitted By: birdie1984 (Shared)
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| Brewer: Ferment.Drink.Repeat | |
| Batch Size: 5.28 gal | Style: American IPA (21A) |
| Boil Size: 6.81 gal | Style Guide: BJCP 2015 |
| Color: 5.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 47.8 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Double Dry Hop |
| ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 2.26 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 1 lbs 3.40 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 14.82 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
3 |
| 0.35 oz |
Simcoe [13.0%] - Boil 60 min |
Hops |
4 |
| 0.53 oz |
Citra [12.0%] - Boil 60 min |
Hops |
5 |
| 1.59 oz |
Simcoe [13.0%] - Steep 15 min |
Hops |
6 |
| 1.0 pkgs |
Vermont IPA (Giga Yeast #GY054) |
Yeast |
7 |
| 3.17 oz |
Simcoe [13.0%] - Dry Hop 0 days |
Hops |
8 |
| 3.00 oz |
Citra [13.0%] - Dry Hop 0 days |
Hops |
9 |
Notes
BREWING LEVEL: INTERMEDIATE (All Grain + Dry Hop)
Water adjustments should only be made if base water profile and understanding of water chemistry is known.
Recommended Targeted Profile:
Calcium 75ppm
Magnesium 25ppm
Sodium 30ppm
Sulfate 100ppm
Chloride 150ppm
Bicarbonate <50ppm
Add First Wort Hops (1 oz each Citra and El Dorado) at beginning of run-off into Brew Kettle and leave in kettle while collecting wort to boil. As wort comes to a boil, REMOVE the FWH (otherwise will contribute more than desired level of bitterness throughout boil), set FWH aside and put back into kettle at the end of the boil along with the additional called for Whirlpool hops at 185F.
Recommend whirlpool at 185F. Cut heat, chill to 185F, add Knockout hops and steep for 20-30 minutes, then chill and ferment.
Ferment in Primary at 68-72F for 10 days or until all noticeable airlock activity has stopped. When Primary Fermentation complete, add first half DH into Primary Fermentor for 4 days (1 oz each Citra, El Dorado, and Amarillo) to complete Diacetyl Rest. After 14 days total, gently rack into Secondary Fermenter (leaving dry hop trub behind) on top of second half of DH (1 oz each Citra, El Dorado, Amarillo) for 4-5 more days at 65-67F. After Secondary conditioning complete, bottle or keg - if using Priming Sugar, store at room temperature for 14 days to allow for proper carbonation, then enjoy your beer!
Dry Yeast Substitute - Safale S-04This Recipe Has Not Been Rated
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