Sippin' on Sunshine 3

Extract Recipe

Submitted By: jtgray10 (Shared)
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Brewer: JTG
Batch Size: 5.20 galStyle: American IPA (21A)
Boil Size: 5.58 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: Pot ( 8 Gal) - Extract
Bitterness: 75.7 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.60 gal NE IPA #2 Water 1
7.40 g Calcium Chloride (Mash 60 min) Misc 2
4.45 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.66 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.05 g Baking Soda (Mash 60 min) Misc 5
0.03 g Salt (Mash 60 min) Misc 6
8.00 oz Cara-Pils/Dextrine [Steep] (2.0 SRM) Grain 7
8.00 oz Oats, Flaked [Steep] (1.0 SRM) Grain 8
4.99 oz Wheat, Flaked [Steep] (1.6 SRM) Grain 9
0.40 oz Simcoe [13.0%] - First Wort Hops 10
0.16 oz Cascade [5.5%] - First Wort Hops 11
0.05 oz El Dorado [13.4%] - First Wort Hops 12
2 lbs DME Golden Light (Briess) [Boil] (4.0 SRM) Dry Extract 13
3 lbs 2.40 oz LME Golden Light (Briess) [Boil for 30 min] [Boil] (4.0 SRM) Extract 14
3 lbs 2.40 oz LME Goldpils Vienna (Briess) [Boil for 10 min] [Boil] (3.0 SRM) Extract 15
1 lbs Corn Sugar (Dextrose) [Boil for 5 min] [Boil] (0.0 SRM) Sugar 16
0.20 oz Citra [12.6%] - Steep 40 min Hops 17
0.20 oz El Dorado [13.4%] - Steep 40 min Hops 18
0.20 oz Mosaic (HBC 369) [11.2%] - Steep 40 min Hops 19
0.45 oz Citra [12.6%] - Steep 30 min Hops 20
0.45 oz El Dorado [13.4%] - Steep 30 min Hops 21
0.45 oz Mosaic (HBC 369) [11.2%] - Steep 30 min Hops 22
0.70 oz Citra [12.6%] - Steep 20 min Hops 23
0.70 oz El Dorado [13.4%] - Steep 20 min Hops 24
0.70 oz Mosaic (HBC 369) [11.2%] - Steep 20 min Hops 25
1.0 pkgs London Ale III (from harvest) (Wyeast Labs #1318) Yeast 26
1.00 oz Citra [12.6%] - Dry Hop 8 days Hops 27
1.00 oz El Dorado [13.4%] - Dry Hop 8 days Hops 28
1.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 8 days Hops 29
1.00 oz Citra [12.6%] - Dry Hop 4 days Hops 30
1.00 oz El Dorado [13.4%] - Dry Hop 4 days Hops 31
1.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 4 days Hops 32

Notes

Steep at 170 for 30 min. in 2.5 g. Add to kettle for a total 4.5 g. Bring to a boil, Add hopps and LME/DME sugar Boil for 60 minutes. Add 40 min steep hops, stir and bring down to 180 deg (10 min). Add 30 min hops. Stir and bring down to 160 deg (10 min). Add 20 min hops stir and bring down to 140 deg. Rest (20 min) Add Makeup water to reach 5.2 gallons, cool to 67 deg. F 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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