Sippin' on Sunshine 3

Extract Recipe

Submitted By: jtgray10 (Shared)
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Brewer: JTG
Batch Size: 5.20 gal	Style: American IPA (21A)
Boil Size: 5.58 gal	Style Guide: BJCP 2015
Color: 5.1 SRM	Equipment: Pot ( 8 Gal) - Extract
Bitterness: 75.7 IBUs	Boil 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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