092417 Juicy IPA 2.0 
All Grain Recipe
Submitted By: RVAHomebrew (Shared)
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| Brewer: chris | |
| Batch Size: 5.25 gal | Style: American IPA (21A) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: 10 gallon mash Cooler 8.5 gallon Kettle GFB |
| Bitterness: 45.0 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.9° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.012 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 gal |
Chesterfield Light |
Water |
1 |
| 10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 7.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1 lbs |
Rye, Flaked (2.0 SRM) |
Grain |
4 |
| 12.80 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
6 |
| 1 lbs 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
7 |
| 0.15 oz |
Citra [12.0%] - First Wort |
Hops |
8 |
| 0.15 oz |
El Dorado [15.0%] - First Wort |
Hops |
9 |
| 0.15 oz |
Mosaic [11.3%] - First Wort |
Hops |
10 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
12 |
| 0.20 oz |
Mosaic [12.5%] - Steep 40 min |
Hops |
13 |
| 0.20 oz |
El dorado [15.0%] - Steep 40 min |
Hops |
14 |
| 0.45 oz |
Mosaic [12.5%] - Steep 20 min |
Hops |
15 |
| 0.45 oz |
El dorado [15.0%] - Steep 20 min |
Hops |
16 |
| 0.20 oz |
Citra [12.5%] - Steep 40 min |
Hops |
17 |
| 0.60 oz |
Mosaic [12.5%] - Steep 0 min |
Hops |
18 |
| 0.60 oz |
El dorado [15.0%] - Steep 0 min |
Hops |
19 |
| 0.60 oz |
Citra [12.5%] - Steep 0 min |
Hops |
20 |
| 0.45 oz |
Citra [12.5%] - Steep 20 min |
Hops |
21 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
22 |
| 0.63 oz |
Citra [12.5%] - Dry Hop 8 days |
Hops |
23 |
| 0.63 oz |
Mosaic [12.5%] - Dry Hop 8 days |
Hops |
24 |
| 0.63 oz |
El dorado [15.0%] - Dry Hop 8 days |
Hops |
25 |
| 0.99 oz |
Citra [12.5%] - Dry Hop 4 days |
Hops |
26 |
| 0.99 oz |
El dorado [15.0%] - Dry Hop 4 days |
Hops |
27 |
| 0.99 oz |
Mosaic [12.5%] - Dry Hop 4 days |
Hops |
28 |
Notes
8 gallons with salts at 160-162F. Mash at 150-152F with 7 gallons for 60 minutes. Drain 2 gallons to kettle onto first wort hops.
Add 2 gallons of boiled for mash out 165-168F.
Drain on to first wort hops, add to kettle good rolling boil 6.8 gallons 1.058 sg pre boil
Boil for 60 minutes. Whirlpool for 40 minutes adding hops on schedule at start of whirlpool for 40 min, then 20, then 0.
Hydrate yeast 1 packet to 110 ml bottled water (two packages)
Chill. 1.067 sg OG
Drain through sieve into (2) 3 gallon fermentors to filter and aerate. There will be a fair amount or trub left in boil kettle. Estimate 0.75 gallons left in kettle.
Pitch the yeast and ferment in temp. controlled fridge at 67°F for 3 days with foil cap. Then add an airlock and allow the temperature to rise to 73°F over the next nine days.
Add first dry hops (8 days) on day 4 or when SG is around 1.020. Measure SG on day 7 as a check point, here 1.015 sg
On day 8 after start or fementation add second dry hop addition (4 days) Confirm SG at finish on day 11 and 12.
Cold crash for two days, move to C02 flushed keg, burst carbonate and package at 2.6 volumes of CO2.
Drink fresh.This Recipe Has Not Been Rated
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