CRAHNKWORX NE IPA GO CELTICS

All Grain Recipe

Submitted By: hukdizzle (Shared)
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Brewer: hukdizzle
Batch Size: 5.50 gal	Style: White IPA (21B)
Boil Size: 7.75 gal	Style Guide: BJCP 2015
Color: 4.0 SRM	Equipment: CrunkWorx PNW
Bitterness: 39.5 IBUs	Boil Time: 90 min
Est OG: 1.064 (15.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7 lbs	Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)	Grain	1
3 lbs	Oats, Flaked (Briess) (1.4 SRM)	Grain	2
3 lbs	Wheat - White Malt (Briess) (2.3 SRM)	Grain	3
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	4
2.00 oz	Citra [12.6%] - Boil 15 min	Hops	5
2.20 g	Yeast Nutrient (Boil 15 min)	Misc	6
2.00 oz	Citra [12.6%] - Steep 15 min	Hops	7
2.00 oz	El Dorado [13.4%] - Steep 15 min	Hops	8
2.00 oz	Mosaic (HBC 369) [11.2%] - Steep 15 min	Hops	9
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	10
1.00 oz	Citra [12.6%] - Dry Hop 12 days	Hops	11
1.00 oz	El Dorado [13.4%] - Dry Hop 12 days	Hops	12
1.00 oz	Mosaic (HBC 369) [11.2%] - Dry Hop 12 days	Hops	13
2.00 oz	Citra [12.6%] - Dry Hop 3 days	Hops	14
2.00 oz	El Dorado [13.4%] - Dry Hop 3 days	Hops	15
2.00 oz	Mosaic (HBC 369) [11.2%] - Dry Hop 3 days	Hops	16

Notes

Chill wort to 140'F before adding whirlpool hops and hold at this temp for 15 minutes. Pitch around 1 million cells/degree plato/ml or around 330 billion cells for a 5.5 gallon batch at 1.064 gravity. Ferment at 67'F with 1318 Wyeast ramping to 70'F to ensure diacetyl rest and cleanup. Dry hop two days into active fermentation and with 3 days left and the second dry hop. Cold crash at 13 days for 24 hours and keg immediately with as much caution for oxygen ingress as possible. Look for around 150ppm chloride to 50ppm sulfate for the water profile and get the calcium up over 50ppm but try to keep it below 120ppm to help with the turbidity of the beer.

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