NE IPA #1 
All Grain Recipe
Submitted By: cknauer (Shared)
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| Brewer: Craig Knauer | |
| Batch Size: 5.50 gal | Style: Imperial IPA (14C) |
| Boil Size: 7.32 gal | Style Guide: BJCP 2008 |
| Color: 5.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 44.8 IBUs | Boil Time: 90 min |
| Est OG: 1.071 (17.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs 12.00 oz |
Red Wheat (2.3 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 12.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 5.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
| 3.00 oz |
Simcoe [13.6%] - Boil 0 min |
Hops |
8 |
| 2.00 oz |
Citra [13.0%] - Steep 20 min |
Hops |
9 |
| 1.00 oz |
Amarillo [11.9%] - Boil 0 min |
Hops |
10 |
| 1.00 oz |
Amarillo [11.9%] - Steep 20 min |
Hops |
11 |
| 1.00 oz |
Chinook [13.4%] - Boil 0 min |
Hops |
12 |
| 1.00 oz |
Chinook [13.4%] - Steep 20 min |
Hops |
13 |
| 1.00 oz |
Citra [13.0%] - Boil 0 min |
Hops |
14 |
| 1.0 pkgs |
A38 Juice (Imperial #) |
Yeast |
15 |
| 1 lbs |
Honey (1.0 SRM) |
Sugar |
16 |
| 1.00 oz |
Centennial [10.0%] - Dry Hop 8 days |
Hops |
17 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 8 days |
Hops |
18 |
| 0.50 oz |
Amarillo [9.2%] - Dry Hop 8 days |
Hops |
19 |
| 0.50 oz |
Simcoe [13.0%] - Dry Hop 8 days |
Hops |
20 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
21 |
| 0.50 oz |
Amarillo [9.2%] - Dry Hop 4 days |
Hops |
22 |
| 0.50 oz |
Simcoe [13.0%] - Dry Hop 4 days |
Hops |
23 |
Notes
Water treatment and mash process are two key components that truly separate New England IPAs from their brethren. Let’s look at a few tips provided by the three brewers:
Use a high ratio of chloride to sulfate in your water treatment.
Use a single-temperature infusion mash. The Alchemist and Odd13 recommend slightly elevated mash temperatures to promote body, but Weldwerks mashes on the low end to accommodate a lower-attenuating yeast strain, usually around 148–149° F (64–65° C).
Odd 13 recommends including high-protein grains like wheat and oats. Weldwerks includes over 20 percent flaked wheat and flaked oats in the grist for Juicy Bits.This Recipe Has Not Been Rated
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