New England IPA Partigyle (52)
All Grain Recipe
Submitted By: motman (Shared)
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Batch Size: 6.60 gal | Style: Speciality IPA : New England IPA (21B) |
Boil Size: 7.41 gal | Style Guide: |
Color: 5.4 SRM | Equipment: RoboBrew |
Bitterness: 45.6 IBUs | Boil Time: 60 min |
Est OG: 1.066 (16.0° P) | Mash Profile: BIAB, Light Body |
Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
ABV: 6.8% | Taste Rating: 42.0 |
Ingredients
Amount |
Name |
Type |
# |
9.37 gal |
English Pale Ale / Bitter |
Water |
1 |
6.28 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
5.75 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
5.11 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
0.98 g |
Salt (Mash 60 min) |
Misc |
5 |
11 lbs 9.38 oz |
Gladfield Ale Malt (3.0 SRM) |
Grain |
6 |
2 lbs 0.36 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
1 lbs 4.31 oz |
Oats, Flaked (1.0 SRM) |
Grain |
8 |
7.25 oz |
Acid Malt (3.0 SRM) |
Grain |
9 |
1.32 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
1.04 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
11 |
2.88 oz |
Cascade [5.5%] - Steep 30 min |
Hops |
12 |
1.44 oz |
Centennial [10.0%] - Steep 30 min |
Hops |
13 |
1.08 oz |
Chinook [13.0%] - Steep 20 min |
Hops |
14 |
0.53 oz |
Pride of Ringwood [9.0%] - Steep 30 min |
Hops |
15 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
16 |
1.04 oz |
Simcoe [13.0%] - Dry Hop 4 days |
Hops |
17 |
2.94 oz |
Amarillo [9.2%] - Dry Hop 0 days |
Hops |
18 |
Taste Notes
Smells juicy as F! grapefruit, not too much stone fruit. quite bitter, probably not to style but absolutely delicious. Next time I may go for some wheat malt, as the head retention wasn't great. would be worth shooting for less bitterness too, probably by dropping the temp to 85 pre hopping and then chilling into the fermenter.Notes
We cube hopped instead of whirlpool for both beers. I fermented the IPA, getting 19 litres exactly in the keg (I assume, a mangrove jacks keg full). I cooled in cube for about 18 hours and then put in fermenter and aerated whilst cooling hte last few degrees. The starter went well, as did the fermentation.This Recipe Has Not Been Rated