New England IPA Partigyle (52)

All Grain Recipe

Submitted By: motman (Shared)
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Batch Size: 6.60 galStyle: Speciality IPA : New England IPA (21B)
Boil Size: 7.41 galStyle Guide:
Color: 5.4 SRMEquipment: RoboBrew
Bitterness: 45.6 IBUsBoil 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.

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