rework ipa (severance package)

All Grain Recipe

Submitted By: avalnche (Shared)
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Brewer: Michael
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 14.50 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Mike's 15 gallon kettle
Bitterness: 66.5 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: rework profile
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 gal House IPA Water 1
6.97 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.23 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.72 g Chalk (Mash 60 min) Misc 4
1.27 g Calcium Chloride (Mash 60 min) Misc 5
0.73 g Salt (Mash 60 min) Misc 6
22 lbs 12.20 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
1 lbs 11.98 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
1 lbs 0.76 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9
16.50 ml HopShot [60.0%] (CO2 Extract) - Boil 60 min Hops 10
1 lbs 14.92 oz Corn Sugar (Dextrose) [Boil for 60 min] (0.0 SRM) Sugar 11
1.10 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 12
2.20 items Whirlfloc Tablet (Boil 15 min) Misc 13
2.20 tsp Yeast Nutrient (Boil 10 min) Misc 14
2.00 oz Centennial [10.0%] - Steep 0 min Hops 15
2.00 oz Citra [12.0%] - Steep 0 min Hops 16
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 0 min Hops 17
2.00 oz Simcoe [13.0%] - Steep 0 min Hops 18
1.0 pkgs Barbarian (Imperial #A04) Yeast 19
4.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 0 days Hops 20
3.00 oz Citra [12.0%] - Dry Hop 0 days Hops 21
2.00 oz Centennial [10.9%] - Dry Hop 0 days Hops 22
2.00 oz Simcoe [13.8%] - Dry Hop 0 days Hops 23

Notes

reworked this recipe from an imperial IPA. Brew went off without a hitch. Hit OG of 1.064. Added a bit of dme to supplement the corn sugar since I ran out. Tried this recipe to see if the hopshots work. Placed all other hop additions into the two spiders, wanted to use the hop rocket but I had no suitable leaf hops. recirculated through chiller to get down below 180F for hop stand, added an extra ounce of simcoe at this time. Volume was possibly 13 gallons into the spiedel…. aerated for a minute plus and pitched the barbarian yeast cold. Shit is hard to get out of the cans, may want to reserve a few pints of wort to help wash yeast out. Placed in chamber and created a profile for rework ipa. Going to keep it at 66F for 4 days and ramp to 70F for a couple, then back down to 66F. After 5 days gravity is at 1.010. Dry hopped with 3 oz. of simcoe 4 oz. of CTZ 2 oz. of centenial 2 oz. of cascade May want to cut back the crystal 40 or substitute a non- crystal malt. —————————————————————————————————————————————————————— 10/1/17 Re brewed this recipe, cut back the crystal 40 a little bit. Mashed in at 148, attempting to hit 150… pulled a half gallon and boiled, hit 152 when added back. Hit og of 1.064 changed up the whirlpool hop addition to 2oz of citra, simcoe, mosaic and centennial. ran through the hop rocket with 2 oz of homegrown centennial in it, and a sprinkle of rice hulls. Placed on floor between pump and chiller and had no problems with it. Pitched two cans of imperial barbarian, aerated for 1 min.+, saw activity with a few hours. Ran the same “rework IPA” profile in brewpi ————————————————————————————————————————————————————————————— 7/24/17 Always make notes in the notes app, lost all my info for the last brew session since the program crashed. OG 1.064 ————————————————————————————————————————————————————————————————— 2-4-18

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