6300 IPA 
All Grain Recipe
Submitted By: nahthan (Shared)
Members can download and share recipes
| Brewer: Nathan Smith | |
| Batch Size: 11.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 13.00 gal | Style Guide: BJCP 2008 |
| Color: 6.1 SRM | Equipment: My Equipment |
| Bitterness: 141.4 IBUs | Boil Time: 90 min |
| Est OG: 1.074 (17.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 8.1% | Taste Rating: 41.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.00 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 1.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 24 lbs |
Pale Male (Rahr 2 Row) US (2.0 SRM) |
Grain |
4 |
| 4 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 4 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
| 1 lbs 8.00 oz |
Carafoam (2.0 SRM) |
Grain |
7 |
| 1 lbs |
Caramel/Crystal Malt - 15L (15.0 SRM) |
Grain |
8 |
| 3.00 oz |
Belma 2-399-303 [13.0%] - Mash Hop |
Hops |
9 |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
10 |
| 1.70 oz |
Apollo [17.0%] - Boil 85 min |
Hops |
11 |
| 2.00 oz |
5256 [17.0%] - Boil 30 min |
Hops |
12 |
| 7.00 g |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 1.00 oz |
1210 [6.4%] - Boil 15 min |
Hops |
14 |
| 1.00 oz |
6300 [14.6%] - Boil 15 min |
Hops |
15 |
| 3.00 oz |
1210 [6.4%] - Boil 10 min |
Hops |
16 |
| 2.00 items |
Servomyces (Boil 10 min) |
Misc |
17 |
| 3.00 oz |
6300 [14.6%] - Boil 5 min |
Hops |
18 |
| 2.00 oz |
5256 [17.0%] - Boil 1 min |
Hops |
19 |
| 1.00 oz |
1210 [6.4%] - Boil 1 min |
Hops |
20 |
| 3.00 oz |
6300 [14.6%] - Boil 0 min |
Hops |
21 |
| 2.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
22 |
| 1.70 oz |
6300 [14.6%] - Dry Hop 14 days |
Hops |
23 |
| 1.60 oz |
5256 [17.0%] - Dry Hop 14 days |
Hops |
24 |
| 1.60 oz |
Mosaic HBC 369 [13.0%] - Dry Hop 14 days |
Hops |
25 |
| 1.70 oz |
6300 [14.6%] - Dry Hop 7 days |
Hops |
26 |
| 1.60 oz |
5256 [17.0%] - Dry Hop 7 days |
Hops |
27 |
| 1.60 oz |
Mosaic HBC 369 [13.0%] - Dry Hop 7 days |
Hops |
28 |
Notes
Brewed 4/7/2013.
2oz. Belma in the mash
1 hour mash. dough-in at 150F.
whirlfloc at 15 minutes
yeast nutrient at 10 minutes
5 minute "whirlpool" at the end of the boil. 0 min hops added, flame cut.
Stirred wort and let it settle.
Hop back loaded with 3oz. 6300
5 grams of calcium chloride, 2 grams of chalk, 1 gram of gypsum added to the mash. Yields approximately 50-60ppm Ca
Fermentation procedure:
Wort collected in 2 carboys
pitched at 62F,
1st carboy: 2 vials of 001 on a 1.035 stir plate for 12 hours,
001 top cropped a few spoonfuls of very active yeast from Mosaic Monster pitched 2 days earlier.
2nd carboy: 2 vials of WLP007 on a 1.035 stir plate for 12 hours,
Served as Southern California Homebrew Fest 2013 as "Dragon Semen 6300 IPA"
BoS at San Mateo County Fair 2013: http://www.beercomps.org/smcf/ (41 points)This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor