Wicked Pissah NEIPA

All Grain Recipe

Submitted By: grumpygills (Shared)
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Brewer: Mike O'Neill
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 2.30 galStyle Guide: BJCP 2015
Color: 5.4 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 34.6 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 2.63 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.49 oz Munich Malt - 10L (10.0 SRM) Grain 2
12.25 oz Oats, Flaked (1.0 SRM) Grain 3
1.02 oz Horizon [12.0%] - Boil 60 min Hops 4
1.10 Whirlfloc Tablet (Boil 15 min) Misc 5
0.50 oz Citra [12.0%] - Steep 20 min Hops 6
0.50 oz Citra [12.0%] - Boil 0 min Hops 7
0.50 oz Hallertau Blanc [10.5%] - Boil 0 min Hops 8
0.50 oz Hallertau Blanc [10.5%] - Steep 20 min Hops 9
0.50 oz Mandarina Bavaria [8.5%] - Boil 0 min Hops 10
0.50 oz Mandarina Bavaria [8.5%] - Steep 20 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
1.00 oz Mandarina Bavaria [8.5%] - Dry Hop 4 days Hops 13
1.00 oz Mandarina Bavaria [8.5%] - Dry Hop 4 days Hops 14
0.50 oz Citra [12.0%] - Dry Hop 4 days Hops 15
0.50 oz Citra [12.0%] - Dry Hop 4 days Hops 16
0.50 oz Hallertau Blanc [10.5%] - Dry Hop 4 days Hops 17
0.50 oz Hallertau Blanc [10.5%] - Dry Hop 4 days Hops 18
0.50 oz Hallertau Blanc [10.5%] - Dry Hop 4 days Hops 19

Notes

Mash- Heat 4 gallons of water for the strike water to 165° in order to have the water come down to 150° for the mash temp Mash for 60 min Sparge Water -while mashing start heating 4 gallons of water for the sparge water to 170° sparge until 6.5 gallons is collected Hops Addition- at flame out steep .5 oz of citra, .5oz Mandarina, and .5oz of Hallertau hops for 15-20 min Cool the wort to 180° stop colling at this point and add .5oz Mandarina Hops, .5oz Citra, and .5oz Hallertau hops allow to steep for 10-15 min Yeast- Cool the wort to 72° and add the Yeast, and aereate the wort Dry Hop during the primary fermintation add 1oz Mandarina hops, .5oz Citra, and .5oz Hallertau Hops for four days Dry Hop second stage Transfer to the secondary fermentor add 1oz Mandarina Hops, .5oz Citra, and .5 Hallertau Hops for another four days

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