Jew Brew DIPA Batch #2

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 10.00 gal	Style: Imperial IPA (14C)
Boil Size: 12.57 gal	Style Guide: BJCP 2008
Color: 4.2 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 112.5 IBUs	Boil Time: 60 min
Est OG: 1.073 (17.7° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.2° P)	Fermentation: Ale, Two Stage
ABV: 8.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
22 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Acid Malt (3.0 SRM)	Grain	2
3.00 oz	Columbus (Tomahawk) [16.7%] - Boil 60 min	Hops	3
2.00 oz	Amarillo Gold [8.5%] - Boil 5 min	Hops	4
2.00 oz	Belma [10.4%] - Boil 5 min	Hops	5
2.00 oz	Citra [12.0%] - Boil 5 min	Hops	6
2.00 oz	Simcoe [13.0%] - Boil 5 min	Hops	7
2.00 oz	Amarillo Gold [8.5%] - Boil 0 min	Hops	8
2.00 oz	Belma [10.4%] - Boil 0 min	Hops	9
2.00 oz	Simcoe [13.0%] - Boil 0 min	Hops	10
2.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	11
2 lbs 8.00 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	12
2.00 oz	Belma [10.4%] - Dry Hop 0 days	Hops	13
2.00 oz	Simcoe [13.0%] - Dry Hop 0 days	Hops	14

Notes

7/4-brewed and ended up good. 7/13-forgot to add dextrose but kegged anyway adding in the keg. 1.014 now. Not sure what to do at this point. 8/1- kegged and siping now. A-amber with huge white fluffy head S-ruy red grapefruit, tangerine, peaches. hoppy. some sweetness T-sweet tangerine, nose the same. must rebrew, different higher attenuationg yeast. --------------------------------------------------------------------------------------------------- lowered mash temp from 150 to 148 increased corn sugar to 10% from 7.1% instead of random bittering hops, just used Columbus In place of Mosaic used Galaxy or Belma Scaledrecipe to 10 gallon

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