New England IPA v. 2.0 (#193) 
All Grain Recipe
Submitted By: mjg1976 (Shared)
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| Brewer: Mike | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 7.81 gal | Style Guide: BJCP 2015 |
| Color: 4.8 SRM | Equipment: 15 gal Blichmann Boilermaker and Igloo Cooler |
| Bitterness: 49.7 IBUs | Boil Time: 75 min |
| Est OG: 1.063 (15.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.017 SG (4.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.55 gal |
Summer - Tap |
Water |
1 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 7 lbs 4.00 oz |
Swaen PIlsner (1.8 SRM) |
Grain |
5 |
| 5 lbs |
Simpson's Maris Otter (3.0 SRM) |
Grain |
6 |
| 8.00 oz |
Wheat Malt (Avangard) (2.0 SRM) |
Grain |
7 |
| 6.08 oz |
Caramel Malt - 10L (Briess) (10.0 SRM) |
Grain |
8 |
| 6.08 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
9 |
| 3.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
10 |
| 0.33 oz |
Apollo [17.0%] - Boil 60 min |
Hops |
11 |
| 0.50 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
12 |
| 1.00 oz |
Citra [12.0%] - Boil 10 min |
Hops |
13 |
| 1.00 oz |
Simcoe [13.0%] - Boil 10 min |
Hops |
14 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
15 |
| 1.00 oz |
Citra [12.0%] - Steep 5 min |
Hops |
16 |
| 1.00 oz |
Galaxy [14.0%] - Steep 5 min |
Hops |
17 |
| 1.00 oz |
Simcoe [13.0%] - Steep 5 min |
Hops |
18 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
19 |
| 6.00 oz |
Citra-Mosaic-Simcoe (1:1:1) [12.0%] - Dry Hop 5 days |
Hops |
20 |
Notes
1.5L starter needed for target pitch rate of 1M cells/mL/*Plato. Spun for 24hrs and crashed overnight.
Heated treated strike water and doughed in at 165F. Mash = 154F
T30 = 152F, pH = 5.42
T45 = 152F.
45min mash. Added 3mL of lactic acid to sparge water, never exceeded 171F.
Ran off and collected 7.8gal at 1.050. Kettle pH = 5.41
Added 1mL more of lactic acid to bring pH down to 5.29
(theoretical lactate conc = 340ppm, reported flavor threshold = 400ppm minimum)
Final runnings = 1.025, pH = 5.44
Bagged bittering hops. Added 10min hops with 5min left in boil.
Added whirlpool hops at flameout and recirculated for 5min before beginning cooling.
Chilled to 61F. Ran off and collected about 5gal of 1.063 wort. 60sec of O2, pitched decanted starter at 64F.
Rise to 66F over 24hrs and hold there through bulk of fermentation.
Appeared to be mostly done by day 4. Bumped temp up to 72F and added 2oz Simcoe and 1oz Citra.
Added 2oz Citra and 1oz Mosaic on Day 7This Recipe Has Not Been Rated
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