Azacca Jarrylo Session IPA

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 8.2 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 64.5 IBUsBoil Time: 60 min
Est OG: 1.058 (14.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
26.25 g Phosphoric Acid 10% (Mash 60 min) Misc 1
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
0.50 oz Jarrylo [16.0%] - First Wort Hops 6
1 lbs Corn Sugar (Dextrose) [Boil for 10 min] (0.0 SRM) Sugar 7
5.00 oz Yeast Nutrient (Boil 5 min) Misc 8
2.00 oz Azacca [10.3%] - Steep 15 min Hops 9
1.50 oz Jarrylo [16.0%] - Steep 15 min Hops 10
1 pkgs DIPA Ale (Omega #OYL-052) Yeast 11
2.00 oz Azacca [10.3%] - Dry Hop 5 days Hops 12
2.00 oz Jarrylo [14.2%] - Dry Hop 5 days Hops 13

Notes

Converted this to an seision IPA right before brewing. Added corn surgar and more hops. Based on recipe from May-June 2016 BYO magazine page 46 with some modifications. Had to use the free hops for renewing AHA membership. Whirlpool for 15 mins prior to cooling and transfer. Dry hop in cornie with CO2 purge head and hop filter around dip tube. Transfer to keg under CO2 to reduce oxygen exposure.
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