Scandinavian Hipster IPA - Recipe

Scandinavian Hipster IPA (2 ratings)

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 12.00 gal	Style: Specialty Beer (23A)
Boil Size: 13.00 gal	Style Guide: BJCP 2008
Color: 9.2 SRM	Equipment: My Equipment
Bitterness: 66.9 IBUs	Boil Time: 90 min
Est OG: 1.045 (11.1° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 4.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20.00 gal	East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro)	Water	1
4.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 g	Chalk (Mash 60 min)	Misc	3
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
20 lbs	Pale Male (Rahr 2 Row) US (2.0 SRM)	Grain	5
5 lbs	Pale Malt (2 Row) UK (3.0 SRM)	Grain	6
1 lbs 8.00 oz	Carafoam (2.0 SRM)	Grain	7
1 lbs	Acidulated Malt (3.0 SRM)	Grain	8
12.00 oz	Caramel/Crystal Malt - 55L (55.0 SRM)	Grain	9
12.00 oz	Caramel/Crystal Malt - 75L (75.0 SRM)	Grain	10
8.00 oz	Honey Malt (25.0 SRM)	Grain	11
1.50 oz	Simcoe [13.0%] - Boil 75 min	Hops	12
2.50 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	13
1.00 oz	Amarillo [8.5%] - Boil 30 min	Hops	14
0.80 oz	Simcoe [13.0%] - Boil 30 min	Hops	15
2.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.00 oz	Amarillo [8.4%] - Boil 10 min	Hops	17
1.00 oz	Citra [12.0%] - Boil 10 min	Hops	18
4.40 g	Servomyces (Boil 10 min)	Misc	19
2.00 oz	Citra [12.0%] - Boil 0 min	Hops	20
2.00 oz	Galaxy [14.0%] - Boil 0 min	Hops	21
2.00 oz	Mosaic HBC 369 [13.0%] - Boil 0 min	Hops	22
2.00 oz	Nelson Sauvin [12.0%] - Boil 0 min	Hops	23
2.00 oz	Simcoe [13.0%] - Boil 0 min	Hops	24
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	25
1.00 oz	Citra [12.0%] - Dry Hop 14 days	Hops	26
1.00 oz	Galaxy [14.0%] - Dry Hop 14 days	Hops	27
1.00 oz	Mosaic HBC 369 [13.0%] - Dry Hop 14 days	Hops	28
1.00 oz	Nelson Sauvin [12.0%] - Dry Hop 14 days	Hops	29
1.00 oz	Simcoe [13.0%] - Dry Hop 14 days	Hops	30
1.00 oz	5256 [17.0%] - Dry Hop 7 days	Hops	31
1.00 oz	Galaxy [14.0%] - Dry Hop 7 days	Hops	32
1.00 oz	Mosaic HBC 369 [13.0%] - Dry Hop 7 days	Hops	33
1.00 oz	Nelson Sauvin [12.0%] - Dry Hop 7 days	Hops	34
1.00 oz	Simcoe [13.0%] - Dry Hop 7 days	Hops	35

Taste Notes

Pineapple Mango Grenade

Notes

A copycat Hipster riff on Kelsey Mcnair's excellent session bitter recipe. Only new-school Hype Hops used. We use Simcoe for bittering because that hop is now passe for us Scandinavian Hipsters. Moustache mandatory, fixie optional. Malt bill in percentages: 65% Rahr 2-row, 20% Crisp Maris Otter, 2.5% Crisp C55, 2.5% Crisp C75, 5% Weyermann Carafoam, 2% Honey Malt, 3% Weyermann Acidulated. Single infusion mash at 157F. Whirlfloc at 30 minutes, Servomyces at 10 minutes, 5.5g Gypsum in the mash, 2.5g Gypsum in the boil, 0 minute hop addition split evenly between flame out kettle addition and hop back. 2 stage dry hop split evenly at 7 and 14 days. Fermentation schedule: 7 Days at 65F, 1st dry hop at 7 days, Raise to 68F. 2nd Dry hop at 14 days. Beer is done in 21 days. Targets OG 1.044, FG 1.014 4% ABV, 60 IBU. To achieve maximum effect package the beer in 12oz cans and warm age it on a trip across the atlantic, preferably through the panama canal to its destination in the most trendy neighborhood you can find on the West Coast.