Jess - Resilience IPA - AG 5G 
All Grain Recipe
Submitted By: BaderBeer (Shared)
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| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 6.75 gal | Style Guide: BJCP 2015 |
| Color: 10.9 SRM | Equipment: Mash and Boil |
| Bitterness: 63.7 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 3.00 g |
Gypsum (Calcium Sulfate) - Sparge (Mash 0 min) |
Misc |
2 |
| 3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 2.50 ml |
Lactic Acid - Sparge (Mash 0 min) |
Misc |
4 |
| 0.50 tsp |
Brewtan-B (Mash 60 min) |
Misc |
5 |
| 13 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
6 |
| 1 lbs 6.00 oz |
Crystal 60, 2-Row, (Great Western) (60.0 SRM) |
Grain |
7 |
| 1.00 oz |
YCH 2016 Cascade [5.0%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
YCH 2016 Centennial [7.0%] - Boil 60 min |
Hops |
9 |
| 8.00 oz |
DME Pilsen Light (Briess) [Boil for 18 min] (2.0 SRM) |
Dry Extract |
10 |
| 0.50 tsp |
Irish Moss (Boil 15 min) |
Misc |
11 |
| 1.00 oz |
YCH 2016 Cascade [5.0%] - Boil 15 min |
Hops |
12 |
| 1.00 oz |
YCH 2016 Centennial [7.0%] - Boil 15 min |
Hops |
13 |
| 0.50 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
14 |
| 1.00 oz |
YCH 2016 Cascade [5.0%] - Steep 10 min |
Hops |
15 |
| 1.00 oz |
YCH 2016 Centennial [7.0%] - Steep 10 min |
Hops |
16 |
| 2.0 pkgs |
Flagship (Imperial Organic #A07) |
Yeast |
17 |
| 1.00 oz |
YCH 2016 Centennial [7.0%] - Dry Hop 3 days |
Hops |
18 |
| 1.00 oz |
YCH 2017 Cryo Cascade [12.8%] - Dry Hop 3 days |
Hops |
19 |
Notes
All hops adjusted for AA% due to age, Original AA of Centennial was 9.3%, Cascade was 6.3%....... Mashed for 60 minutes at 150-152f while continuously recirculating. Mash PH of 5.3. Sparged with 3 gallons 175f water that had been treated to 4.8ph. Preboil gravity 1.055, PH 5.2. Added 8oz DME with 18 minutes left in boil to compensate for gravity. Added whirlpool hops at 180f, and whirlpooled for 10 minutes, by end of whirlpool temp had fallen to 170f. Chilled to 62f and transfered to Genesis fermenter. Gravity 1.065, PH 5.1. Oxygenated for 1.5 minutes with 1 LpM pure O2, then pitched 2 packaged Flagship yeast dated 11/1/18, estimated pitch rate of 1M cells / mL / °P. Fermented at 64f for 3 days, then raised 1 degree per day to 68f. Dryhops added on day 7 of fementation. Left dryhops in primary for 3 days, then cold crashed, fined, and kegged. Force carbonated to 2.5 volumes. This Recipe Has Not Been Rated
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