Jess - Resilience IPA - AG 5G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 6.75 galStyle Guide: BJCP 2015
Color: 10.9 SRMEquipment: Mash and Boil
Bitterness: 63.7 IBUsBoil 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 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.

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