Juicy Squirrel NEIPA 
All Grain Recipe
Submitted By: Skwerlwerkz (Shared)
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| Brewer: Kelly Casteel | |
| Batch Size: 5.00 gal | Style: American IPA (21A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 64.0 IBUs | Boil Time: 90 min |
| Est OG: 1.076 (18.3° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.021 SG (5.4° P) | Fermentation: Ale, Single Stage |
| ABV: 7.3% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 5 lbs |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
2 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
5 |
| 1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
6 |
| 0.50 oz |
Galaxy [14.0%] - First Wort |
Hops |
7 |
| 5.21 oz |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
8 |
| 0.31 oz |
Citra [12.0%] - Steep 40 min |
Hops |
9 |
| 0.31 oz |
El Dorado [15.0%] - Steep 40 min |
Hops |
10 |
| 0.31 oz |
Mosaic (HBC 369) [12.2%] - Steep 40 min |
Hops |
11 |
| 0.61 oz |
Citra [12.0%] - Steep 30 min |
Hops |
12 |
| 0.61 oz |
El Dorado [15.0%] - Steep 30 min |
Hops |
13 |
| 0.61 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
14 |
| 1.00 oz |
Citra [12.0%] - Steep 0 min |
Hops |
15 |
| 1.00 oz |
El Dorado [15.0%] - Steep 0 min |
Hops |
16 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 0 min |
Hops |
17 |
| 2.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
18 |
| 0.50 oz |
Citra [12.0%] - Dry Hop 9 days |
Hops |
19 |
| 0.50 oz |
El Dorado [15.0%] - Dry Hop 9 days |
Hops |
20 |
| 0.50 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 9 days |
Hops |
21 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 6 days |
Hops |
22 |
| 1.00 oz |
El Dorado [15.0%] - Dry Hop 6 days |
Hops |
23 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 6 days |
Hops |
24 |
| 0.50 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
25 |
| 0.50 oz |
El Dorado [15.0%] - Dry Hop 3 days |
Hops |
26 |
| 0.50 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 3 days |
Hops |
27 |
Taste Notes
Classic NEIPANotes
MASH:
Use a grist ratio of 1.5 quarts per pound.
Heat strike water to 169 F
Mash at 149 for 60 minutes, stirring every 15 minutes.
Mash out and recirculate the mash, sparge and collect 6.25 gallons of wort.
The Boil:
Add the Galaxy as a FWH
Boil for 60 minutes
Add 1 tsp of yeast nutrient with 15 minutes left.
Add chiller with 15 minutes left to sanitize
Add corn sugar with 15 minutes left.
Hop stand/ Whirlpool:
Add the first 1oz hop charge at flameout
Start cooling down the wort and and recirculating with the pump. Add the second 1oz hop charge at 180 F. Let stand 15 minutes.
Cool to 140 F then add the third and final 1 oz hop charge and let stand for 10 minutes.
Cool to 68 F and pitch Yeast.
Fermentation and Dry Hopping:
Set fermentation chamber to 67 F
Add the first Dry Hops at 3 days.
Add the second Dry Hop addition at 6 days.
Add the third addition at 9 days.
Ramp up to 73 F on the 6th day. Increasing 2 degrees every 12 hours.
Check for FG on day 14.
Cold crash to 35 F for two days then package.This Recipe Has Not Been Rated
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