Todd's Hazy Gaze

All Grain Recipe

Submitted By: mrobertshaw (Shared)
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Brewer: Matt Robertshaw
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 8.42 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: All Grain - Large 10 Gal/38 l - Cooler
Bitterness: 53.7 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.87 gal Distilled Water Water 1
6.14 g Calcium Chloride (Mash 60 min) Misc 2
2.68 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
10 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 5
1 lbs 4.00 oz Wheat, Flaked (1.6 SRM) Grain 6
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
6.95 g Calcium Chloride (Sparge 60 min) Misc 8
3.04 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
0.65 oz Citra [13.1%] - First Wort Hops 10
12.00 oz Turbinado (10.0 SRM) Sugar 11
0.25 oz Citra [13.1%] - Steep 40 min Hops 12
0.25 oz El Dorado [15.4%] - Steep 40 min Hops 13
0.25 oz Mosaic (HBC 369) [11.5%] - Steep 40 min Hops 14
0.50 oz Citra [13.1%] - Steep 30 min Hops 15
0.50 oz El Dorado [15.4%] - Steep 30 min Hops 16
0.50 oz Mosaic (HBC 369) [11.5%] - Steep 30 min Hops 17
0.75 oz Citra [13.1%] - Steep 20 min Hops 18
0.75 oz El Dorado [15.4%] - Steep 20 min Hops 19
0.75 oz Mosaic (HBC 369) [11.5%] - Steep 20 min Hops 20
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 21
1.00 oz Citra [13.1%] - Dry Hop 5 days Hops 22
1.00 oz Citra [13.1%] - Dry Hop 5 days Hops 23
1.00 oz El Dorado [15.4%] - Dry Hop 5 days Hops 24
1.00 oz El Dorado [15.4%] - Dry Hop 5 days Hops 25
1.00 oz Mosaic (HBC 369) [11.5%] - Dry Hop 5 days Hops 26
1.00 oz Mosaic (HBC 369) [11.5%] - Dry Hop 5 days Hops 27

Notes

Mash at 150F until conversion is complete. Lauter and sparge to collect 7.5G of wort and boil 60 mins. Do not add Whirlfloc or Irish moss. At flameout, wait until work cools to 180F to avoid volatizing hop oils. Set timer for 40 mins and add first hop stand addition. After 10 mins and 20 mins, respectively, add teh second and third hop stand additions. After the ttal hop stand of 40 mins, chill wort to 67F, decant starter, pitch yeast, and aerate. Over the course of 2-week fermentation, ramp the temp up to 73F to ensure full attenuation. On approximately day 5 of fermentation, when the attenuation has reached about 80%, add the first dry hop addition. Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point. Five days later, remove the first dry hop addition, add the 2nd dry hop addition, and dry hop for 5 more days. Carbonate to 2.5 volumes of CO2 and drink fresh.
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