"Simcoe Strikes Back" NE IPA

All Grain Recipe

Submitted By: frang (Shared)
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Brewer: alex frangoulis
Batch Size: 6.08 galStyle: American IPA (21A)
Boil Size: 7.49 galStyle Guide: BJCP 2015
Color: 4.8 SRMEquipment: Rusted Liver GUTEN
Bitterness: 35.2 IBUsBoil Time: 60 min
Est OG: 1.069 (16.8° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.7° P)Fermentation: my fermentation for ales
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.79 oz Rice Hulls (0.0 SRM) Adjunct 1
4 lbs 6.55 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 2
3 lbs 4.91 oz Harraway's Rolled Oats (1.4 SRM) Grain 3
2 lbs 3.27 oz Gladfield Vienna Malt (3.5 SRM) Grain 4
1 lbs 1.64 oz Gladfield Wheat Malt (2.1 SRM) Grain 5
10.91 oz Gladfield Gladiator Malt (5.1 SRM) Grain 6
7.05 oz Gladfield Sour Grapes Malt (2.0 SRM) Grain 7
5.00 g Calcium Chloride (Mash 60 min) Misc 8
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 9
1 lbs 8.69 oz Extra Light Dry Extract [Boil] (3.0 SRM) Dry Extract 10
12.35 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 11
1.00 tsp Yeast Nutrient (Boil 3 days) Misc 12
1.41 oz Citra [12.0%] - Steep 30 min Hops 13
1.41 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 14
1.41 oz Simcoe [13.0%] - Steep 30 min Hops 15
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 16
2.47 oz Simcoe [13.0%] - Dry Hop 4 days Hops 17
2.12 oz Citra [12.0%] - Dry Hop 4 days Hops 18
2.12 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 19
1.23 oz Citra [12.0%] - Dry Hop 3 days Hops 20
1.23 oz Cryo - Simcoe [23.0%] - Dry Hop 3 days Hops 21
1.23 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 22

Notes

the dry hops are to be added as follows. the 3 day hops are to be added in a bag or sock 24 hrs after pitching the yeast and taken out after 3 days. This is to create biotransformation and to also stop grassiness from extended hop exposure. The 4 day hops are to be added near the end of fermentation around the 7th day and left in the fermenter till crashing.

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