"Simcoe Strikes Back" NE IPA 
All Grain Recipe
Submitted By: frang (Shared)
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| Brewer: alex frangoulis | |
| Batch Size: 6.08 gal | Style: American IPA (21A) |
| Boil Size: 7.49 gal | Style Guide: BJCP 2015 |
| Color: 4.8 SRM | Equipment: Rusted Liver GUTEN |
| Bitterness: 35.2 IBUs | Boil 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.This Recipe Has Not Been Rated
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