Eastbound NEIPA

All Grain Recipe

Submitted By: mdiliberto (Shared)
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Batch Size: 7.00 galStyle: New England IPA (21B)
Boil Size: 10.26 galStyle Guide: BJCP 2015
Color: 3.8 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 67.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.3° P)Mash Profile: RIMS Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 gal Chicago, IL Water 1
0.50 oz Columbus (Tomahawk) [14.0%] - Mash Hop Hops 2
10 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs 2.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
3 lbs 2.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 5
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 7
3.00 oz Citra [12.0%] - Steep 30 min Hops 8
3.00 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 9
3.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 10
1.50 oz Simcoe [13.0%] - Dry Hop 4 days Hops 11
2.00 oz Denali (Exp 06277) [14.0%] - Dry Hop 4 days Hops 12
2.00 oz Denali (Exp 06277) [14.0%] - Dry Hop 4 days Hops 13
1.50 oz Simcoe [13.0%] - Dry Hop 4 days Hops 14

Taste Notes

Intense pineapple aroma and flavor. Juicy added half ounce more Citra mosaic. Added one ounce on all dry hop additions

Notes

Increase liquor to grist ratio. 6.9% abv Mash sat for 85 min. 25 min was at 135 degrees. 60 min was at 151 Brewed march 10, 2019 1.014 fg March 18 2019 first dry hop added March 18 March 20 2nd dry hop addition added Last dry hop addition added March 23rd. Cold crashed March 22 to 39, kegged then 2 oz added Denali. Carbonating.

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