Hazy, Hop, and Humid IPA

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 6.00 galStyle: New England IPA (21B)
Boil Size: 8.00 galStyle Guide: BJCP 2015
Color: 5.8 SRMEquipment: Uncle Mickey's Pot (12 Gal) - BIAB
Bitterness: 20.5 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.94 gal Clay Street City Water Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
7.00 g Calcium Chloride (Mash 60 min) Misc 3
2.25 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.43 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
4 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 6
3 lbs Viking Pale Ale Malt (3.0 SRM) Grain 7
2 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 8
2 lbs 8.00 oz Wheat Malt, White (Rahr) (3.2 SRM) Grain 9
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 10
4.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11
2.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12
0.25 oz Wai-iti [2.2%] - Boil 60 min Hops 13
1.50 oz Citra [13.4%] - Steep 30 min Hops 14
1.50 oz Sabro [15.1%] - Steep 30 min Hops 15
1.50 oz Wai-iti [1.9%] - Steep 30 min Hops 16
1 pkgs Barbarian (Imperial Yeast #A04) Yeast 17
0.25 oz Citra [13.1%] - Dry Hop 13 days Hops 18
0.25 oz Sabro [15.0%] - Dry Hop 13 days Hops 19
0.25 oz Wai-iti [1.9%] - Dry Hop 13 days Hops 20
1.00 oz Citra [13.1%] - Dry Hop 10 days Hops 21
1.00 oz Sabro [15.1%] - Dry Hop 10 days Hops 22
1.00 oz Wai-iti [1.9%] - Dry Hop 10 days Hops 23
1.50 oz Citra [13.4%] - Dry Hop 5 days Hops 24
1.50 oz Sabro [15.1%] - Dry Hop 5 days Hops 25
1.50 oz Wai-iti [1.9%] - Dry Hop 5 days Hops 26

Notes

8 Ml. of lactic acid brought it to 5.24 pH. Temp brought down to 170 deg. and whirlpool hops added for 30 minutes. Added .75 hops in fermenter when wort was added.

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