Bitch Slap - Raging Bitch with Cali Yeast - Recipe

Bitch Slap - Raging Bitch with Cali Yeast

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 gal	Style: American IPA (14B)
Boil Size: 7.75 gal	Style Guide: BJCP 2008
Color: 9.3 SRM	Equipment: My Equipment Profile
Bitterness: 57.9 IBUs	Boil Time: 90 min
Est OG: 1.078 (18.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Single Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.91 gal	Baltimore City - Montebello 2015-2017 AVG	Water	1
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
4.00 g	Baking Soda (Mash 60 min)	Misc	3
4.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
17 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6
1.00 oz	Warrior [16.2%] - Boil 90 min	Hops	7
12.00 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	8
0.50 oz	Amarillo Gold [7.8%] - Boil 15 min	Hops	9
0.50 oz	Columbus (Tomahawk) [14.5%] - Boil 15 min	Hops	10
1.00 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 oz	Amarillo Gold [7.8%] - Boil 0 min	Hops	12
0.50 oz	Columbus (Tomahawk) [14.5%] - Boil 0 min	Hops	13
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	14

Notes

Same recipe, different yeast. All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). Just a quick reminder that all of this information is possible because of the hard work of Jamil and Tasty. Please listen to the show, whether live, on the Brewing Network website, or subscribe on iTunes. I credit much of my progress as a brewer to listening to the shows on The Brewing Network. If you enjoy those shows and the information, please consider donating. Also, please support the show's sponsor, Northern Brewer. If you brew this, please reply with your results for discussion. OG 1074 SRM 9.8 IBU 73.2 FG 1013 90 minute boil 7.55kg US 2-row 94% (did not specify the maltster) 480g Crystal 60 6% Mash at 153F 28g Warrior 17% at 90' 6g Amarillo 11% at 15' 6g CTZ 15% at 15' 19g Amarillo at 0' 19g CTZ at 0' WLP400 Ferment at 68F The brewer added 6g gypsum to the mash and 12g gypsum to the boil.

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