DoorCounty NEIPA

All Grain Recipe

Submitted By: plebel (Shared)
Members can download and share recipes

Brewer: Paul Lebel
Batch Size: 7.00 galStyle: American Pale Ale ( 7.1)
Boil Size: 10.08 galStyle Guide: AABC 2010
Color: 3.8 SRMEquipment: The Back Yard Brewery (7.00 gal)
Bitterness: 53.0 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.10 gal PWD Water 1
8.04 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.90 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.00 g Calcium Chloride (Mash 60 min) Misc 4
1.70 g Chalk (Mash 60 min) Misc 5
1.61 g Baking Soda (Mash 60 min) Misc 6
13 lbs 1.79 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
1 lbs 3.87 oz Oats, Flaked (Briess) (1.4 SRM) Grain 8
1 lbs 3.87 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 9
8.60 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
5.24 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
2.13 g Calcium Chloride (Sparge 60 min) Misc 12
1.82 g Chalk (Sparge 60 min) Misc 13
1.72 g Baking Soda (Sparge 60 min) Misc 14
0.58 oz Columbus (Tomahawk) [14.0%] - First Wort Hops 15
1.27 oz Amarillo [9.2%] - Boil 5 min Hops 16
1.27 oz Centennial [10.0%] - Boil 5 min Hops 17
1.27 oz Amarillo [9.2%] - Steep 10 min Hops 18
1.27 oz Centennial [10.0%] - Steep 10 min Hops 19
1.0 pkgs Vermont Ale (Yeast Bay #-) Yeast 20
2.50 oz Amarillo [9.2%] - Dry Hop 6 days Hops 21
2.50 oz Centennial [10.0%] - Dry Hop 6 days Hops 22
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 6 days Hops 23

Notes

Add 6.0 of dry hops 3/1/19 4:00 PM 3/4 4:00 1.020 PH 4.51 Keg on 3/5 FG 1.012

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine