Sith Sauce NEIPA

All Grain Recipe

Submitted By: mpludra (Shared)
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Brewer: Mikko
Batch Size: 73.97 galStyle: New England IPA (21B)
Boil Size: 81.89 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Monster Mash
Bitterness: 63.1 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
109.72 gal AAA Melbourne Water Water 1
59.40 g Calcium Chloride (Mash 60 min) Misc 2
38.60 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
121 lbs 4.07 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 5
16 lbs 8.55 oz Oats, Flaked (1.0 SRM) Grain 6
16 lbs 8.55 oz Wheat, Flaked (1.6 SRM) Grain 7
8 lbs 13.10 oz Carafoam (Weyermann) (2.0 SRM) Grain 8
1.23 oz Citra [13.2%] - First Wort Hops 9
1.23 oz El Dorado [14.4%] - First Wort Hops 10
1.23 oz Mosaic (HBC 369) [12.0%] - First Wort Hops 11
65.20 g Calcium Chloride (Boil 60 min) Misc 12
42.40 g Epsom Salt (MgSO4) (Boil 60 min) Misc 13
4.20 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
2.65 oz Citra [13.2%] - Steep 40 min Hops 15
2.65 oz El Dorado [14.4%] - Steep 40 min Hops 16
2.65 oz Mosaic (HBC 369) [12.0%] - Steep 40 min Hops 17
6.00 oz Citra [13.2%] - Steep 30 min Hops 18
6.00 oz El Dorado [14.4%] - Steep 30 min Hops 19
6.00 oz Mosaic (HBC 369) [12.0%] - Steep 30 min Hops 20
7.76 oz Citra [13.2%] - Steep 20 min Hops 21
7.76 oz El Dorado [14.4%] - Steep 20 min Hops 22
7.76 oz Mosaic (HBC 369) [12.0%] - Steep 20 min Hops 23
14.8 pkgs London Ale III (Wyeast Labs #1318) Yeast 24
9.52 oz Citra [13.2%] - Dry Hop 8 days Hops 25
9.52 oz El Dorado [14.4%] - Dry Hop 8 days Hops 26
9.52 oz Mosaic (HBC 369) [12.0%] - Dry Hop 8 days Hops 27
14.82 oz Citra [13.2%] - Dry Hop 4 days Hops 28
14.82 oz El Dorado [14.4%] - Dry Hop 4 days Hops 29
14.82 oz Mosaic (HBC 369) [12.0%] - Dry Hop 4 days Hops 30

Notes

Fermentation and dry hop profile: Ferment at 19°C for 2–3 days, then allow the temperature to rise slowly to 23°C by the end of fermentation. When fermentation reaches 1.020–1.022, add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.

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