Hop Experiment IPA V1

All Grain Recipe

Submitted By: Jploium0215 (Shared)
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Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 6.89 gal	Style Guide: BJCP 2015
Color: 5.7 SRM	Equipment: Mash & Boil
Bitterness: 66.9 IBUs	Boil Time: 45 min
Est OG: 1.063 (15.4° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.1° P)	Fermentation: My Aging Profile
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
4.00 ml	Lactic Acid (Mash 60 min)	Misc	2
13 lbs 8.00 oz	Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)	Grain	3
8.00 oz	Caramalt Malt - 35L (Bairds) (35.0 SRM)	Grain	4
3.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	5
1.80 ml	Lactic Acid (Sparge 60 min)	Misc	6
0.25 oz	2016 YCH Bravo [13.5%] - Boil 45 min	Hops	7
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
0.50 tsp	Wyeast Yeast Nutrient (Boil 15 min)	Misc	9
4.00 oz	Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM)	Sugar	10
0.50 oz	2016 YCH Loral [8.5%] - Boil 5 min	Hops	11
0.50 oz	2017 YCH Chinook [12.8%] - Boil 5 min	Hops	12
0.50 oz	2017 YCH Ekuanot [13.9%] - Boil 5 min	Hops	13
2.75 oz	2016 YCH Bravo [13.5%] - Steep 10 min	Hops	14
2.50 oz	2017 YCH Chinook [12.8%] - Steep 10 min	Hops	15
0.50 oz	2016 YCH Loral [8.5%] - Steep 10 min	Hops	16
0.50 oz	2017 YCH Cryo Loral [23.2%] - Steep 10 min	Hops	17
0.50 oz	2017 YCH Ekuanot [13.9%] - Steep 10 min	Hops	18
2.0 pkgs	Flagship (Imperial Yeast #A07)	Yeast	19
2.00 oz	2016 YCH Bravo [13.5%] - Dry Hop 3 days	Hops	20
2.00 oz	2017 YCH Chinook [12.8%] - Dry Hop 3 days	Hops	21
1.00 oz	2017 YCH Ekuanot [13.9%] - Dry Hop 3 days	Hops	22
0.50 oz	2017 YCH Cryo Loral [23.2%] - Dry Hop 3 days	Hops	23

Notes

3/31- Mashed in with 5.5 Gallons 162F water. Mash came to 150-152F. Started recirculation immedietly after mashing in. PH sample taken 15 minutes into mash. Mash PH: 5.32. Mashed for 45 minutes, then raised mash to 168F over 15 minutes. Sparged with 3 gallons 170F water. End of sparge gravity 1.044, P 5.45. collected 7 gallons preboil volume. 1.055 gravity, 5.40 PH. Boiled 60 minutes per recipe. Added whirlpool hops at 195F for 10 minutes, temperature had fallen to 190F by end of whirlpool. Chilled wort to 61 F, let rest for 10 minutes, then transferred 5.5 gallons into SS Brewbucket. Gravity 1.063, PH 5.28. Oxygenated for 1.5 minutes with 1LpM pure Oxygen. Pitched 1 package Flagship dated 3/27. Temperature of wort was 63F, set heatwrap to 65F. 4/1 - Airlock was bubbling and had light krausen. Temerature at 64F. 4/10 - Added dry hops to fermenter. Fermenter at 68F. 4/14 AM - Placed fermenter in chamber to crash cool. temperature set to 34F 4/14 PM: - Fermenter at 34F 4/15 PM - Transferred to purged keg under CO2 Pressure. FG 1.008. Bright citrus & fruit aroma and flavor.

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