#21 neipa

All Grain Recipe

Submitted By: lazynoodle (Shared)
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Brewer: roland
Batch Size: 5.00 galStyle: Specialty IPA (21B)
Boil Size: 7.23 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: BIAB - Roland
Bitterness: 58.7 IBUsBoil Time: 60 min
Est OG: 1.083 (19.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.34 gal R/O water Water 1
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
4 lbs Oats, Malted (1.0 SRM) Grain 4
1 lbs Carafoam (2.0 SRM) Grain 5
3.65 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
3.50 g Calcium Chloride (Mash 60 min) Misc 7
2.00 tsp Lactic Acid (Mash 60 min) Misc 8
1.99 g Salt (Mash 60 min) Misc 9
0.24 g Baking Soda (Mash 60 min) Misc 10
0.50 oz Amarillo [8.1%] - Boil 10 min Hops 11
0.50 oz Citra [13.2%] - Boil 10 min Hops 12
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 13
3.00 oz Citra [13.2%] - Steep 15 min Hops 14
2.00 oz Amarillo [8.1%] - Steep 15 min Hops 15
1.00 oz Nelson Sauvin [11.4%] - Steep 15 min Hops 16
1 pkgs Juice (Imperial Yeast #A38) Yeast 17
3.50 oz Citra [13.2%] - Dry Hop 6 days Hops 18
2.50 oz Amarillo [8.1%] - Dry Hop 6 days Hops 19
1.00 oz Nelson Sauvin [11.4%] - Dry Hop 6 days Hops 20

Notes

5/8/19 Yeast starter begin 6:10pm @ 69’ Cooled yeast starter after 24 hours. Brew day 5/11:19 measured mash ph 5.22 OG 1.060 chilled to69, pitched. 11pm airlock activity 11/14 @ 10:52 am gravity reading 1.016. Upped temp ton71, shook fermenter. 5/15 7:40pm gravity reads 1.012 5/16 dry hopped, dropped temp to 56
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