All Grain Recipe
Submitted By: Shakespeake (Shared)
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| Batch Size: 6.00 gal | Style: New England IPA (21B) |
| Boil Size: 9.28 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 48.3 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 12.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
| 0.50 oz |
Citra [12.0%] - First Wort |
Hops |
7 |
| 12.00 oz |
Turbinado [Boil] (10.0 SRM) |
Sugar |
8 |
| 0.25 oz |
Citra [12.0%] - Steep 40 min |
Hops |
9 |
| 0.25 oz |
Mosaic (HBC 369) [12.2%] - Steep 40 min |
Hops |
10 |
| 0.25 oz |
Amarillo [9.2%] - Steep 40 min |
Hops |
11 |
| 0.50 oz |
Citra [12.0%] - Steep 30 min |
Hops |
12 |
| 0.50 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
13 |
| 0.50 oz |
Amarillo [9.2%] - Steep 30 min |
Hops |
14 |
| 0.75 oz |
Citra [12.0%] - Steep 20 min |
Hops |
15 |
| 0.75 oz |
Mosaic (HBC 369) [12.2%] - Steep 20 min |
Hops |
16 |
| 0.75 oz |
Amarillo [9.2%] - Steep 20 min |
Hops |
17 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
18 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
19 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 5 days |
Hops |
20 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 5 days |
Hops |
21 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
22 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 5 days |
Hops |
23 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 5 days |
Hops |
24 |
Notes
Mash in at 150. 29qts strike water. Lauter and sparge to collect 7.5 gallons. Do NOT add whirlfloc or Irish moss. At flameout wait to drop kettle temp to 180. Follow whirlpool hop additions schedule. Drop temp and pitch yeast. On day five of fermentation, add first dry hop round. After five days add the second round. Carbonate and enjoy fresh: around two weeks from fermentation. First round of dry hop can be replaced by a can of pineapple or grapefruit concentrate.
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by ShakespeakeTaken from Zymurgy magazine.