Pilsner Oat Malt DIPA w/Nelson

All Grain Recipe

Submitted By: Kd19 (Shared)
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Brewer: Kevin Dennstaedt
Batch Size: 6.00 galStyle: New England IPA (21B)
Boil Size: 8.26 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: My Equipment - Keggle Brew Pot (10Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 73.8 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 46.0

Ingredients
Amount Name Type #
8.00 gal Poland Spring (R) Water 1
8.00 oz Oats, Flaked (1.0 SRM) Grain 2
2 lbs Oats, Malted (1.0 SRM) Grain 3
1 lbs Wheat, Torrified (1.7 SRM) Grain 4
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5
1.00 oz Galaxy [14.0%] - Boil 30 min Hops 6
2.00 oz Nelson Sauvin [12.0%] - Steep 60 min Hops 7
1.00 oz Amarillo [9.2%] - Steep 60 min Hops 8
1.0 pkgs Juice (Imperial Yeast #A38) Yeast 9
1.00 oz Nelson Sauvin [12.0%] - Dry Hop 3 days Hops 10
1.00 oz Citra [12.0%] - Dry Hop 3 days Hops 11
2.00 oz Nelson Sauvin [12.0%] - Dry Hop 3 days Hops 12

Taste Notes

Double IPA with very complex malt flavors and Oats to add a creamy mouthfeel. Its well matched by very tropical and fruity aromas and flavors from the large additions of Nelson Hops. Hop addition in Whirlpool is extremely important.

Notes

Start dry hop 1 days after start of primary fermentation; Then add additional dry hop additions every three days. Remove old hops each time. Remove all hops and Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewed with hard water - High in hardness, low in alkalinity.

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