NEIPA #3 25L Neipa-dactyl

All Grain Recipe

Submitted By: beil (Shared)
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Batch Size: 6.60 galStyle: Specialty IPA (21B)
Boil Size: 7.97 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: My Electric Urn - BIAB
Bitterness: 24.4 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: BIAB, Medium Body 66°c USE THIS ONE
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.03 gal RO Water Water 1
1 lbs 15.75 oz Wheat, Flaked (1.6 SRM) Grain 2
2 lbs 10.33 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 3
9 lbs 7.68 oz Pale Malt (Barrett Burston) (2.0 SRM) Grain 4
11.50 g Calcium Chloride (Mash 60 min) Misc 5
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
0.70 g Salt (Mash 60 min) Misc 8
3.80 ml Lactic Acid (Mash 60 min) Misc 9
1.41 oz Centennial [9.3%] - Steep 9 min Hops 10
1.41 oz Simcoe [13.1%] - Steep 9 min Hops 11
1.41 oz Galaxy [15.9%] - Steep 9 min Hops 12
0.71 oz Topaz Hash 75°c [0.0%] - Steep 0 min Hops 13
1.0 pkgs London Ale III. 1.8L starter W/10ml (Wyeast Labs #1318) Yeast 14
0.71 oz Citra LupulN [24.0%] - Dry Hop 7 days Hops 15
2.12 oz Centennial [10.0%] - Dry Hop 7 days Hops 16
2.12 oz Simcoe [13.0%] - Dry Hop 7 days Hops 17
2.12 oz Galaxy [14.0%] - Dry Hop 7 days Hops 18
3.53 oz Galaxy [14.0%] - Dry Hop 2 days Hops 19
3.53 oz Citra [12.0%] - Dry Hop 2 days Hops 20

Notes

Brewed 5.5.18 Didn't add enough mash water... Witheld 5L of treated mash water for a dunk sparge. WP topaz for 20 mins after the I min WP, left all other hops in. Emptied most of the urn in as I was out by about 1L. 7.5.18 pm 1.032 first DH. 8.5.17 am 1.021 bump to 19.5°c 9.5.18 am 1.016 10.5.18 am 1.014 12.5.18 2nd DH. 14°c 15.3.18 dropped to 3°c AM. 15.3.18 Bottled PM.

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