FF Draft IPA

All Grain Recipe

Submitted By: Jploium0215 (Shared)
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Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: Mash & Boil
Bitterness: 71.7 IBUsBoil Time: 35 min
Est OG: 1.061 (15.0° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: My Aging Profile
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.00 ml Lactic Acid (Mash 60 min) Misc 2
0.75 g Brewtan-B (Mash 60 min) Misc 3
14 lbs Washougal Thunder 2 row (MIC) (2.6 SRM) Grain 4
8.00 oz Dextrapils (Great Western) (3.0 SRM) Grain 5
2.75 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 6
1.50 ml Lactic Acid (Sparge 60 min) Misc 7
4.00 ml 2018 YVH CTZ Hop Extract [56.3%] (CO2 Extract) - First Wort Hops 8
10.88 oz Corn Sugar (Dextrose) [Boil for 35 min] [Boil] (0.0 SRM) Sugar 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
1.50 g Wyeast Yeast Nutrient (Boil 15 min) Misc 11
1.50 oz 2018 YCH Amarillo [8.5%] - Boil 5 min Hops 12
1.50 oz 2018 YCH Citra [13.5%] - Boil 5 min Hops 13
0.50 oz 2019 YVH Galaxy [15.4%] - Boil 5 min Hops 14
1.50 oz 2018 YCH Amarillo [8.5%] - Steep 10 min Hops 15
1.50 oz 2018 YCH Citra [13.5%] - Steep 10 min Hops 16
0.50 oz 2019 YVH Galaxy [15.4%] - Steep 10 min Hops 17
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 18
1.50 oz 2019 YVH Galaxy [15.4%] - Dry Hop 3 days Hops 19
1.00 oz 2017 YCH Cryo Citra [24.4%] - Dry Hop 3 days Hops 20
1.00 oz 2018 YCH Amarillo [8.5%] - Dry Hop 3 days Hops 21
1.00 oz 2018 YCH Citra [13.5%] - Dry Hop 3 days Hops 22

Notes

Mash PH was 5.52 after 20 minutes. Added 1.5ML lactic cid to bring down to 5.37 after 30 minutes of mash, turned on recirc at the same time. After 45 minutes mashing temperature was raised to 168F over 15 minutes. Sparged with 2.5 gallons 168F water. Preliminary preboil gravity was 1.053 taken immediately after sparging. Second preboil reading taken at 200F, 1.051. Preboil PH 5.42. Added 11oz corn sugar. Added ~4ML CTZ hop extract at 200F. Immersion chiller added at 15 minute mark. Boiled per recipe, then whirlpooled thorugh pump for 5 minutes immediatly following flameout. After 5 minutes turne don immersion chiller untol wort reached 190f, then turned off and added whirlpool hops for 10 minutes. After 10 minutes wort had reached 180F. Continued chilling to 66F, then let whirlpool stop for 10 minutes before transferring. Transferred 5.5 gallons into Genesis fermenter and placed in fermentation chamber set to 66f. Spinkled 2 packaged US-05 onto wort surface. Let ferment at 66f for 3 days, then free raised to 70F over 2 more days. Pulled from fermentation chamber day 5 and placed in basement with ambient 66-68f temperatures. Added dry hops on day 11. Left DH in for 3 days and moved to refrigerator, hooked to keg at ~3PSI for cold crashing. Rested 3 days, then closed transferred to keg (8/8).

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