Mad Mike's IPA (2.4)

All Grain Recipe

Submitted By: Mike63 (Shared)
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Brewer: Mossy Stone Breweries
Batch Size: 5.50 galStyle: Belgian IPA (21B)
Boil Size: 5.86 galStyle Guide: BJCP 2015
Color: 8.5 SRMEquipment: Mossy Stone Breweries - RoboBrew V3
Bitterness: 51.2 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Mossy Stone Robobrew Ale; 2 Step Temperature Mash and Sparge Full Body
Est FG: 1.009 SG (2.3° P)Fermentation: Mossy Stone Ale, Two Stage (3 Day Dry Hop)
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.93 gal London Ontario Water Water 1
0.30 oz Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4 lbs 8.00 oz Maris Otter Malt (Muntons) (3.0 SRM) Grain 3
4 lbs 8.00 oz Pale Malt (6 Row) Canada (2.0 SRM) Grain 4
12.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 5
12.00 oz Rye Malt (Weyermann) (3.0 SRM) Grain 6
8.00 oz Crystal 60, 2-Row, (Breiss) (60.0 SRM) Grain 7
8.00 oz Melanoidin (Weyermann) (30.0 SRM) Grain 8
8.00 oz Wheat Malt (OiO) (2.0 SRM) Grain 9
0.75 oz Simcoe [13.0%] - First Wort Hops 10
0.50 oz Chinook [11.6%] - Boil 30 min Hops 11
1.50 oz Cascade [7.8%] - Steep 20 min Hops 12
1.0 pkgs Abbey IV Ale Yeast (White Labs #WLP540) Yeast 13
1.50 oz Cascade [7.8%] - Dry Hop 3 days Hops 14
1.50 oz Citra [13.3%] - Dry Hop 3 days Hops 15
0.50 oz Amarillo [7.8%] - Dry Hop 3 days Hops 16
0.50 oz Chinook [11.6%] - Dry Hop 3 days Hops 17

Taste Notes

Changed from special B to Crystal Malt 60L Added melandoinin for a bit of body Did first wort hops with less simcoe @ 75 min

Notes

STARTER 800ml starter (started 6days earler with stir plate and light DME), double size 3 days to go to 1600ml MASH Mash In @ 148f No Protien rest 148f for 40 min, 6 min rise to 156f for 40 min Rais temp to 172f for 10 min and Mash Out Added 10l of hot liquor water for sparge @ 180f BOIL Boil lid off Did first wort hops with less simcoe @ 75 min Normal 30 min hop add Boil lid on, pump on Cooled to 170 and added whirpool hops for 20 min with pump COOL DOWN FERMENTATION add O2 to wort, pre-yeast addition Flood carbouy with CO2 to protect wort from infection after yeast addition Wrap with towel 4 Days in Primary 10 Days in Secondary Transfer to keg and Dry hop in keg for 3 days Filter and force carbonate at 20psi for 7 days - charging 1 x/day @ 45f

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