Juicy Bits ‘’21

All Grain Recipe

Submitted By: jtgray10 (Shared)
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Brewer: JTG
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 8.00 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: 01 Pot (15 g) and Cooler ( 10 Gal/19 L) - NO Sparge All Grain JTG
Bitterness: 53.5 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: 02 Single Infusion, Light/Medium Body (150)
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.04 gal RO Water 1
12 lbs 8.00 oz Avangard Pilsner Malt (3.0 SRM) Grain 2
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
7.40 g Calcium Chloride (Mash 60 min) Misc 6
1.36 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
0.00 tsp Lactic Acid (Mash 60 min) Misc 8
1.92 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 9
0.24 g Salt (Mash 60 min) Misc 10
0.15 oz Citra [13.5%] - First Wort Hops 11
0.15 oz Mosaic (HBC 369) [11.2%] - First Wort Hops 12
0.15 oz El Dorado [15.4%] - First Wort Hops 13
1.96 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
0.24 g Salt (Boil 60 min) Misc 15
1.39 g Epsom Salt (MgSO4) (Boil 60 min) Misc 16
7.56 g Calcium Chloride (Boil 60 min) Misc 17
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 18
1.00 Chilling Coil (Boil 10 min) Misc 19
0.20 oz Mosaic (HBC 369) [11.2%] - Steep 40 min Hops 20
0.20 oz Citra [13.5%] - Steep 40 min Hops 21
0.20 oz El Dorado [15.4%] - Steep 40 min Hops 22
0.45 oz Citra [13.5%] - Steep 30 min Hops 23
0.45 oz El Dorado [15.4%] - Steep 30 min Hops 24
0.45 oz Mosaic (HBC 369) [11.2%] - Steep 30 min Hops 25
0.60 oz Citra [13.5%] - Steep 20 min Hops 26
0.60 oz Mosaic (HBC 369) [11.2%] - Steep 20 min Hops 27
0.60 oz El Dorado [15.4%] - Steep 20 min Hops 28
1.0 pkgs Voss Kveik (Omega #OYL-061) Yeast 29
0.65 oz Citra [13.5%] - Dry Hop 8 days Hops 30
0.65 oz El Dorado [15.4%] - Dry Hop 8 days Hops 31
0.65 oz Mosaic (HBC 369) [11.2%] - Dry Hop 8 days Hops 32
1.00 oz Citra [13.5%] - Dry Hop 4 days Hops 33
1.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 4 days Hops 34
1.00 oz El Dorado [15.4%] - Dry Hop 4 days Hops 35

Notes

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. 1t Ca Carbonate added to mash to raise pH

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