Huby's NEIPA

All Grain Recipe

Submitted By: hubitchka (Shared)
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Brewer: The Grain Fathers
Batch Size: 6.08 galStyle: American IPA (21A)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: Robobrew 2018 - GASH
Bitterness: 74.7 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Robobrew, Medium Body - HUBY
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.35 gal Břežany Water 1
6.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.00 ml Lactic Acid (Mash 60 min) Misc 4
11 lbs 3.90 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 5
1 lbs 2.10 oz Oats, Flaked (1.0 SRM) Grain 6
1 lbs 1.99 oz Wheat, Flaked (1.6 SRM) Grain 7
13.55 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
0.17 oz Citra [12.0%] - First Wort Hops 9
0.17 oz El Dorado [15.0%] - First Wort Hops 10
0.17 oz Mosaic (HBC 369) [12.2%] - First Wort Hops 11
0.50 items Whirlfloc Tablet (Boil 15 min) Misc 12
0.21 oz Citra [12.0%] - Steep 40 min Hops 13
0.21 oz El Dorado [15.0%] - Steep 40 min Hops 14
0.21 oz Mosaic (HBC 369) [12.2%] - Steep 40 min Hops 15
0.49 oz Citra [12.0%] - Steep 30 min Hops 16
0.49 oz El Dorado [15.0%] - Steep 30 min Hops 17
0.49 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 18
0.63 oz Citra [12.0%] - Steep 20 min Hops 19
0.63 oz El Dorado [15.0%] - Steep 20 min Hops 20
0.63 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 21
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 22
1.06 oz Citra [12.0%] - Dry Hop 4 days Hops 23
1.06 oz El Dorado [15.0%] - Dry Hop 4 days Hops 24
1.06 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 25
0.71 oz Citra [12.0%] - Dry Hop 8 days Hops 26
0.71 oz El Dorado [15.0%] - Dry Hop 8 days Hops 27
0.71 oz Mosaic (HBC 369) [12.2%] - Dry Hop 8 days Hops 28

Notes

DIRECTIONS 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.

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