Fresh Hop IPA

All Grain Recipe

Submitted By: justforrazors (Shared)
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Batch Size: 6.25 galStyle: Imperial IPA (14C)
Boil Size: 7.78 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: My Equipment
Bitterness: 89.5 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 8.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
8.00 oz Wheat, Torrified (1.7 SRM) Grain 2
4.00 oz Caravienne Malt (22.0 SRM) Grain 3
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
6.00 oz Hopshot liquid hop extract [2.4%] - Boil 60 min Hops 5
1.00 oz Citra [12.0%] - Boil 15 min Hops 6
1.00 oz Mosaic [11.6%] - Boil 15 min Hops 7
1.00 oz Simcoe [13.0%] - Boil 15 min Hops 8
1.00 oz Citra [12.0%] - Boil 1 min Hops 9
1.00 oz Mosaic [11.6%] - Boil 1 min Hops 10
1.00 oz Simcoe [13.0%] - Boil 1 min Hops 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 13
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days Hops 14
1.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 15
1.00 oz Citra [12.0%] - Dry Hop 5 days Hops 16
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 17
1.00 oz Simcoe [13.0%] - Dry Hop 5 days Hops 18

Notes

Dry hop 7 days in primary, 5 days in secondary. Mash Acidification for 8 g water- 4 mL 88% Lactic acid for a target of 5.5 pH Sparge Acidification for 2.5 g water- 2 mL 88% Lactic acid for a target of 5.2 pH Targeted water profile: Ca 111 Mg 20 Na 20 S04 208 Cl 30 Water additions for 8 gallons mash water, 2.5 gallons sparge water: Mash: Gypsum 8g Epsom 4g Canning Salt .8g Sparge: Gypsum 2.5g Epsom 1.3g Canning Salt .3g

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