Junk in the Trunk 80% 
All Grain Recipe
Submitted By: GUI_Center (Shared)
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| Brewer: Ilan | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 8.06 gal | Style Guide: BJCP 2015 |
| Color: 4.7 SRM | Equipment: 10 Gal Cooler/15 Gal Pot - 5 Gal Batch |
| Bitterness: 75.8 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: 04 Medium Body Batch Sparge (152F) |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
1 |
| 3.84 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
| 3.84 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 3.84 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1.00 oz |
Warrior [14.7%] - Boil 60 min |
Hops |
5 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
6 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Amarillo [7.2%] - Boil 10 min |
Hops |
8 |
| 0.50 oz |
Citra [8.9%] - Boil 10 min |
Hops |
9 |
| 0.50 oz |
Mosaic (HBC 369) [12.0%] - Boil 10 min |
Hops |
10 |
| 1.50 oz |
Mosaic (HBC 369) [12.0%] - Steep 5 min |
Hops |
11 |
| 1.00 oz |
Amarillo [7.2%] - Steep 5 min |
Hops |
12 |
| 1.00 oz |
Centennial [10.7%] - Steep 5 min |
Hops |
13 |
| 1.00 oz |
Citra [8.9%] - Steep 5 min |
Hops |
14 |
| 0.50 oz |
Simcoe [12.4%] - Steep 5 min |
Hops |
15 |
| 1.0 pkgs |
Vermont Ale (The Yeast Bay (WLP) #) |
Yeast |
16 |
| 1.50 oz |
Mosaic (HBC 369) [12.0%] - Dry Hop 7 days |
Hops |
17 |
| 1.00 oz |
Amarillo [7.2%] - Dry Hop 7 days |
Hops |
18 |
| 1.00 oz |
Centennial [10.7%] - Dry Hop 7 days |
Hops |
19 |
| 0.50 oz |
Citra [8.9%] - Dry Hop 7 days |
Hops |
20 |
| 0.50 oz |
Simcoe [12.4%] - Dry Hop 7 days |
Hops |
21 |
Taste Notes
Add half of dry hops for 3 days then add rest (second half) for 4 days. First amount will be in total of 7 days.
Cut citra to .5 in dry hop?
Have leftover .5 citra and .5 amarilloNotes
I think the 4th attempt, done at 63f and a single loose dry hop of 5 days and water at over 500ppm was the best so far for me.
500 ppm is the total hardness, I used gypsum.
The actual temp is 63f, saw the set point on Johns fermenters with my own eyes.
Conan @ 63 F, then ramp up to 68-70 F after ferm slows down/completes.
I can tell you from my experiences that starting this yeast around 62-63 and slowly ramping to 70 by day 7 will yield the best results. I've done it both ways. Starting low always comes out better.
Conan @ 63 F, then after ferm slows down drastically or completes, rack to secondary and ramp up to 68-70 F. Be wary of ambient temperatures. You don't want the wort in the primary going over say 64 F for the first week.
Alternate maybe closer recipe: http://www.homebrewtalk.com/showpost.php?p=6791071
#2 - I generally chill to 58-60. My basement is about 60 degrees. So, I pitch at 58, the heat generated by the fermentation usually brings the temperature of the beer up (gradually over 3-4 days) from 58-60-62-64-66. As soon as I see fermentation start to slow a bit, or see that temp. drop to 65-64-63.... I take the fermenter upstairs where it is 66-68-70 ambient temperature and let it finish out through day 10-14 or so. I have found that they have all been finishing nicely now in the 1.010-1.012 range - which is where I want them.
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