Junk in the Trunk 80%

All Grain Recipe

Submitted By: GUI_Center (Shared)
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Brewer: Ilan
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 8.06 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: 10 Gal Cooler/15 Gal Pot - 5 Gal Batch
Bitterness: 75.8 IBUsBoil 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 amarillo

Notes

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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