Busted Nut- IPA

All Grain Recipe

Submitted By: grumpygills (Shared)
Members can download and share recipes

Brewer: Grumpyman-Mike O'Neill
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 8.47 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 102.1 IBUsBoil Time: 90 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7.66 oz Rice Hulls (0.0 SRM) Adjunct 2
12 lbs 2.65 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs 12.51 oz Munich Malt - 10L (10.0 SRM) Grain 4
14.25 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
1.22 oz Warrior [15.0%] - Boil 90 min Hops 6
1.22 oz Centennial [10.0%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.98 oz Cascade [5.5%] - Steep 20 min Hops 9
0.98 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Steep 60 min Hops 10
1.0 pkgs California Ale (White Labs #WLP001) Yeast 11
0.50 tsp Amylase Enzyme (Primary 3 days) Misc 12
2.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 13
1.00 oz Amarillo Gold [8.5%] - Dry Hop 5 days Hops 14
1.00 oz Simcoe [13.0%] - Dry Hop 5 days Hops 15
1.00 oz Styrian Goldings [5.4%] - Dry Hop 5 days Hops 16

Notes

9:00- Finished Milling Grain 9:00- Started Strike Water 9:15- Strike Water @ 169° transfered to Mash Tun 9:20- Dough-In, also added 1/2 tsp Amalyze and 1/2 tsp Gypsum 9:35-Checked Ph (5.1) 9:40- Began Sparge Water 10:20-Sparge water at 190° Transfered to HLT 10:20- Checked conversion and began to Sparge 11:20- Completed Fly Sparge collected 7.25 Gal wort 11:20- Checked SG (1.072 after adjustment) Began to heat wort Boiled for 90min Added hops according to hop Schedule At 15 min remaining added Worflock tablet and yeast nutrient At 5 min remaining started to circulate wort through chugger pump and counter flow chiller to sanitize them Chilled Wort to 72°F took OG 1.067 Pitched Yeast and aeriated with Oxygen Stone for 30 min Fermentation began at night was a little violent After 5 days checked gravity (1.012) 48 hrs later checked gravity again (1.010) Let sit a little longer Kegged ABV was 7.4%

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine