Busted Nut- IPA
All Grain Recipe
Submitted By: grumpygills (Shared)
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Brewer: Grumpyman-Mike O'Neill | |
Batch Size: 5.50 gal | Style: American IPA (21A) |
Boil Size: 8.47 gal | Style Guide: BJCP 2015 |
Color: 5.5 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 102.1 IBUs | Boil 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