Wedding IPA 2 no boil hops 
All Grain Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 13.00 gal | Style: American IPA (14B) |
| Boil Size: 14.59 gal | Style Guide: BJCP 2008 |
| Color: 4.6 SRM | Equipment: 25g BIAB |
| Bitterness: 24.7 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: 01 - BIAB 156F |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Single Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs 8.00 oz |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
1 |
| 4 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 3 lbs 4.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 3 lbs |
Wheat, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs |
Oats, Flaked (2.5 SRM) |
Grain |
5 |
| 12.00 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
6 |
| 5.00 oz |
Amarillo [9.2%] - Steep 25 min |
Hops |
7 |
| 5.00 oz |
Azacca [15.0%] - Steep 25 min |
Hops |
8 |
| 5.00 oz |
El Dorado [15.0%] - Steep 25 min |
Hops |
9 |
| 1.0 pkgs |
Tropical IPA (Omega #OYL-200) |
Yeast |
10 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 30 days |
Hops |
11 |
| 1.00 oz |
Azacca [15.0%] - Dry Hop 30 days |
Hops |
12 |
| 1.00 oz |
El Dorado [15.0%] - Dry Hop 30 days |
Hops |
13 |
| 1.00 oz |
Amarillo [9.2%] - Dry Hop 7 days |
Hops |
14 |
| 1.00 oz |
Azacca [15.0%] - Dry Hop 7 days |
Hops |
15 |
| 1.00 oz |
El Dorado [15.0%] - Dry Hop 7 days |
Hops |
16 |
Taste Notes
PREVIOUS RECIPE
Grain Temperature-
50 F.
Total Water Needed-
14.95 Gallons.
Strike Water Temp-
162 Fahrenheit. (Shooting for 161 instead!)
Total Mash Volume-
17.31 Gallons.
PreBoil Wort-
13.63 Gallons.
PostBoil Wort-
13.00 Gallons.
Into Fermenter-
12.00 Gallons.
Pale Ale Water Profile
Gypsum 15.0g
Calcium Chloride 5.3 g
Epsom Salt 4.5 g
Table Salt 2.3 g
Lactic Acid 5.0 ml
178:84 Sulfate:Chloride
Mash temp after initial stirring = 153.9
OG = 1.062-1.063 after temperature correction.Notes
Total Water Needed
14.85 Gallons
Strike Water Temp
167 Fahrenheit - Using 165-166 F instead
Total Mash Volume
17.21 Gallons
PreBoil Wort
13.52 Gallons
PostBoil Wort
13.50 Gallons
Into Fermenter
13.00 Gallons
Gypsum 4.0g
Calcium Chloride 7.5 g
Epsom Salt 0 g
Table Salt 0 g
Lactic Acid 15.0 ml
63:124 Sulfate:Chloride
Ca 127
Mg 16
Na 15
Mash temp after initial stirring = 156
OG = 1.064-1.068 ish with temp correctionThis Recipe Has Not Been Rated
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