Wintry IPA 2019
All Grain Recipe
Submitted By: chiliberto (Shared)
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Brewer: Gilbert Guerrero (2019) | |
Batch Size: 10.00 gal | Style: American IPA (21A) |
Boil Size: 13.46 gal | Style Guide: BJCP 2015 |
Color: 5.0 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 40.9 IBUs | Boil Time: 60 min |
Est OG: 1.067 (16.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
17.19 gal |
Oakland, CA |
Water |
1 |
12.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
22 lbs |
Admiral Pils (1.9 SRM) |
Grain |
3 |
2 lbs |
Red Seven (7.2 SRM) |
Grain |
4 |
2 lbs |
Yolo Gold Wheat (3.0 SRM) |
Grain |
5 |
12.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
6 |
1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
2.00 oz |
Centennial (Leaf) [10.0%] - Boil 5 min |
Hops |
8 |
2.00 oz |
Mosaic (HBC 369) (Leaf) [11.9%] - Boil 5 min |
Hops |
9 |
2.00 oz |
Simcoe (Leaf) [13.0%] - Boil 5 min |
Hops |
10 |
4.00 oz |
Simcoe (Leaf) [13.0%] - Steep 20 min |
Hops |
11 |
2.00 oz |
Centennial (Leaf) [10.0%] - Steep 20 min |
Hops |
12 |
2.00 oz |
Mosaic (HBC 369) (Leaf) [11.9%] - Steep 20 min |
Hops |
13 |
2.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
14 |
4.00 oz |
Mosaic (HBC 369) (Leaf) [12.8%] - Dry Hop 7 days |
Hops |
15 |
4.00 oz |
Simcoe [13.0%] - Dry Hop 7 days |
Hops |
16 |
Taste Notes
The aroma and overall flavor are great. There is a dirty, bitter after taste that I think came from the gypsum. Next time I will dial back the early bittering addition and cut the gypsum in half. Notes
Brewed 2019 Dec 29. I made this indoors because it turned out to be cold an rainy. Used a 10 gallon kettle and 5 gallon pot. I forgot to drop the false bottom back into the kettle and hops clogged the spigot. I couldn’t use the pump to get the wort out. A significant amount of liquid was absorbed by the hops and without the pump I couldn’t suck out every last bit. :( I used my copper coil wort chiller but connected it to a pump and recirculated cold water on ice out of a bucket. Worked pretty well. When temps quickly hit 160°F I dropped in the whirlpool hops and let them soak for half an hour. Running out of time I decided to chill to 100°F and put the fermenters in the cold basement overnight.
2019 Dec 30 Pitched yeast in the morning. Temp was at about 64°F.
2020 Jan 1 Fermentation. Was vigorous this morning. In the evening I dry hopped it with half a pound of Simcoe and Mosaic.
2020 Jan 8 Transferred to kegs
2020 Jan 9 Dropped the kegs into the kegerator to cold crash
2020 Jan 10 Force carbonated
2020 Jan 11 Served the beer!
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