Wintry IPA 2019

All Grain Recipe

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

Brewer: Gilbert Guerrero (2019)
Batch Size: 10.00 galStyle: American IPA (21A)
Boil Size: 13.46 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 40.9 IBUsBoil 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!

This Recipe Has Not Been Rated

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