Big Mo-Mo
All Grain Recipe
Submitted By: orlando15767 (Shared)
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Batch Size: 10.00 gal | Style: New England IPA (21B) |
Boil Size: 13.44 gal | Style Guide: BJCP 2015 |
Color: 4.0 SRM | Equipment: All Grain - Large 10 Gal/38 l - Stainless |
Bitterness: 74.8 IBUs | Boil Time: 60 min |
Est OG: 1.072 (17.6° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
1 |
1 lbs 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
2 |
3 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
20 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
5 |
0.60 oz |
Mosaic (HBC 369) [11.5%] - First Wort |
Hops |
6 |
0.30 oz |
El Dorado [14.9%] - First Wort |
Hops |
7 |
0.30 oz |
Citra [13.3%] - First Wort |
Hops |
8 |
1.00 oz |
Mosaic (HBC 369) [11.5%] - Steep 40 min |
Hops |
9 |
0.60 oz |
El Dorado [14.9%] - Steep 40 min |
Hops |
10 |
0.60 oz |
Citra [13.3%] - Steep 40 min |
Hops |
11 |
2.00 oz |
Mosaic (HBC 369) [11.5%] - Steep 30 min |
Hops |
12 |
1.10 oz |
El Dorado [14.9%] - Steep 30 min |
Hops |
13 |
1.10 oz |
Citra [13.3%] - Steep 30 min |
Hops |
14 |
2.75 oz |
Mosaic (HBC 369) [11.5%] - Steep 20 min |
Hops |
15 |
1.50 oz |
El Dorado [14.9%] - Steep 20 min |
Hops |
16 |
1.50 oz |
Citra [13.3%] - Steep 20 min |
Hops |
17 |
2.0 pkgs |
Burlington Ale Yeast (White Labs #WLP095) |
Yeast |
18 |
3.10 oz |
Mosaic (HBC 369) [10.1%] - Dry Hop 8 days |
Hops |
19 |
1.80 oz |
El Dorado [14.9%] - Dry Hop 8 days |
Hops |
20 |
1.80 oz |
Citra [13.3%] - Dry Hop 8 days |
Hops |
21 |
4.50 oz |
Mosaic (HBC 369) [10.1%] - Dry Hop 4 days |
Hops |
22 |
2.50 oz |
El Dorado [14.9%] - Dry Hop 4 days |
Hops |
23 |
2.50 oz |
Citra [13.3%] - Dry Hop 4 days |
Hops |
24 |
Notes
Mash at 149 for 70min
Add 1/2 water salts to mash and rest at sparge
Add FWH hops during runoff allowing to steep in hot wort as mash is sparged
Boil for 60min, Whirlpool for 40min at 180 following hop schedule
Ferment at 67 for 2 days and then rise temp to 73 for end. Add first dry hop addition when fermentation reaches 1.5-2 Plato. 4days later add second addition for 4daysThis Recipe Has Not Been Rated