Big Mo-Mo

All Grain Recipe

Submitted By: orlando15767 (Shared)
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Batch Size: 10.00 galStyle: New England IPA (21B)
Boil Size: 13.44 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 74.8 IBUsBoil 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 4days

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