"Simcoe Strikes Back" NE IPA

All Grain Recipe

Submitted By: nicko27 (Shared)
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Brewer: Nick Bacon
Batch Size: 6.08 galStyle: New England IPA (21B)
Boil Size: 7.40 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Grainfather
Bitterness: 35.5 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 g Calcium Chloride (Mash 60 min) Misc 1
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7.05 oz Rice Hulls (0.0 SRM) Adjunct 3
6 lbs 9.82 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 4
3 lbs 4.91 oz Harraway's Rolled Oats (1.4 SRM) Grain 5
2 lbs 3.27 oz Gladfield Vienna Malt (3.5 SRM) Grain 6
1 lbs 1.64 oz Gladfield Wheat Malt (2.1 SRM) Grain 7
10.58 oz Gladfield Gladiator Malt (5.1 SRM) Grain 8
7.05 oz Gladfield Sour Grapes Malt (2.0 SRM) Grain 9
1.00 tsp Yeast Nutrient (Boil 3 days) Misc 10
1.41 oz Citra [12.0%] - Steep 30 min Hops 11
1.41 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 12
1.41 oz Simcoe [13.0%] - Steep 30 min Hops 13
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 14
2.12 oz Citra [12.0%] - Dry Hop 4 days Hops 15
2.12 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 16
2.12 oz Simcoe [13.0%] - Dry Hop 4 days Hops 17
1.23 oz Citra [12.0%] - Dry Hop 3 days Hops 18
1.23 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 19
1.23 oz Simcoe [13.0%] - Dry Hop 3 days Hops 20

Notes

the dry hops are to be added as follows. the 3 day hops are to be added in a bag or sock 24 hrs after pitching the yeast and taken out after 3 days. This is to create biotransformation and to also stop grassiness from extended hop exposure. The 4 day hops are to be added near the end of fermentation around the 7th day and left in the fermenter till crashing.

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