Pure Havoc!

All Grain Recipe

Submitted By: cintesis (Shared)
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Brewer: Havoc Brewing
Batch Size: 5.50 galStyle: New England IPA (21B)
Boil Size: 9.00 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: All Grain - Pure Havoc IPA
Bitterness: 50.7 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 7.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
10.90 gal Distilled Water Water 1
9.00 ml Lactic Acid (Mash 60 min) Misc 2
4.97 g Calcium Chloride (Mash 60 min) Misc 3
1.83 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.67 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
0.37 g Baking Soda (Mash 60 min) Misc 6
0.11 g Salt (Mash 60 min) Misc 7
0.00 oz Rice Hulls (0.0 SRM) Adjunct 8
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 9
3 lbs Oats, Flaked (1.0 SRM) Grain 10
3 lbs White Wheat Malt (2.4 SRM) Grain 11
2 lbs Carafoam (2.0 SRM) Grain 12
6.34 g Calcium Chloride (Sparge 60 min) Misc 13
2.34 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 14
2.14 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
0.14 g Salt (Sparge 60 min) Misc 16
1.00 oz Citra [12.8%] - Boil 30 min Hops 17
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 18
4.00 oz Citra [12.8%] - Steep 30 min Hops 19
4.00 oz Citra [12.8%] - Steep 15 min Hops 20
1.0 pkgs London Fog Ale Yeast (White labs #WLP066) Yeast 21
6.00 oz Citra [12.8%] - Dry Hop 7 days Hops 22

Notes

v1== Mash temp was kinda all over the place, but low. 1.056 OG Paid no attention to the bottling volume. Post-boil level would have impact on OG Remaning grains had a lot of sugar. More sparges required. FG 1.012 1/2 tablet of campden added at bottling. Bottling was very effective. v2== Raised wheat to 20% Added 4oz more hops to whirlpool Changed yeast from East Coast Ale (WLP 008) to London Ale (WLP 013) 20 minute boil, extra round of sparging. Verify water additions with BruNwater 1.058 OG Dry-hopped at high krausen. Bottled on Day 10. 1/2 tablet of campden added at bottling. 1.009 FG Malt bill is definitely on point, just need to refine gravity. Could probably take 2ozs out of the whirlpool. Priming sugar was messed up. v3== Removed 2ozs from whirlpool. Added lactic acid addition. Changed yeast to London Fog Ale (WLP 066) (aka. Imperial Juice) Whirlpool at 150. Mill the wheat. Cold crash before bottling. 1.058 OG 1.017 FG 58% BHE Needed 50 minute boil to reach post-boil volume? Something messed up with water amounts. Re-invented equipment configuration on BeerSmith. v4== Goal: get a better efficiency. Increased mashing temp from 148 to 152. Increased whirlpool amounts. (+2oz) Decreased whirlpool time. (40/20 to 30/15) Changed water profile from Julius Clone to Hoppy NEIPA. No mash out. 1.046 pre-boil. 1.055 OG 1.017 FG 11.75L bottling volume. Didn't campden. Didn't purge bottles. What a shitshow. v5== Goal: get a better efficiency. 60 minute boil, allowing extra sparging. Change flaked wheat to white wheat malt.

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