All Together NEIPA 5g V0

All Grain Recipe

Submitted By: Danboulerice (Shared)
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Brewer: Dan Boulerice
Batch Size: 5.00 galStyle: New England IPA (21B)
Boil Size: 8.57 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: BIAB - Large 10 Gal/38 l Batch
Bitterness: 37.3 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: BIAB, Medium Body 156 / 60
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.63 gal Montreal Water 2012 Water 1
7.68 g Calcium Chloride (Mash 60 min) Misc 2
4.86 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 tsp Lactic Acid (Mash 60 min) Misc 4
0.74 g Salt (Mash 60 min) Misc 5
11 lbs Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 6
1 lbs 8.00 oz BEST Chit Malt (BESTMALZ) (1.3 SRM) Grain 7
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 8
8.00 oz Carapils (Briess) (1.5 SRM) Grain 9
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 10
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 11
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 12
1.00 oz Cascade [5.5%] - Steep 30 min Hops 13
1.0 pkgs RVA 132 Manchester Ale (RVA Yeast Labs #RVA 132) Yeast 14
4.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 15
2.00 oz Cascade [5.5%] - Dry Hop 3 days Hops 16
2.00 oz Citra [12.0%] - Dry Hop 3 days Hops 17
2.00 oz Simcoe [13.0%] - Dry Hop 3 days Hops 18

Taste Notes

Target ABV 6.7 IBU 37.3 Target PH 5.41

Notes

OG: 1.060 FG: 1.013 IBUs: 48.9 ABV: 6.7% WATER. Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. DIRECTIONS Mash at 154°F for 60 minutes or until conversion is complete. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

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