Boulevard Pop Up Session IPA

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Specialty IPA (21B)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 42.4 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.67 gal Clay County Water z Water 1
2.13 g Calcium Chloride (Mash 60 min) Misc 2
1.17 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.62 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.56 g Salt (Mash 60 min) Misc 5
0.25 g Baking Soda (Mash 60 min) Misc 6
5 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 7
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 8
4.00 oz Amber (Crisp) (27.5 SRM) Grain 9
4.82 g Calcium Chloride (Sparge 60 min) Misc 10
2.65 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
1.40 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
1.26 g Salt (Sparge 60 min) Misc 13
0.56 g Baking Soda (Sparge 60 min) Misc 14
0.50 oz Centennial [10.0%] - Boil 60 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
0.25 oz Amarillo [9.2%] - Boil 10 min Hops 17
0.25 oz Citra 2017 2018 [14.2%] - Boil 10 min Hops 18
0.25 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 19
5.00 tsp Yeast Nutrient (Boil 3 days) Misc 20
2.00 oz Cascade [5.5%] - Steep 20 min Hops 21
1.25 oz Mosaic (HBC 369) 2018 [12.2%] - Steep 20 min Hops 22
1.00 oz Citra [14.2%] - Steep 20 min Hops 23
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 24
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 25
1.00 oz Amarillo Gold 2017 [8.5%] - Dry Hop 4 days Hops 26
1.00 oz Cascade [5.5%] - Dry Hop 4 days Hops 27
0.25 oz Centennial [10.0%] - Dry Hop 4 days Hops 28
0.25 oz Citra 2017 2018 [14.2%] - Dry Hop 4 days Hops 29

Notes

Step by Step This is a single step infusion mash, mashing at 154 °F to 156 °F (68 °C to 69 °C) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170 °F (77 °C) water and stabilize the mash at 156 °F (68 °C) for 60 minutes. Raise the mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first hop addition of Topaz at the beginning of the boil and the Irish moss for the last 30 minutes. Turn off the burner and add the first Cascade, Mosaic™, and Citra® hop additions and stir to mix in. After about three to four minutes, begin using your wort chiller to drop the temperature of the wort to 170 °F (77 °C) and hold for 15 minutes. Then chill to yeast-pitching temperature. When you reach about 80 °F (27 °F), strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 °F (20 °C). When fermentation is complete, rack the beer off the trub, add the dry hop additions and dry hop for four days. Bottle or keg as usual.

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