Mickey J - Crunch Time IPA v3 
All Grain Recipe
Submitted By: MickeyJ (Shared)
Members can download and share recipes
| Brewer: Mickey J | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 6.79 gal | Style Guide: BJCP 2015 |
| Color: 8.3 SRM | Equipment: Brewer's Edge |
| Bitterness: 69.3 IBUs | Boil Time: 80 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.50 gal |
R.O. Water - Home made |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 4.52 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 3.79 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 2.60 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 1.32 g |
Salt (Mash 60 min) |
Misc |
6 |
| 0.44 g |
Chalk (Mash 60 min) |
Misc |
7 |
| 5 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
8 |
| 5 lbs |
Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) |
Grain |
9 |
| 1 lbs 0.14 oz |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
10 |
| 3.83 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 3.21 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 2.21 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 1.12 g |
Salt (Sparge 60 min) |
Misc |
14 |
| 0.37 g |
Chalk (Sparge 60 min) |
Misc |
15 |
| 1.38 oz |
Amarillo [7.7%] - Boil 50 min |
Hops |
16 |
| 0.37 oz |
Amarillo [7.7%] - Boil 40 min |
Hops |
17 |
| 0.37 oz |
Centennial [10.4%] - Boil 40 min |
Hops |
18 |
| 0.42 oz |
Centennial [10.4%] - Boil 30 min |
Hops |
19 |
| 0.80 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
20 |
| 0.89 oz |
Centennial [10.4%] - Boil 10 min |
Hops |
21 |
| 0.99 oz |
Citra [14.3%] - Boil 1 min |
Hops |
22 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
23 |
| 1.00 oz |
Citra [12.9%] - Dry Hop 3 days |
Hops |
24 |
| 0.50 oz |
Centennial [10.9%] - Dry Hop 3 days |
Hops |
25 |
Notes
This recipe was designed to have a quick turnaround. I am estimating a 3 week drink date that includes a maturation period.
Brew went smoothly. Cooled wort to 85 then placed in front of AC to chill the rest of the way. Added cold top up water to batch to help cool quicker. Used O2 for 2 minutes to mix the water, wort and yeast together.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor