Sapwood Cellars Cheater X IPA 06132020 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2015 |
| Color: 5.7 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 106.9 IBUs | Boil Time: 60 min |
| Est OG: 1.077 (18.7° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.63 gal |
Clay County Water z |
Water |
1 |
| 4.13 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.28 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.08 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.48 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 1.00 oz |
Summit [17.0%] - Mash Hop |
Hops |
7 |
| 8 lbs 8.00 oz |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
8 |
| 4 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
9 |
| 1 lbs 8.00 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
10 |
| 1 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
11 |
| 10.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
12 |
| 6.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
13 |
| 3.59 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 1.97 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
15 |
| 1.04 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
16 |
| 0.94 g |
Salt (Sparge 60 min) |
Misc |
17 |
| 0.41 g |
Baking Soda (Sparge 60 min) |
Misc |
18 |
| 3.00 oz |
Simcoe [13.0%] - Steep 45 min |
Hops |
19 |
| 2.50 oz |
Galaxy [14.0%] - Steep 45 min |
Hops |
20 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
21 |
| 5.50 oz |
Galaxy [14.0%] - Dry Hop 3 days |
Hops |
22 |
| 5.50 oz |
Nelson Sauvin [12.0%] - Dry Hop 3 days |
Hops |
23 |
Notes
Recipe from https://byo.com/recipe/sapwood-cellars-cheater-x-clone/ Michael Tonsmier Sapwoo Cellars and BYO website.
Step by step
Mash at 156 °F (69 °C) with the mash hops added at the outset. Adjust brewing water by adding calcium chloride to achieve 150 ppm chloride and gypsum to achieve 150 ppm sulfate. If needed, add phosphoric acid to achieve a mash pH of 5.2. Collect wort and boil for 60 minutes, adding hops as noted. When the boil is complete add the whirlpool hops without cooling the wort, and allow to sit for 45 minutes before force chilling to 66 °F (19 °C). Transfer the chilled wort to an oversized fermenter. Aerate the wort well as this yeast is sensitive to under-oxygenating, then pitch the yeast. Ferment at 68 °F (20 °C).
Once the gravity stabilizes, chill to 55 °F (13 °C). Transfer to a purged keg with dry hops placed in screens. Dry hop for three days at 55 °F (13 °C), agitating once or twice daily for 30 seconds. Transfer off the hops to a serving keg. Pressurize to reach 2.4 volumes of CO2.This Recipe Has Not Been Rated
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