Sapwood Cellars Cheater X IPA 06132020

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 107.0 IBUsBoil 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
8 lbs 8.00 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 7
4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 8
1 lbs 8.00 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 9
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 10
10.00 oz Barley, Flaked (Briess) (1.7 SRM) Grain 11
6.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12
1.00 oz Summit [17.0%] - Mash Hop Hops 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.

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