*Hoppy Little Thang IPA (Treehouse clone)

All Grain Recipe

Submitted By: bwktree (Shared)
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Brewer: Ben
Batch Size: 6.00 gal	Style: American IPA (21A)
Boil Size: 7.86 gal	Style Guide: BJCP 2015
Color: 8.5 SRM	Equipment: BEN'S BREWHOUSE All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 128.3 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Single Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 12.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
10.40 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	2
6.40 oz	Honey Malt (25.0 SRM)	Grain	3
6.00 ml	Chinook Hop Extract [61.0%] (CO2 Extract) - Boil 60 min	Hops	4
1.35 oz	Amarillo [9.2%] - Boil 20 min	Hops	5
1.35 oz	Centennial [10.0%] - Boil 20 min	Hops	6
1.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
2.00 g	Nutriferm (Boil 10 min)	Misc	8
1.00 oz	Amarillo [9.2%] - Steep 60 min	Hops	9
1.00 oz	Centennial [10.0%] - Steep 60 min	Hops	10
1.50 oz	Simcoe [13.0%] - Steep 30 min	Hops	11
1.0 pkgs	Flagship (Imperial Yeast #A07)	Yeast	12
1.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	13
1.00 oz	Amarillo [9.2%] - Dry Hop 6 days	Hops	14
1.00 oz	Centennial [10.0%] - Dry Hop 6 days	Hops	15
1.00 oz	Simcoe [13.0%] - Dry Hop 6 days	Hops	16

Notes

21 quarts of strike water to 166 degrees for step temp of 150 degrees Actual measured step temp: 151 15 quarts of sparge water to 185 degrees for step temp of 162 degrees Actual measured step temp: 162 NEED 6.5 gal total going into boil. First run off was 3.75 gallons (5.25 gal strike, 3.75 gal first runnings= 1.5 gal loss / 15.8 lbs grain) Step to 1 (actual temp: 150) Pre-boil volume: 6.5 gal Pre-boil gravity: 1.053 Post-boil volume: 4.8 Post-boil gravity (OG Original Gravity): 1.067 DIRECTIONS: Mash for 50 min at 150 deg. Collect 6.5 gal total and boil for 60 min. Add yeast nutrient at 10 min. Target 1.065 OG Chill to 70 deg. and pitch yeast. Ferment at 66 deg but go to 68 or 70 once fermentaion vigor slows. Dry hop for 4 to 6 days and carb for 2 weeks in keg at 38 deg. ROUND 2! (bigger batch next time or less water) 20.75 qts of strike water to 166 for a step temp of 150 Actual step temp was 152 70 min mash 1st run off was 3.75 gal 17.5 gal of sparge water to 185 for step temp of 162 actual step temp 163.5 pre boil volume 7.75 Pre boil gravity 1.059 Post boil volume; 5.9 gal in the fermenter! O.G= 1.068 ****possibly adding 1 oz of citra to dry hop

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