Smokey and the Bandit IPA

All Grain Recipe

Submitted By: Bigringking (Shared)
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Brewer: Ed Messer
Batch Size: 5.50 galStyle: American IPA (21A)
Boil Size: 6.88 galStyle Guide: BJCP 2015
Color: 35.8 SRMEquipment: Ed's All Grain - 5.5 Gal
Bitterness: 66.2 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.35 gal Distilled Water Water 1
4.45 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.83 g Baking Soda (Mash 60 min) Misc 3
1.26 g Calcium Chloride (Mash 60 min) Misc 4
0.93 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.57 g Salt (Mash 60 min) Misc 6
12 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 7
1 lbs 8.00 oz Rye Malt (4.0 SRM) Grain 8
8.00 oz Carafa III (525.0 SRM) Grain 9
8.00 oz Cararye (65.0 SRM) Grain 10
8.00 oz Midnight Wheat (Briess) (550.0 SRM) Grain 11
1.00 oz Chinook [12.0%] - Boil 60 min Hops 12
3.89 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 13
1.60 g Baking Soda (Boil 60 min) Misc 14
1.10 g Calcium Chloride (Boil 60 min) Misc 15
0.81 g Epsom Salt (MgSO4) (Boil 60 min) Misc 16
0.50 g Salt (Boil 60 min) Misc 17
3.00 oz Chinook [12.0%] - Boil 5 min Hops 18
2.00 oz Chinook [12.0%] - Steep 20 min Hops 19
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 20
3.00 oz Chinook [12.0%] - Dry Hop 2 days Hops 21

Notes

9-6-2020: 150/50 sulfate to chloride ratio design. mash pH was 5.5 perhaps higher than desired but I'm using Beersmith's new measuring method. I didn/t check the pH just after mashing in so... For Whirlpool - Stop hose 15-20 degrees above desired temperature. Ended up WP at 165 *F Added Dry Hops 9-10-2020 in the morning. gravity is down to 1.014. Dry hop till Sunday then keg. We'll see...

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