BeerCoAU - Fresh Jack IPA

All Grain Recipe

Submitted By: BeerCoAU (Shared)
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Brewer: Dermott Dowling
Batch Size: 5.81 galStyle: American IPA (21A)
Boil Size: 6.55 galStyle Guide: BJCP 2015
Color: 7.6 SRMEquipment: Generic 19L (Stainless)
Bitterness: 51.0 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 35.0

Amount Name Type #
11 lbs 0.37 oz Best Ale Malt (Crisp) (3.3 SRM) Grain 1
2 lbs 3.27 oz Light Munich Malt (Crisp) (11.2 SRM) Grain 2
1 lbs 1.64 oz Dextrin Malt (Crisp) (1.5 SRM) Grain 3
0.88 oz Mosaic (HBC 369) [13.0%] - Boil 60 min Hops 4
1.06 oz Citra [13.0%] - Boil 5 min Hops 5
1.06 oz Mosaic (HBC 369) [13.0%] - Boil 5 min Hops 6
1.0 pkgs NorCal Ale One (Giga Yeast #GY001) Yeast 7
1.76 oz Citra [13.0%] - Dry Hop 5 days Hops 8
1.59 oz Mosaic (HBC 369) [13.0%] - Dry Hop 5 days Hops 9


BeerCoAU AGK Recipe Kit - Fresh Jack IPA. We all love a hoppy West Coast IPA and there are many great examples out there so when one of our customers asked us to whip up another special BeerCo IPA Recipe Kit that pays ‘homage’ to some of the world’s best brewers of the style we thought we would tip our hat in two directions at once if that is at all possible. We hop you love brewing Fresh Jack as much as we love putting this pack together for you! This is a starting point with grainbill and hops for the Fresh Jack IPA. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins 2. Sparge – once again the brewer should do normal regime at around 76C 3. Boil – vigorous boil for 60 mins. You may want to boil for 90 mins if time permits with first bittering hop addition at 60 mins. 4. Hops: Add 25g of Mosaic @60 mins, 30g of Citra @ and 30 g of Mosaic @5 mins from end of boil. 5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days. 6. Yeast off and dry hop after primary for 72 hours with 2g/L each of Citra and Mosaic 7. Crash chill and bottle or keg as normal. 8. Mature for 10 days before carbonating. Yeast: Use GY001 Nor Cal Ale, Nottingham or other neutral ale yeast. Mosaic Hops: Citra Hops:

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