(095) NEIPAs + sour

All Grain Recipe

Submitted By: andrewmaixner (Shared)
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Batch Size: 16.20 galStyle: New England IPA (21B)
Boil Size: 17.07 galStyle Guide: BJCP 2015
Color: 5.4 SRMEquipment: My 20 Gallon eBIAB 5 Gallon Batch
Bitterness: 11.1 IBUsBoil Time: 0 min
Est OG: 1.055 (13.6° P)Mash Profile: BIAB, Light Body
Est FG: 1.002 SG (0.4° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
20.00 g Calcium Chloride (Mash 60 min) Misc 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.00 ml Lactic Acid (Mash 60 min) Misc 3
8.00 oz Rice Hulls (0.0 SRM) Adjunct 4
20 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
7 lbs White Wheat Malt (2.4 SRM) Grain 6
2 lbs 10.00 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs Honey Malt (25.0 SRM) Grain 8
1 lbs Wheat, Flaked (1.6 SRM) Grain 9
1.00 tsp Amyloglucosidase (AMG) Enzyme (Mash 120 min) Misc 10
0.05 oz Centennial [10.0%] - Boil 15 min Hops 11
1.00 Whirlfloc Tablet (Boil 10 min) Misc 12
1.00 oz Apollo [17.0%] - Steep 40 min Hops 13
3.00 oz El Dorado [13.5%] - Steep 20 min Hops 14
3.00 oz Eukanot [14.0%] - Steep 20 min Hops 15
3.00 oz El Dorado [13.5%] - Dry Hop 4 days Hops 16
3.00 oz Eukanot [14.0%] - Dry Hop 4 days Hops 17
2.0 pkgs Tropical IPA (Omega #OYL-200) Yeast 18
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19
1.0 pkgs Lactobacillus plantarum (Escarpment Labs #) Yeast 20
3.00 oz El Dorado [13.5%] - Dry Hop 2 days Hops 21
3.00 oz Eukanot [14.0%] - Dry Hop 2 days Hops 22
0.10 g Potassium Metabisulfite (Bottling 0 min) Misc 23

Notes

Plan: 1) run off 3.5gal for gose and dilute 2) hopstand a small amount of apollo, then split to 2 hopstands: 1 Eukanot, other El Dorado. last batch mash: 14 gal in, 12 gal out, +1gal sparge this batch plan: ~15 gal in, 12.5 gal out, +4gal sparge = 16.5, minus .5 boiloff, minus 3.5 for gose (before dilution) = 12.5? 90 min SG: 1.057 Pulled and sparged at 120 minutes. Sparging with 3gal resulted in 16 gallons collected. Boiled with whirlfloc 15m. Chilled to 160. Ran off 3 gallons for sour, added 1.5 gallons RO water, one cup good belly pomegranate from jug, measured 1.040 at pH of ? Whirlpool 1 oz Apollo at 160 f for 20 minutes. Ran off 6 gallons into bucket with 3 oz equinox 155F Whirlpool 6 gallons in kettle with 3 oz El Dorado at 155F 30 min later, chilled to 85F Added second 3oz charges, pitched yeast. Fermentation was slowing majorly at 48 hours, Added second 3-oz dryhop charges to both. No bubbling at 72 hours. Debating kegging, but don't want to introduce O2 while checking gravity, and only 1 day after final dryhop seems way too soon? Maybe seal and crash to 55F then keg tomorrow, day4 -- taste and measure at that point (using 0.1g KMeta) and decide if it needs to sit in the keg for a while or chill immediately? Day 4, very slow bubbling resumed. letting it sit till day5 maybe

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