Base Hazy IPA

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 7.00 galStyle: New England IPA (21B)
Boil Size: 9.26 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: 1 keg MWP
Bitterness: 94.4 IBUsBoil Time: 70 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 1
7 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 2
2 lbs Oats, Flaked (1.0 SRM) Grain 3
3 lbs Wheat, Flaked (1.6 SRM) Grain 4
10.00 g Calcium Chloride (Mash 60 min) Misc 5
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
2.00 ml Lactic Acid (Mash 60 min) Misc 7
1.00 oz Citra [12.0%] - Boil 60 min Hops 8
1.00 oz Simcoe [13.0%] - Boil 60 min Hops 9
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 5 days) Misc 12
1.0 pkgs Verdant IPA (Lallemand #Verdant IPA) Yeast 13

Notes

Add 1st dry hop addition on day 3 of fermentation. After fermentation is complete raise to 71° for 2 days, then crash to 55, purge with CO2 add the second dry hop addition, wait 2 days then cold crash and keg. Purge with CO2 with all additions, purge fermenter and keg during transfer.

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