1 gOat Boy 
All Grain Recipe
Submitted By: cookiedds (Shared)
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| Brewer: Christian Claeys | |
| Batch Size: 7.00 gal | Style: American IPA (21A) |
| Boil Size: 9.26 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: 1 keg MWP |
| Bitterness: 50.7 IBUs | Boil Time: 70 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 4 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 6 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Blonde Roastoat Malt (Briess) (6.0 SRM) |
Grain |
4 |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
7 |
| 1.00 oz |
Mosaic (HBC 369) [12.2%] - Boil 60 min |
Hops |
8 |
| 1.00 tsp |
Yeast Nutrient (Boil 5 days) |
Misc |
9 |
| 3.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
10 |
| 2.00 oz |
Citra [12.0%] - Steep 20 min |
Hops |
11 |
| 1.0 pkgs |
Verdant IPA (Lallemand #Verdant IPA) |
Yeast |
12 |
| 6.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 3 days |
Hops |
13 |
| 4.00 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
14 |
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.This Recipe Has Not Been Rated
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