1 gOat Boy

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 7.00 galStyle: American IPA (21A)
Boil Size: 9.26 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: 1 keg MWP
Bitterness: 50.7 IBUsBoil 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.

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