More Haze Juicy Double IPA
All Grain Recipe
Submitted By: unirider0 (Shared)
Members can download and share recipes
Brewer: David White | |
Batch Size: 5.50 gal | Style: Double IPA (22A) |
Boil Size: 7.93 gal | Style Guide: BJCP 2015 |
Color: 4.9 SRM | Equipment: 60 Min Boil (15g Pot), 20g Ton |
Bitterness: 16.5 IBUs | Boil Time: 60 min |
Est OG: 1.083 (19.9° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
13 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
0.25 oz |
Columbus (Tomahawk) [11.6%] - Boil 60 min |
Hops |
5 |
1 lbs |
Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
6 |
0.50 oz |
Cascade [6.3%] - Boil 10 min |
Hops |
7 |
0.50 oz |
Columbus (Tomahawk) [11.6%] - Boil 5 min |
Hops |
8 |
0.50 oz |
Amarillo [9.8%] - Steep 0 min |
Hops |
9 |
0.50 oz |
Mosaic (HBC 369) [11.5%] - Steep 0 min |
Hops |
10 |
0.50 oz |
Simcoe [13.6%] - Steep 0 min |
Hops |
11 |
1.0 pkgs |
Vermont IPA (Giga Yeast #GY054) |
Yeast |
12 |
1.00 oz |
Amarillo [9.8%] - Dry Hop 4 days |
Hops |
13 |
1.00 oz |
Columbus (Tomahawk) [11.6%] - Dry Hop 4 days |
Hops |
14 |
1.00 oz |
Mosaic (HBC 369) [11.5%] - Dry Hop 4 days |
Hops |
15 |
1.00 oz |
Simcoe [13.6%] - Dry Hop 4 days |
Hops |
16 |
2.00 oz |
Citra [11.8%] - Dry Hop 3 days |
Hops |
17 |
2.00 oz |
Mosaic (HBC 369) [11.5%] - Dry Hop 3 days |
Hops |
18 |
1.00 oz |
Amarillo [9.8%] - Dry Hop 3 days |
Hops |
19 |
1.00 oz |
Simcoe [13.6%] - Dry Hop 3 days |
Hops |
20 |
Notes
This recipe is from More Beer. 11/28/17 3L started 14:00. 11/29/17 Poured off 1L of starter at 18:00 and refregerated both. Strike water was 164°, but 155° and going down, by the time the grain was added. Mash dropped to 143° Heated strike water to 180° and added 1/2 gal. Not enough. Temp did not rise. Decanted 2+ gal and heated to 185° added and temp went to 158° Decanted and air cooled and stirred twice, to bring mash down to 149.3 and started timer. This took at least an hour, so mash temp is uncertian. PH was 5.88 so added 9ml Lactic acid, and mash went to 5.08. Stired mash a few times. Temp 146° to 148.5°. Lost 2.5 of 8 gal. on boil. Managed to get 5.2 gal in fermenter. Chilled with plate chiller but recycled into pot. Did not know I was way below temp, because pickup in pot was above wort. Chilled to 61°and did not run out of water. Had to heat fermenter to temp before pitching yeast. 12/2/17 14:00 added first addion of dry hops. 12/6/17 at 18:00 Added remaining hops, Decanted some yeast. Tried to take a refractometer reading. There was a lot of yeast in the wort for reading. Reading was about 1.064, or about16.3 Brix Calulated out to around 4% alcohol which seems low at this point, since not very active. 12/7/17 Took a refractometer reading from yeast harvest after yeast settled and go a 10.1 Brix reading =1.013 conversion. 12/20/17 Kegged and forced carbonated.This Recipe Has Not Been Rated