(82-3) NE IPA
All Grain Recipe
Submitted By: Governor (Shared)
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Brewer: Scott Walker | |
Batch Size: 5.15 gal | Style: Specialty IPA (21B) |
Boil Size: 7.53 gal | Style Guide: BJCP 2015 |
Color: 2.6 SRM | Equipment: Scott's 5 gallon batches (All Spike Kettles, Plate Chiller) |
Bitterness: 39.4 IBUs | Boil Time: 65 min |
Est OG: 1.064 (15.7° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10.00 gal |
Glacier RO Water Dispenser |
Water |
1 |
12.00 ml |
Phosphoric Acid 10% (Mash 0 min) |
Misc |
2 |
4.15 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
1.40 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
10 lbs |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
5 |
2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
1 lbs |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
7 |
5.15 g |
Calcium Chloride (Sparge 60 min) |
Misc |
8 |
1.80 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
0.50 oz |
Citra [12.0%] - Steep 30 min |
Hops |
10 |
0.50 oz |
Strata [12.9%] - Steep 30 min |
Hops |
11 |
0.50 oz |
Zythos [10.9%] - Steep 30 min |
Hops |
12 |
0.50 oz |
Citra [12.0%] - Steep 20 min |
Hops |
13 |
0.50 oz |
Strata [12.9%] - Steep 20 min |
Hops |
14 |
0.50 oz |
Zythos [10.9%] - Steep 20 min |
Hops |
15 |
1.00 oz |
Citra [12.0%] - Steep 10 min |
Hops |
16 |
1.00 oz |
Strata [12.9%] - Steep 10 min |
Hops |
17 |
1.00 oz |
Zythos [10.9%] - Steep 10 min |
Hops |
18 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
19 |
1.00 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
20 |
1.00 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
21 |
1.00 oz |
Strata [12.9%] - Dry Hop 3 days |
Hops |
22 |
1.00 oz |
Strata [12.9%] - Dry Hop 3 days |
Hops |
23 |
1.00 oz |
Zythos [10.9%] - Dry Hop 3 days |
Hops |
24 |
1.00 oz |
Zythos [10.9%] - Dry Hop 3 days |
Hops |
25 |
Taste Notes
Compared to last batch, I'm using 12oz of hops for 5 gallons, only used 9oz for 5 gallons. A small number were cryo hops though. No wheat this time. More oats. More chloride as well.Notes
Gypsum - .344g per 1gallon water
Calcium Chloride - 1g per 1 gallon water
Phosphoric Acid - 12ml
Estimated PH - Beersmith 5.59, Brun Water 5.44.
Mash reading - 20min - 21C, 5.53PH. Added addtional 12ml Phosphoric Acid. Final mash PH 5.44.
First runnings - 1.087.
1/07/21 (Day 4) - 1.024 - Dry hopped with 3oz. Still a good bit of krausen, actively fermenting. Chapman bucket. No way to flush O2 prior to dry hopping.
1/10/21 (Day 7) - 1.014 - Dry hoped another 3oz. Transferred to the fermzilla. Added hops to fermzilla, then purged of O2.
1/13/21 (Day 10) - Cold crashed. The sample was tasting a little bitter on the finish. Might be hop material still in suspension too.This Recipe Has Not Been Rated