(82-3) NE IPA

All Grain Recipe

Submitted By: Governor (Shared)
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Brewer: Scott Walker
Batch Size: 5.15 galStyle: Specialty IPA (21B)
Boil Size: 7.53 galStyle Guide: BJCP 2015
Color: 2.6 SRMEquipment: Scott's 5 gallon batches (All Spike Kettles, Plate Chiller)
Bitterness: 39.4 IBUsBoil 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.

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