Vaughan's New England IPA

All Grain Recipe

Submitted By: MaxNZ (Shared)
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Brewer: Vaughan
Batch Size: 6.60 galStyle: American IPA (21A)
Boil Size: 7.60 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Braumeister - 20 Litre
Bitterness: 30.1 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Three Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.66 gal Vaughan NEIPA with additions Water 1
9.07 g Calcium Chloride (Mash 60 min) Misc 2
3.12 g Salt (Mash 60 min) Misc 3
0.60 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.06 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
8 lbs 0.75 oz Gladfield German Pilsener Malt (2.0 SRM) Grain 6
2 lbs 3.27 oz Gladfield Rolled Oats (Harraway's) (1.6 SRM) Grain 7
1 lbs 15.75 oz Gladfield Ale Malt (2.8 SRM) Grain 8
1 lbs 1.64 oz Gladfield Gladiator Malt (4.2 SRM) Grain 9
8.82 oz Gladfield Flaked Wheat (Harraway's) (1.6 SRM) Grain 10
8.82 oz Gladfield Wheat Malt (2.1 SRM) Grain 11
3.53 oz Gladfield Red Back Malt (35.5 SRM) Grain 12
0.18 oz Magnum [12.0%] - Boil 60 min Hops 13
2.12 oz Citra [12.0%] - Steep 30 min Hops 14
1.41 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 15
0.71 oz Sabro [16.0%] - Steep 30 min Hops 16
1.0 pkgs Verdant IPA Yeast (Lallemand #) Yeast 17
1.06 oz Citra [12.0%] - Dry Hop 8 days Hops 18
0.53 oz Mosaic (HBC 369) [12.2%] - Dry Hop 8 days Hops 19
0.18 oz Sabro [16.0%] - Dry Hop 8 days Hops 20
4.23 oz Citra [12.0%] - Dry Hop 2 days Hops 21
2.12 oz Mosaic (HBC 369) [12.2%] - Dry Hop 2 days Hops 22
2.12 oz Sabro [16.0%] - Dry Hop 2 days Hops 23

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