Citrus Hazey NEPA 
All Grain Recipe
Submitted By: aclutter (Private)
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| Brewer: Allen Clutter | |
| Batch Size: 5.00 gal | Style: New England IPA (21B) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2015 |
| Color: 4.0 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless |
| Bitterness: 41.2 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.2° P) | Mash Profile: RIMS-HERMS Single Infusion, Full Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.31 gal |
Providence, Utah |
Water |
1 |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
2 |
| 0.28 g |
Salt (Mash 60 min) |
Misc |
3 |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
6 |
| 12.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
7 |
| 5.40 ml |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 0.31 g |
Salt (Sparge 60 min) |
Misc |
9 |
| 0.75 oz |
Citra [13.3%] - Boil 60 min |
Hops |
10 |
| 0.25 oz |
Challenger [7.5%] - Boil 30 min |
Hops |
11 |
| 0.25 oz |
Chinook [9.5%] - Boil 15 min |
Hops |
12 |
| 0.25 oz |
Cascade [6.6%] - Steep 20 min |
Hops |
13 |
| 0.25 oz |
Challenger [7.5%] - Steep 20 min |
Hops |
14 |
| 0.25 oz |
Citra [13.3%] - Steep 20 min |
Hops |
15 |
| 1.0 pkgs |
Citrus (Imperial Yeast #A20) |
Yeast |
16 |
| 0.50 oz |
Challenger [7.5%] - Dry Hop 7 days |
Hops |
17 |
| 0.25 oz |
Willamette [4.1%] - Dry Hop 7 days |
Hops |
18 |
Notes
Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!This Recipe Has Not Been Rated
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