Hop To The Stars

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 7.4 SRMEquipment: My Equipment Profile
Bitterness: 57.2 IBUsBoil Time: 75 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.68 gal Baltimore City 3/9/2017 Water 1
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
1 lbs 4.64 oz Vienna Malt, Ger (3.5 SRM) Grain 6
12.00 oz Munich Malt - 10L (10.0 SRM) Grain 7
9.60 oz Barley, Flaked (1.7 SRM) Grain 8
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9
3.52 oz Acid Malt (3.0 SRM) Grain 10
1.00 oz Azacca [15.0%] - Boil 60 min Hops 11
1.00 Campden (Potassium Metabisulphite) (Boil 60 min) Misc 12
1.00 tsp Irish Moss (Boil 10 min) Misc 13
1.00 oz Motueka [7.0%] - Boil 10 min Hops 14
1.00 oz Galaxy [14.0%] - Boil 5 min Hops 15
1.0 pkgs California Ale (White Labs #WLP001) Yeast 16

Notes

Warm tap water. Cooled to 86F and then gave small ice bath. Dropped temp to 78F. Pitched yeast and hope for the best. Trying to cool to 70F in 5-6 hours. The temp was down to 70F by 4:20pm. Temp holding steady at 70F on Monday at 8:45am.

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