@ Neipa

All Grain Recipe

Submitted By: CLB (Shared)
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Brewer: Anna
Batch Size: 6.08 galStyle: New England IPA (21B)
Boil Size: 6.85 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Grainfather
Bitterness: 31.9 IBUsBoil Time: 75 min
Est OG: 1.070 (17.0° P)Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 ml Lactic Acid (Mash 60 min) Misc 1
0.89 g Salt (Mash 60 min) Misc 2
0.72 g Calcium Chloride (Mash 60 min) Misc 3
8.85 gal NICE Water 4
7.05 oz Rice Hulls (0.0 SRM) Adjunct 5
5 lbs 8.18 oz Malt Maris Otter Pauls (2.5 SRM) Grain 6
3 lbs 4.91 oz Oats, Flaked (1.0 SRM) Grain 7
3 lbs 4.91 oz Wheat, Flaked (1.6 SRM) Grain 8
2 lbs 3.27 oz (de) CHÂTEAU WHEAT BLANC (2.3 SRM) Grain 9
1 lbs 6.22 oz CHÂTEAU PILSEN NATURE (1.5 SRM) Grain 10
8.82 oz Acidulated (Weyermann) (1.8 SRM) Grain 11
4.00 ml Lactic Acid (Sparge 60 min) Misc 12
0.92 g Salt (Sparge 60 min) Misc 13
0.74 g Calcium Chloride (Sparge 60 min) Misc 14
1.41 oz Chinook [12.8%] - Boil 20 min Hops 15
0.53 oz Citra [13.0%] - Boil 5 min Hops 16
0.53 oz Mosaic (HBC 369) [10.5%] - Boil 5 min Hops 17
1.00 g Nutriferm (Primary 0 min) Misc 18
1.0 pkgs DIPA Ale (Omega #OYL-052) Yeast 19

Notes

mash con 20 litri d’acqua. Fatto due fermentatori. A 14h30 messo il lievito: -9 litri a 20° con il lievito secco S33 Alle 18.00 barbottava. - 10.5 litri a 18° con il lievito liquido. 24 ore prima, fatto starter con 300 ml di mosto congelato della Witbier 24. Ha cominciato a barbottare durante la notte 10/02/21 - 1° dry hop: 15 g chinook, 21 g citra e 21 g mosaic 14/02/21 - 2° dry hop: 15 g chinook, 21 g citra e 21 g mosaic 18/02 messa in frigo per cold crash 19/02 imbottigliato 22 bottiglie da 33 cl (capsula rossa). Un misurino piccolo di destrosio (1.7 g) per bottiglia. Le bottiglie sono state riempite piu che d’abitudine, quasi fino all’orlo

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