@ Neipa 
All Grain Recipe
Submitted By: CLB (Shared)
Members can download and share recipes
| Brewer: Anna | |
| Batch Size: 6.08 gal | Style: New England IPA (21B) |
| Boil Size: 6.85 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: Grainfather |
| Bitterness: 31.9 IBUs | Boil 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’orloThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor