Beer Ops Hoperator IPA.5 
All Grain Recipe
Submitted By: jleib (Shared)
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| Brewer: Mike McVey | |
| Batch Size: 15.00 gal | Style: American IPA (14B) |
| Boil Size: 16.10 gal | Style Guide: BJCP 2008 |
| Color: 8.0 SRM | Equipment: Beer Ops |
| Bitterness: 58.7 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Three Stage |
| ABV: 7.4% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 35.20 g |
Gypsum (Calcium Sulfate) (Mash 90 min) |
Misc |
1 |
| 31.00 g |
Epsom Salt (MgSO4) (Mash 90 min) |
Misc |
2 |
| 19.00 g |
Chalk (Mash 90 min) |
Misc |
3 |
| 1.10 g |
Baking Soda (Mash 90 min) |
Misc |
4 |
| 32 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
5 |
| 3 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
6 |
| 1 lbs 14.08 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
7 |
| 1 lbs 2.08 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
| 1.50 oz |
Magnum [14.0%] - Boil 30 min |
Hops |
9 |
| 0.88 oz |
Warrior [13.7%] - Boil 30 min |
Hops |
10 |
| 6.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 3.00 oz |
Cascade [6.0%] - Steep 45 min |
Hops |
12 |
| 3.00 oz |
Cascade [6.0%] - Steep 15 min |
Hops |
13 |
| 3.00 oz |
Centennial [10.5%] - Steep 15 min |
Hops |
14 |
| 3.00 oz |
Centennial [5.0%] - Steep 45 min |
Hops |
15 |
| 8.0 pkgs |
California Ale (White Labs #1335) |
Yeast |
16 |
| 1.50 tsp |
Gelatin (Secondary 3 days) |
Misc |
17 |
| 3.00 oz |
Cascade [6.0%] - Dry Hop 3 days |
Hops |
18 |
| 3.00 oz |
Cascade [6.0%] - Dry Hop 3 days |
Hops |
19 |
| 3.00 oz |
Centennial [5.0%] - Dry Hop 3 days |
Hops |
20 |
| 3.00 oz |
Centennial [5.0%] - Dry Hop 3 days |
Hops |
21 |
| 0.75 oz |
Amarillo Gold [8.5%] - Dry Hop 3 days |
Hops |
22 |
| 0.75 oz |
Amarillo Gold [8.5%] - Dry Hop 3 days |
Hops |
23 |
| 0.75 oz |
Citra [12.5%] - Dry Hop 3 days |
Hops |
24 |
| 0.75 oz |
Citra [12.5%] - Dry Hop 3 days |
Hops |
25 |
Notes
Using whirlpoot hopping, Cascade and Centennial go in whirlpool at 170+ for 30 minutes. Cascade and Centennial go in 2nd whirlpool at 170 for 15 minutes.
Fermentation. Ferment in freezer at 66 degrees until gravity is 1.024, then raise to 70 degrees. [Note: check after 2 days]. Move to secondary and add 1st dry hops. After 3 days, move to tertiary fermenter, and add 2nd dry hops for a 3 day period. During secondary hopping period, check gravity daily, to confirm final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days. If final gravity not reached, move to fifth fermenter and let ferment at 70 degrees until final gravity reached. Upon reaching of FG, return to Logan’s freezer and crash cool to ~40 degrees for one week, then bottle.
Store bottled beer in a 60-70 degree, dark place for 3 weeks.
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