Falling Star NEIPA 
All Grain Recipe
Submitted By: aclutter (Private)
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| Brewer: Allen Clutter | |
| Batch Size: 5.50 gal | Style: New England IPA (21B) |
| Boil Size: 7.32 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: All Grain - SSbrewtech 5 Gal/19l Batch - 10 gal Stainless |
| Bitterness: 38.3 IBUs | Boil Time: 90 min |
| Est OG: 1.070 (17.0° P) | Mash Profile: RIMS-HERMS Single Infusion, Full Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 7.5% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.67 gal |
Providence, Utah |
Water |
1 |
| 2.13 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.71 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
4 |
| 0.71 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.16 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 6 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
| 3 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
8 |
| 1 lbs 8.00 oz |
Oats, Malted (1.0 SRM) |
Grain |
9 |
| 3.13 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 2.51 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 1.04 g |
Salt (Sparge 60 min) |
Misc |
12 |
| 0.40 tbsp |
Lactic Acid (Sparge 60 min) |
Misc |
13 |
| 0.24 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 1 lbs |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
15 |
| 1 lbs |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
16 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
17 |
| 1.00 oz |
Comet [9.5%] - Boil 10 min |
Hops |
18 |
| 1.50 oz |
Comet [9.5%] - Boil 5 min |
Hops |
19 |
| 5.00 oz |
Comet [9.5%] - Steep 5 min |
Hops |
20 |
| 1.0 pkgs |
Juice (Imperial Yeast #A38) |
Yeast |
21 |
| 8.00 oz |
Comet [9.5%] - Dry Hop 12 days |
Hops |
22 |
Notes
Stepped mash: 146° F for 15 minutes; 156° F for 30 minutes; mash out at 168° F for 10-15 minutes.
90 minute boil, following schedule listed in the ingredients.
After boil, add whirlpool hops once wort is below 180° F to prevent isomerization of hops.
Ferment at 68° F for 2 days and increase temperature by 2° F on day 3. Allow temperature to free rise to 72-73° F by day 5.
Dry hop for 3 days when final gravity is within 0.5-1 Plato. Complete a diacetyl rest before cold crashing. Do this by taking a 2-4 oz sample that can be capped.
Place sample in 140° F water for 20 minutes. Allow sample to come down to room temperature and test for diacetyl by smell and taste. If still present wait another 24-48 hours and retest.
Only cold crash after the sample has passed the test. Crash at 32° F for 4-6 days and transfer to package.This Recipe Has Not Been Rated
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