Falling Star NEIPA

All Grain Recipe

Submitted By: aclutter (Private)
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Brewer: Allen Clutter
Batch Size: 5.50 galStyle: New England IPA (21B)
Boil Size: 7.32 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: All Grain - SSbrewtech 5 Gal/19l Batch - 10 gal Stainless
Bitterness: 38.3 IBUsBoil 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 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 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.

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