Lagunitas DayTime Session IPA

All Grain Recipe

Submitted By: Davidjonbernard (Shared)
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Brewer: A BeerAlchemy Touch User
Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 6.23 galStyle Guide:
Color: 4.7 SRMEquipment: DJB's rig
Bitterness: 54.8 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Step Infusion (65C/149F) w/Mash Out
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.04 gal Duffield Water 1
19.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
19.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
6.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.60 g Salt (Mash 60 min) Misc 5
7 lbs 7.93 oz Low Color Maris Otter UK (Crisp Extra Pale Maris Otter) (1.5 SRM) Grain 6
15.87 oz Caramel/Crystal Malt - 20L (Simpons Caramalt) (17.8 SRM) Grain 7
8.11 oz Oats, Flaked (1.0 SRM) Grain 8
0.71 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min Hops 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
0.56 oz Cascade [6.0%] - Boil 15 min Hops 11
0.71 oz Cascade BBC [6.2%] - Steep 20 min Hops 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13
2.01 oz Simcoe [13.3%] - Dry Hop 7 days Hops 14
0.71 oz Cascade BBC [6.2%] - Dry Hop 7 days Hops 15
0.71 oz Citra BBC [14.4%] - Dry Hop 7 days Hops 16

Notes

Water modification 1 soft Can use Caramalt instead of Crystal 10 Start fermentation at 68F and allow to increase to 72F Dry hop with pellets in secondary after fermentation is complete. Do not allow hops to remain too long. Do not dry hop on yeast cake. Dry hop at 60 - 65F. Serve at 46-48F / 8-9C The photo is from Fairfield

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