@ 2021 - 102 - Fresh as Fuck V5
All Grain Recipe
Submitted By: deadwolfbones (Shared)
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Brewer: Ben K. | |
Batch Size: 4.00 gal | Style: Specialty IPA (21B) |
Boil Size: 4.77 gal | Style Guide: BJCP 2015 |
Color: 4.7 SRM | Equipment: ROBOBREW |
Bitterness: 28.8 IBUs | Boil Time: 60 min |
Est OG: 1.068 (16.6° P) | Mash Profile: BIAB, Medium Body |
Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Single Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.20 gal |
Bend, Orgeon (Tap) |
Water |
1 |
6.20 g |
Lactic Acid (Mash 60 min) |
Misc |
2 |
5.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
1.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
0.70 g |
Salt (Mash 60 min) |
Misc |
5 |
7 lbs |
Pilsner (2 row) (Gambrinus) (1.6 SRM) |
Grain |
6 |
1 lbs 12.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
7 |
11.20 oz |
Oats, Golden Naked®™ (Simpsons) (9.1 SRM) |
Grain |
8 |
11.20 oz |
White Wheat Malt (2.4 SRM) |
Grain |
9 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
2.29 oz |
Citra [10.8%] - Steep 30 min |
Hops |
11 |
2.29 oz |
Motueka [6.0%] - Steep 30 min |
Hops |
12 |
1.0 pkgs |
Verdant IPA (Lallemand #Verdant) |
Yeast |
13 |
3.53 oz |
Motueka [6.0%] - Dry Hop 7 days |
Hops |
14 |
3.53 oz |
Citra [10.8%] - Dry Hop 7 days |
Hops |
15 |
Notes
Following advice from: https://hazyandhoppy.com/tropical-vacation-ddh-neipa-recipe/ and https://hazyandhoppy.com/everything-i-learned-from-1-year-of-brewing-new-england-ipas/
Mashing a little higher (per RB) because I don't trust it and I've had ultra-high attenuation.
Ca 104.1 | Na 24.7 | Cl 158.9 | SO4 49.3
pH 5.30
Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days.
Day 6-7: Drop the temperature to 60°F and hold for 24 hours.
Day 7-8: Add dry hop charge, hold at 60°F at 7-10 PSI.
Day 14: Crash to 35°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 20.
Brewed 7/16:
1. PB: 12.5 Bx = 1.050.
2. Adjusted boil to 75 minutes.
3. OG: 16.5 Bx = 1.068.
4. Chilled to 68F, put in new fermentation chamber, and added yeast. Fermentation had kicked off by bedtime and was in full swing by morning 7/17.This Recipe Has Not Been Rated