The Bar Exam NEIPA #8 (2.0)

All Grain Recipe

Submitted By: rjcussen (Shared)
Members can download and share recipes

Brewer: Remington
Batch Size: 5.00 gal	Style: Specialty IPA (21B)
Boil Size: 6.53 gal	Style Guide: BJCP 2015
Color: 6.5 SRM	Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 20.0 IBUs	Boil Time: 60 min
Est OG: 1.118 (27.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.052 SG (12.9° P)	Fermentation: Ale, Single Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
16 lbs	Golden Promise (2.0 SRM)	Grain	2
6 lbs	Oats, Flaked (1.0 SRM)	Grain	3
2 lbs	White Wheat Malt (2.4 SRM)	Grain	4
1 lbs 8.00 oz	CaraPils Carafoam (2.0 SRM)	Grain	5
1 lbs	Acid Malt (3.0 SRM)	Grain	6
1.00 oz	Cascade [5.5%] - Boil 30 min	Hops	7
0.50 oz	Mosaic (HBC 369) [12.2%] - Boil 30 min	Hops	8
8.00 oz	Milk Sugar (Lactose) [Whirlpool] (0.0 SRM)	Sugar	9
8.00 oz	Comet [9.5%] - Steep 0 min	Hops	10
1 lbs	Corn Sugar [Primary] (0.5 SRM)	Sugar	11
2.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	12
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	13
3.00 oz	Cashmere [8.5%] - Dry Hop 0 days	Hops	14
3.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	15
3.00 oz	Idaho #7 [13.0%] - Dry Hop 7 days	Hops	16
4.00 oz	Cashmere [8.5%] - Dry Hop 3 days	Hops	17
4.00 oz	Idaho #7 [13.0%] - Dry Hop 3 days	Hops	18

Notes

Add 1 tsp amalyse at day 2/3. Add 8 oz of Lactose on Day 3 Add 8 oz corn sugar at day 2/3 First dry hop (4 oz Mosic & 4 oz Citra) edition at day 3/4 - in fermentor - raise temperature to 71 degrees Add 8 oz corn sugar at day 5/6 raise temperature to 74 degrees Cool fermentor to 50/55 deg on day 10 (if FG is reached) Transfer to keg for second dry hop day 11 Second dry hop (4 oz Mosic & 4 oz Citra) - in keg at day 11 Cold crash to 39 deg on day 1 Schedule: Start Fermenting - May 9 3 days - May 12 6 days - May 15 10 days - May 19 12 days - May 21 14 days - May 23

BeerSmith™ Recipes and Web Editor