The Bar Exam NEIPA #8 (2.0) 
All Grain Recipe
Submitted By: rjcussen (Shared)
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| 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 23This Recipe Has Not Been Rated
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