The Bar Exam NEIPA #11 (2.3) 
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: 7.6 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler |
| Bitterness: 36.6 IBUs | Boil Time: 60 min |
| Est OG: 1.156 (35.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.092 SG (22.0° 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 |
| 0.50 tsp |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 17 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 8 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 4 lbs |
Oats, Malted (1.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 1 lbs |
CaraPils Carafoam (2.0 SRM) |
Grain |
7 |
| 3 lbs |
Corn Sugar [Boil] (0.5 SRM) |
Sugar |
8 |
| 4.00 oz |
Citra [12.0%] - Steep 20 min |
Hops |
9 |
| 4.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 20 min |
Hops |
10 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
11 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
12 |
| 4.00 oz |
Citra [12.0%] - Dry Hop 2 days |
Hops |
13 |
| 4.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 2 days |
Hops |
14 |
Notes
Add 1 tsp amalyse at day 2/3.
In fermentor - raise temperature to 71 degrees.
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 7
Second dry hop (4 oz Mosic & 4 oz Citra) - in keg for 2 days
Cold crash to 39 deg on day 10
Schedule:
Start Fermenting - Day 1
3 days -
7 days -
10 days This Recipe Has Not Been Rated
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