The Bar Exam NEIPA #11 (2.3)

All Grain Recipe

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

Brewer: Remington
Batch Size: 5.00 galStyle: Specialty IPA (21B)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 7.6 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 36.6 IBUsBoil 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

x
This website is using cookies. More info. That's Fine