Hemp NEIPA 1b

All Grain Recipe

Submitted By: Jackbflyin (Shared)
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Brewer: Jack Wheeler
Batch Size: 6.00 galStyle: New England IPA (21B)
Boil Size: 7.81 galStyle Guide: BJCP 2015
Color: 6.7 SRMEquipment: Blichmann Engineering Pro Pilot 5 gal batch
Bitterness: 50.8 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Wegmans Purified (RO) Water 1
5.13 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
4.60 ml Lactic Acid (Mash 60 min) Misc 3
2.96 g Salt (Mash 60 min) Misc 4
1.88 g Baking Soda (Mash 60 min) Misc 5
1.81 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
1.65 g Calcium Chloride (Mash 60 min) Misc 7
7 lbs 2.00 oz Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 8
5 lbs 12.96 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 9
1 lbs 10.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 10
1 lbs 4.00 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 11
3.87 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 12
2.24 g Salt (Sparge 60 min) Misc 13
1.37 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
1.25 g Calcium Chloride (Sparge 60 min) Misc 15
0.50 oz Warrior [14.6%] - Boil 60 min Hops 16
0.60 oz El Dorado [13.6%] - Boil 20 min Hops 17
0.50 oz Citra [12.8%] - Boil 15 min Hops 18
4.56 oz Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM) Sugar 19
0.50 oz Mosaic (HBC 369) [11.2%] - Boil 10 min Hops 20
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 21
2.00 oz Citra [12.8%] - Steep 60 min Hops 22
2.00 oz El Dorado [13.6%] - Steep 60 min Hops 23
2.00 oz Mosaic (HBC 369) [12.0%] - Steep 60 min Hops 24
1.2 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 25
0.1 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 26
0.1 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 27
2.00 oz Citra [12.8%] - Dry Hop 2 days Hops 28
2.00 oz El Dorado [13.6%] - Dry Hop 2 days Hops 29
2.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 2 days Hops 30
2.40 oz Quick Kush Hemp bud [5.0%] - Dry Hop 4 days Hops 31

Notes

12-5 Hit planned numbers. Solid session. 12-6 8am. Vigorous fermentation- started overnight. Dry hopped at 3rd day. 80% attenuation. Yeast: 12.8 g SafAle S-04 English Ale + .4 g SafBrew WB-06 Wheat + .7 g SafBrew T-58 Specialty Ale. Water profile: Ca 15ppm; Mg 26ppm; SO4 140ppm; Na 78ppm; Cl 120 ppm. Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

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