The Bar Exam NEIPA Redux

All Grain Recipe

Submitted By: rjcussen (Shared)
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Brewer: Rem Cussen
Batch Size: 5.00 galStyle: Specialty IPA (21B)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 7.4 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 95.2 IBUsBoil Time: 60 min
Est OG: 1.143 (32.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.057 SG (14.0° P)Fermentation: Ale, Single Stage
ABV: 12.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
8 lbs White Wheat Malt (2.4 SRM) Grain 3
4 lbs Oats, Malted (1.0 SRM) Grain 4
2 lbs Oats, Flaked (1.0 SRM) Grain 5
8.00 oz CaraPils Carafoam (2.0 SRM) Grain 6
2 lbs Corn Sugar [Boil] (0.5 SRM) Sugar 7
8.00 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 8
28.35 ml Citra Incognito Hop Extract [50.3%] (CO2 Extract) - Steep 20 min Hops 9
28.35 ml Mosaic Incognito Hop Extract [50.3%] (CO2 Extract) - Steep 20 min Hops 10
1.0 pkgs LalBrew Verdant IPA ( #) Yeast 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
8.00 oz Citra [12.0%] - Dry Hop 2 days Hops 13

Taste Notes

Jordan's List: 49% - 2 Row 24% - White Wheat 12% - Malted Oates 4% - Flaked Oates 8% - Dextrose (Corn Sugar) 1% - Carapils Whirlpool Hops (Incognito) @ 194 for 20 min Yeast: London Ale III

Notes

Add 1 tsp amalyse at day 2/3. Day 4/5 fermentor raise temperature to 71 degrees. Day 6/7 raise temperature to 74 degrees. Cool fermentor to 50/55 deg on day 7 (if FG is reached) Transfer to keg for dry hop day 8. Dry hop (8 oz Mosic) - in keg for 2 days Cold crash to 39 deg on day 10

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