JC Tetreault + Team IPA 
All Grain Recipe
Submitted By: Rubo (Shared)
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| Brewer: JC Teteault | |
| Batch Size: 10.00 gal | Style: American IPA (21A) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2015 |
| Color: 5.5 SRM | Equipment: Ruby Street Brewing - Fusion 15™ 15 Gallon |
| Bitterness: 0.0 IBUs | Boil Time: 90 min |
| Est OG: 1.070 (17.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 50.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 30.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 20 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 1 lbs |
Crisp Caramalt (15.0 SRM) |
Grain |
4 |
| 1 lbs |
Wheat Malt, White (Rahr) (3.2 SRM) |
Grain |
5 |
| 1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
6 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 5.00 g |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
| 2 lbs |
Honey - Wildflower [Primary] (8.0 SRM) |
Honey |
9 |
| 1.0 pkgs |
London Ale III (BSI #A-18) |
Yeast |
10 |
| 2 lbs |
Sabro [12.2%] - Dry Hop 3 days |
Hops |
11 |
Notes
Ferment at 68F until terminal.
24 hours after hitting terminal, add dry hop. Dry hop for 3 days.
Cold condition for 7 days.This Recipe Has Not Been Rated
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