Phantasm NEIPA

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: 8.20 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: Blichmann Engineering Pro Pilot 5 gal batch
Bitterness: 41.0 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.00 gal Wegmans Purified Water Water 1
6.00 g Calcium Chloride (Mash 60 min) Misc 2
2.22 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.62 g Salt (Mash 60 min) Misc 5
1.25 ml Lactic Acid (Mash 60 min) Misc 6
5.36 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 7
8 lbs 8.00 oz Brewers Malt 2-Row (Briess) (2.1 SRM) Grain 8
2 lbs 5.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 9
1 lbs 12.00 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 10
1 lbs 10.00 oz Rye Malt (Weyermann) (3.0 SRM) Grain 11
1 lbs Oats, Flaked (1.0 SRM) Grain 12
12.00 oz BEST Chit Malt (BESTMALZ) (1.3 SRM) Grain 13
1.00 oz Cryo - Cascade [16.5%] - Mash Hop Hops 14
0.25 tsp Potassium Metabisulfite (Mash 0 min) Misc 15
0.20 tsp Potassium Metabisulfite (Sparge 0 min) Misc 16
4.29 g Calcium Chloride (Sparge 60 min) Misc 17
1.72 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 18
1.26 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 19
1.09 g Salt (Sparge 60 min) Misc 20
0.50 items Whirlfloc Tablet (Boil 15 min) Misc 21
0.20 oz Cryo - Citra [25.0%] - Boil 10 min Hops 22
0.20 oz Cryo - Mosaic [20.8%] - Boil 10 min Hops 23
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 24
12.00 oz Corn Sugar (Dextrose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 25
100.00 g Phantasm (Boil 0 min) Misc 26
0.75 oz Cryo - Citra [25.0%] - Steep 20 min Hops 27
0.75 oz Cryo - Mosaic [20.8%] - Steep 20 min Hops 28
1.0 pkgs Cosmic Punch (Omega #OYL-402) Yeast 29
50.00 g Phantasm (Primary 1 days) Misc 30
1.00 oz Cryo - Citra [25.0%] - Dry Hop 3 days Hops 31
1.00 oz Cryo - Mosaic [20.8%] - Dry Hop 3 days Hops 32
1.00 oz LUPOMAX® Sabro® HBC 438 c.v. [21.5%] - Dry Hop 3 days Hops 33
2.00 oz Lotus [15.3%] - Dry Hop 2 days Hops 34

Notes

BrewDay Notes- Mash pH was 5.4 at 156 so added 1.2 ml lactic acid. Mash pH 5.3 stabilized. Initial boil pH 5.35. Added .3 tsp baking soda to get 5.5 pH. Whirlpool temp started 185 and then drifted as low as 170. Initial fermenter pH 4.95. Pitched 65. Day 0- Decent sulfur smell noticed when opening fermenter to add yeast. Likely the whirlpooled Phanstasm in the beer. Day1- Added last 30g Phantasm (was a 150g pack and used 120 in whirlpool) to primary. Decent sulfur smell noticed- likely from Phantasm already in primary. Day2- Added 3oz dry hops. Slight sulfur smell noticed. Day 3- Hydrometer at 1.025 (Tilt way off). pH 4.09 (Phantasm and hops maybe?). Added .5 g baking soda mixed with 40 ml boiled then cooled RO water. Day 6- Hydrometer at 1.018. Day 8- kegged.

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