NE IPA 2.5 (El Dorado, Cryo Mosaic, & Cryo Citra)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 6.78 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 61.2 IBUs	Boil Time: 60 min
Est OG: 1.064 (15.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Single Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs 3.20 oz	White Wheat Malt (2.4 SRM)	Grain	1
9.60 oz	Oats, Golden Naked®™ (Simpsons) (9.1 SRM)	Grain	2
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs 3.20 oz	Oats, Flaked (1.0 SRM)	Grain	4
0.50 oz	Cryo - Mosaic [22.0%] - Steep 30 min	Hops	5
0.50 oz	Cryo - Citra [25.0%] - Steep 30 min	Hops	6
2.00 oz	El Dorado [15.0%] - Steep 30 min	Hops	7
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	8
0.50 oz	Cryo - Mosaic [22.0%] - Dry Hop 5 days	Hops	9
0.50 oz	Cryo Citra [24.4%] - Dry Hop 5 days	Hops	10
2.00 oz	El Dorado [15.0%] - Dry Hop 5 days	Hops	11
1.00 oz	Cryo Citra [24.4%] - Dry Hop 2 days	Hops	12
1.00 oz	Cryo - Mosaic [22.0%] - Dry Hop 2 days	Hops	13

Notes

4 oz El Dorado, 2 oz Cryo Citra, 2 oz Cryo Mosaic, 5 mL HopShot Used RVA Manchester ale yeast. Add 2.5 g Gypsum, 3.5 g CaCl2 to mash water. 2 batch sparges (2.5 gal each). Add 1.5 g gypsum and 2.2 g CaCl2 per batch sparge. Steep hops @180F. 5 day dry hop into primary @50% attenuation (1.030). Dry hops in weighted muslin bags. Screen around dip tube. Transfer wort into keg at this time and attach spunding valve. 2nd dry hop is also in keg using muslin bag. Transfer to another keg for serving. Minimizes O2 exposure.

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