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 galStyle: American IPA (21A)
Boil Size: 6.78 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 61.2 IBUsBoil 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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