NE IPA 2.6 (Cashmere, Nelson Sauvin)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 4.00 galStyle: American IPA (21A)
Boil Size: 5.22 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 41.6 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.63 oz White Wheat Malt (2.4 SRM) Grain 1
7.31 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 2
6 lbs 13.69 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
14.72 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4
2.00 oz Cashmere [7.5%] - Steep 30 min Hops 5
1.00 oz Nelson Sauvin [12.2%] - Steep 30 min Hops 6
1.0 pkgs Manchester Ale (RVA #RVA 132) Yeast 7
1.00 oz Nelson Sauvin [12.2%] - Dry Hop 3 days Hops 8
2.00 oz Cashmere [7.5%] - Dry Hop 3 days Hops 9

Notes

4 oz Cashmere, 2 oz Nelson Sauvin Used RVA Manchester ale yeast. Add 1.7 g Gypsum, 2.7 g CaCl2 to mash water. 2 batch sparges (2.5 gal each). Add 1 g gypsum and 1.6 g CaCl2 per batch sparge. Steep hops @180F. Ferment in keg with spunding valve. Dry hop into primary @50% attenuation (1.030). Dry hops in mesh containers. Screen around dip tube. Transfer to another keg for serving. Minimizes O2 exposure. 1/12: probably not good enough crush on malted oats. OG of 1.065 anyway. 4 gallons into 5 gal keg with spunding valve set to 3 psi. Pitched RVA yeast. 1/21: transferred to serving keg. Finished at about 1.018. delicious. Nelson perfectly balances the Cashmere. Super fruity, but the wine like character cuts through the higher finishing gravity and juiciness a bit.

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