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 gal | Style: American IPA (21A) |
| Boil Size: 5.22 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 41.6 IBUs | Boil 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.This Recipe Has Not Been Rated
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