20220928 Clouds v2 
All Grain Recipe
Submitted By: The161 (Shared)
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| Brewer: MJB/SAB | |
| Batch Size: 12.00 gal | Style: New England IPA (21B) |
| Boil Size: 15.94 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: ABC Brew Easy 10 Gallon (20190119) |
| Bitterness: 20.6 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: BIAB-154F |
| Est FG: 1.013 SG (3.4° P) | Fermentation: MJB - IPA/NEIPA 2021 |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.92 gal |
RO Water (Olathe) |
Water |
1 |
| 26.60 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 13.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 16 lbs |
Premium Pilsner Malt (Rahr) (2.0 SRM) |
Grain |
5 |
| 9 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
6 |
| 7 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
7 |
| 4 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
| 8.00 oz |
Citra [14.5%] - Steep 15 min |
Hops |
9 |
| 2.0 pkgs |
Classic New England (Bootleg Biology #BUSA2) |
Yeast |
10 |
| 5.00 oz |
Citra [12.0%] - Dry Hop 2 days |
Hops |
11 |
| 4.00 oz |
El Dorado [15.0%] - Dry Hop 2 days |
Hops |
12 |
| 3.50 oz |
Simcoe [13.0%] - Dry Hop 2 days |
Hops |
13 |
| 2.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 2 days |
Hops |
14 |
Notes
Recipe from Craft Beer Magazine
June-July 2022
HOP NOTES:
AA Content of Citra (Whirlpool addition) was not disclosed
IBU was noted as: n/a
With 12% AA, Citra brings 25 IBU (13% brings 27 IBU)
YEAST NOTES:
Bootleg Biology Classic New England yeast is used.
This is not available in Beersmith?
If using Imperial Barbarian, need to increase the attenuation to 81% to match recipe.
*Default is in the low-mid 70s.
**Is this an Imperial vs. Bootleg thing, or what is the story here??
-->This changes final gravity from 1.014 (BKS recipe) to 1.021 (Beersmith with Barbarian)
*I have specified 81% attenuation in recipe to match BKS...also pitching 1.0 Billion Cells /P/L for optimal yeast health.
WATER NOTES:
BKS says they use a "moderately soft" water profile with 3:1 chloride-to-sulfate ratio.
The 3:1 is not a surprise, but "moderately soft" means what?? Per water chemistry, assumed Calcium content of 65 ppm...
**The above assumption yields 90 ppm of chloride and 30 ppm of sulfates!
Also, no mention of the target mash pH.....recipe uses 5.4 (neutral)
MALT NOTES:
Thinking about using typical US ingredients, but may need to conduct some espionage at BKS this week!!!This Recipe Has Not Been Rated
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