Eden IPA
All Grain Recipe
Submitted By: paulhpeterson (Shared)
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Brewer: Paul Peterson | |
Batch Size: 6.00 gal | Style: Imperial IPA (14C) |
Boil Size: 4.00 gal | Style Guide: BJCP 2008 |
Color: 5.6 SRM | Equipment: My Equipment |
Bitterness: 102.2 IBUs | Boil Time: 60 min |
Est OG: 1.085 (20.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Single Stage |
ABV: 9.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1.20 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
6 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
3 |
15.04 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
8.96 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
5 |
2 lbs 4.80 oz |
Corn Syrup (1.0 SRM) |
Sugar |
6 |
4.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
7 |
0.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
8 |
0.00 oz |
Warrior [15.0%] - Boil 30 min |
Hops |
9 |
0.75 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
1.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
0.60 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
6.00 oz |
Citra [12.0%] - Steep 15 min |
Hops |
13 |
3.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
14 |
6.00 oz |
Citra [12.0%] - Dry Hop 7 days |
Hops |
15 |
Notes
The UK 2 row pale is acutally Golden Promise
Corn Syrup is actually Brewer's crystals.
Made starter with two packages of Wyeast 1968 (viability 66%) in 1500 mL of wort on 4/29.
Did the intermittent shaking method, and place the two Erlenmeyer flasks in the fridge on eveing of 5/1.
For my batch sparge, here is the plan:
5.2 stabilizer to mash and sparge water.
I set the volumes (in volumes tab) so that I would end up with between 7-8 gallons (7.385 to be exact) of wort after batch sparging (after accounting for grain absorbtion). Do exactly as beersmith says now (since I tweaked it).
I put first runoff (4 gallons) into boiler pot, then started boil. This was 1.060. Second run-off (about 3.5 gallons) was placed into the other stainless pot, but not boiled - it was reduced into the boiler until gravity in boiler was 1.066. Then, I added 1.5 lbs of brewer's crystals, and about 1.5 quarts more of the wort in the other stainless pot to make up for volume loss. I did not add any wort or sugar during the last 15 minutes of boil.
I periodically checked gravity during boiling down to volume - once I reached about 1.066, I added the 1.5 lbs of brewer's crystals. I did not actually steep warrior hops (just counted them in steep since I did not use a bag).
OG: 1.084
Ok... A little upset. Just realized my thermometer was not calibrated correctly, and was off 5-9 degrees. If this was the case during mashing, it means I mashed at 155-159, and sparged at 175-179. Also, means I fermented at 65-76 degrees. Guess I'll see how it turns out. Take home message is to always calibrate in ice water (crushed ice, let it sit in fridge for a few hours first) before mash, and again before fermentation.
Dry-hopped with 4 oz of citra on 5/10/14 after 7 days in primary. Did not transfer to secondary. I transfer trub into primary at beginning... we'll see how this turns out.
Rocked carboy everyday (usually twice a day) during dry hopping to get hops off of top.
Cold crashed on evening of 5/15 after 5 days of dry hopping.
Kegged on 5/17/14
FG: 1.020
Tastes almost exactly like Abrasive (perhaps a bit sweeter, and maybe a little tannin flavor - which is likey bc of mashing and fermenting at higher temp that I thought due to thermometer not being calibrated.) Aroma is awesome.
Color is dead on with AbrasiveThis Recipe Has Not Been Rated