Eden IPA

All Grain Recipe

Submitted By: paulhpeterson (Shared)
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Brewer: Paul Peterson
Batch Size: 6.00 galStyle: Imperial IPA (14C)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: My Equipment
Bitterness: 102.2 IBUsBoil 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

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


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 Abrasive

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