Voodoo Ranger Juicy Haze IPA clone 2

All Grain Recipe

Submitted By: lagrassa (Shared)
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Brewer: William La Grassa
Batch Size: 5.25 galStyle: Hazy IPA (21C)
Boil Size: 6.43 galStyle Guide: BJCP 2021
Color: 5.5 SRMEquipment: ROBOBREW
Bitterness: 40.3 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.019 SG (5.0° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.24 gal Water Bills (7-6-22) Water 1
10.82 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.19 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.07 g Calcium Chloride (Mash 60 min) Misc 4
0.54 g Baking Soda (Mash 60 min) Misc 5
0.31 g Salt (Mash 60 min) Misc 6
0.21 g Chalk (Mash 60 min) Misc 7
12 lbs 13.83 oz Pale Malt (2 Row) US (2.0 SRM) Grain 8
1 lbs 1.20 oz Wheat, Flaked (1.6 SRM) Grain 9
1 lbs 1.13 oz Oats, Flaked (1.0 SRM) Grain 10
1.10 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11
3.09 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
0.91 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
0.59 g Calcium Chloride (Sparge 60 min) Misc 14
0.15 g Baking Soda (Sparge 60 min) Misc 15
0.09 g Salt (Sparge 60 min) Misc 16
0.06 g Chalk (Sparge 60 min) Misc 17
4.91 oz Turbinado [Boil] (10.0 SRM) Sugar 18
2.25 oz Cascade [5.5%] - Steep 20 min Hops 19
2.25 oz Centennial [10.0%] - Steep 20 min Hops 20
2.25 oz Citra [12.0%] - Steep 20 min Hops 21
2.25 oz Nugget [13.0%] - Steep 20 min Hops 22
2.25 oz Simcoe [13.0%] - Steep 20 min Hops 23
1.0 pkgs Lalbrew Verdant IPA yeast (lallemand #) Yeast 24
0.50 oz Centennial [10.0%] - Dry Hop 0 days Hops 25
0.50 oz Citra [12.0%] - Dry Hop 0 days Hops 26
0.50 oz Nugget [13.0%] - Dry Hop 0 days Hops 27
0.50 oz Simcoe [13.0%] - Dry Hop 0 days Hops 28

Notes

PH-5.50 1st runnings 1.065 Pre boil-1.068 OG-1.074 diluted with 1/2 gal water NEW OG 1.070 FG-1.010 FG-added 15 minutes to boil. ABV-7.88% (7.9%) Second brewing notes PH added 5.5 ml acid PH final 5.2 1st runings 1.048 pre boil 1.052 post boil 1.062 added 1/2 cup brown sugar FG1.012 ABV 6.6% steep hops added at 170 degrees dry hopped for 5 days kegged 9016-23

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