Base New West

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 7.00 galStyle: American IPA (21A)
Boil Size: 9.26 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: 1 keg MWP
Bitterness: 45.2 IBUsBoil Time: 70 min
Est OG: 1.055 (13.5° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
8.00 oz Wheat, Flaked (1.6 SRM) Grain 2
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
8.00 oz Oats, Flaked (1.0 SRM) Grain 4
5.00 g Calcium Chloride (Mash 60 min) Misc 5
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
0.50 oz Simcoe [13.0%] - First Wort Hops 7
1.00 oz Simcoe [13.0%] - Boil 10 min Hops 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.00 Whirlfloc Tablet (Boil 5 min) Misc 10
2.00 oz Mosaic (HBC 369) [12.0%] - Steep 20 min Hops 11
2.00 oz Citra [13.0%] - Steep 20 min Hops 12
2.00 oz Simcoe [13.0%] - Steep 20 min Hops 13
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 14
2.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 0 days Hops 15
2.00 oz Citra [13.0%] - Dry Hop 3 days Hops 16
2.00 oz Simcoe [13.0%] - Dry Hop 3 days Hops 17

Notes

Ferment at 63°, After fermentation is complete raise to 71° for 2 days, then crash to 55, purge with CO2 add the dry hop addition, wait 2 days then cold crash and keg. Purge with CO2 with all additions, purge fermenter and keg during transfer.

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