Miss Gnomer

All Grain Recipe

Submitted By: eviljason (Shared)
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Brewer: Jason Nelms
Batch Size: 2.75 galStyle: American IPA (21A)
Boil Size: 3.71 galStyle Guide: BJCP 2015
Color: 7.7 SRMEquipment: ANVIL Foundry 6.5 (2.5 gal batch) size
Bitterness: 59.1 IBUsBoil Time: 90 min
Est OG: 1.056 (13.7° P)Mash Profile: BIAB, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Amount Name Type #
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
4 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
8.00 oz Munich Malt (9.0 SRM) Grain 4
0.10 oz Magnum [13.5%] - First Wort Hops 5
1.00 oz Mosaic (HBC 369) [11.5%] - Boil 15 min Hops 6
1.00 oz Mosaic (HBC 369) [11.5%] - Steep 60 min Hops 7
0.5 pkgs California Ale (White Labs #WLP001) Yeast 8
2.00 oz Mosaic (HBC 369) [11.5%] - Dry Hop 7 days Hops 9


Mashing: Mix the Gypsum with water (4.25G), heat to 185-190 deg F and then let cool to mash in water temp (about 170). Add Milled Malts to the water and stir throughly to wet all the malt. Hold at 152 for 60 minutes Lautering and Sparging: Start drawing the wort off and adding it back over the top of your mash until the wort is reasonably clear, then divert frow to your kettle/pot. When the wort level is just above the grain start sparging at 165-170 deg water. Continue sparging and drawing wort off until you reach 7.5 gallons in your kettle/pot, or your wort is at 1.009 SG, which ever comes first. Top up to a pre-boil kettle volume to 7.5G with brewing liqour if necessary. Boiling: Start heating the wort when you are about half way through the sparge. Add hops according to the recipe, and boil for 60-90 minutes (until you hit your gravity target). At the end of the boil, turn the heat off and stir the wort to create a whirlpool. Add the whirlpool hops (some brewers like to add in stages here, for example, 50% of the whirlpool hops at flameout and 50% of the whirlpool hops about half way through the cooling cycle.) Chilling/Aeration and Fermentation: Chill the wort to about 65F, aerate, and add the yeast. Ferment at 68-70 F. When primary fermentation is almost complete, concider racking off into another vessel before dry hopping. Dry Hopping: Add the hop pellets (again some brewers may want to try adding 50% initially and then add the remaining 50% three or four days later). Shake the carboy, or agitate the beer somehow to get the hops thoroughly mixed and suspended in the beer. Repeat the agitation twice at 24 hour intervals. Chill the beer to 35 degrees F and age for at least 7 days before racking off the hops and packaging.

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