Uncharted Territory IPA 
All Grain Recipe
Submitted By: nahthan (Shared)
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| Brewer: Nathan Smith | |
| Batch Size: 15.00 gal | Style: American IPA (14B) |
| Boil Size: 13.00 gal | Style Guide: BJCP 2008 |
| Color: 5.9 SRM | Equipment: My Equipment |
| Bitterness: 91.5 IBUs | Boil Time: 90 min |
| Est OG: 1.068 (16.5° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17.00 gal |
East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) |
Water |
1 |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 28 lbs |
Pale Malt (Rahr 2 Row) US (2.0 SRM) |
Grain |
4 |
| 4 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Carafoam (2.0 SRM) |
Grain |
6 |
| 1 lbs 8.00 oz |
Caramel/Crystal Malt - 15L (15.0 SRM) |
Grain |
7 |
| 12.00 oz |
Acidulated Malt (3.0 SRM) |
Grain |
8 |
| 3.00 oz |
Columbus (Tomahawk) [14.0%] - Mash Hop |
Hops |
9 |
| 2 lbs |
Turbinado (10.0 SRM) |
Sugar |
10 |
| 3.00 oz |
Simcoe [14.5%] - Boil 85 min |
Hops |
11 |
| 1.00 oz |
Citra [12.9%] - Boil 30 min |
Hops |
12 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 1.70 oz |
Citra [12.9%] - Boil 15 min |
Hops |
14 |
| 3.00 oz |
Legacy [10.2%] - Boil 10 min |
Hops |
15 |
| 2.00 items |
Servomyces (Boil 10 min) |
Misc |
16 |
| 3.00 oz |
Mosaic HBC 369 [11.0%] - Boil 5 min |
Hops |
17 |
| 4.00 oz |
Mosaic HBC 369 [11.0%] - Boil 0 min |
Hops |
18 |
| 2.0 pkgs |
Vermont Ale (The Yeast Bay #) |
Yeast |
19 |
| 3.00 oz |
Mosaic HBC 369 [13.0%] - Dry Hop 5 days |
Hops |
20 |
Notes
"Uncharted Territory IPA", Brewed 3/23/2014. 77% Rahr 2-row, 10% Belgian Pils, 5% Turbinado Sugar, 4% Carafoam, 3% C15, 2% Acidulated. 4 grams of calcium chloride and 2 grams gypsum added to the mash. OG 1.066, 80 IBU. Hop back: 1st carboy: 4oz. Mosaic - Vermont Ale yeast, 2nd carboy: 2oz. Legacy, 2oz. Citra, Funk Town Pale yeast. 3rd Carboy: no hopback, Wallonian Farmhouse Ale yeast. Fermentation procedure: pitch at ~63F, Ferment first 7 days at 63. Add all sugar at day 4 *none in kettle Raise to 66F by day 6. Hold at 66F for days 7-14. Dry hop #1 at day 7, 3/30/2014: Carboy #1/VT: 2oz. Mosaic, Carboy #2/FT: .5oz. each Simcoe/Citra; Carboy #3/WA: .2oz each Mosaic/Citra; Dry hop #2 at day 13, 4/7/2014: Carboy #1/VT: 1oz. Mosaic Carboy #2/VT: .5oz. each Simcoe/Citra; Carboy #3: .4oz. each Mosaic/CitraThis Recipe Has Not Been Rated
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