24-05 Summer Slammer Cold IPA 
All Grain Recipe
Submitted By: jessenjm1 (Shared)
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| Brewer: Johnathan Jessen | |
| Batch Size: 6.00 gal | Style: Specialty IPA (21B) |
| Boil Size: 9.32 gal | Style Guide: BJCP 2015 |
| Color: 3.8 SRM | Equipment: JJ Brewhouse 6 gal BIAB |
| Bitterness: 34.7 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, 148F |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, 52F |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.50 oz |
Citra [12.0%] - Mash Hop |
Hops |
1 |
| 9 lbs |
Swaen©Pilsner (1.9 SRM) |
Grain |
2 |
| 2 lbs |
Barke Vienna (Weyermann) (3.2 SRM) |
Grain |
3 |
| 1 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
4 |
| 4.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
| 7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
7 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 10.00 ml |
Phosphoric Acid (Boil 0 min) |
Misc |
9 |
| 2.00 oz |
Citra [12.0%] - Steep 20 min |
Hops |
10 |
| 2.00 oz |
Mosaic [15.0%] - Steep 20 min |
Hops |
11 |
| 2.00 oz |
El Dorado [14.0%] - Steep 20 min |
Hops |
12 |
| 1.0 pkgs |
Lunar Crush Lager OYL-403 (Omega #OYL-403) |
Yeast |
13 |
| 2.00 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
14 |
| 2.00 oz |
Mosaic [15.0%] - Dry Hop 3 days |
Hops |
15 |
| 2.00 oz |
El Dorado [14.0%] - Dry Hop 3 days |
Hops |
16 |
Notes
Phosphoric acid addition to achieve post boil pH 4.8.
6/22/24
Brewed at Fernando's house on a hot day. He brewed a bock on his 3 vessel 5 gal Spike system. Sprayed the grains before milling to see how I like it. Slightly high on mash temp 152, but it dropped during the mash. I tried a mash out using boiling water, but it only rose to 154, then on second attempt 157. I am not using the bag anymore, so just using the mesh hose. Recirc was fine. Semi batch drained before adding sparge water. Sparge to 9 gals then boil. Fairly vigorous boil. pH 4.93 post boil, added phosphoric acid to 4.8. Post boil 7.4 gals before whirlpool. Chill to 90, then brought it home. Chill further to 50, then oxygenate.
OG 1.050, 6 gal
Pitched decanted 5L starter from 9 month old yeast. It was sluggish in the starter but did bubble.
6/24/24
Fermentation took off quickly. It's down to 1.036 today. Holding at 50F.
6/28/24
Add dry hop. 1.013. Flushed with CO2. Still ticking down.
7/1/24
FG 1.009, 5.4%, 81.4% attenuation.
Dumped hoppy trub, then racked to keg.
8/24/24
This was a solid IPA, with great hop flavors and a clean body. But there was an odd chemical aroma and flavor that I think came from the thiolized yeast. I didnt like it at all, and it detracted from the overall beer. Others seemed to enjoy it, and I had no issue giving it away. I am glad I only made 5 gals, because this would take me forever to drink.
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