The BIPA 1.2 
All Grain Recipe
Submitted By: bschwalls (Shared)
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| Brewer: Grotto | |
| Batch Size: 5.50 gal | Style: American IPA (14B) |
| Boil Size: 7.83 gal | Style Guide: BJCP 2008 |
| Color: 3.8 SRM | Equipment: Grotto Equipment |
| Bitterness: 26.9 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 8.00 oz |
Golden Naked Oats (10.0 SRM) |
Grain |
5 |
| 0.25 oz |
Sterling [7.5%] - Boil 60 min |
Hops |
6 |
| 0.25 oz |
Sterling [7.5%] - Boil 30 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.00 oz |
Citra [15.1%] - Boil 5 min |
Hops |
9 |
| 0.50 oz |
Apollo [16.1%] - Boil 5 min |
Hops |
10 |
| 0.50 oz |
Sterling [7.5%] - Boil 5 min |
Hops |
11 |
| 2.00 oz |
Citra [15.1%] - Boil 0 min |
Hops |
12 |
| 1.00 oz |
Apollo [16.1%] - Boil 0 min |
Hops |
13 |
| 1.0 pkgs |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
14 |
| 0.25 oz |
Ginger Root (Secondary 10 days) |
Misc |
15 |
| 2.00 oz |
Chinook [11.6%] - Dry Hop 10 days |
Hops |
16 |
| 1.00 oz |
Cascade [6.5%] - Dry Hop 10 days |
Hops |
17 |
| 1.00 oz |
Centennial [8.4%] - Dry Hop 10 days |
Hops |
18 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 10 days |
Hops |
19 |
| 1.00 oz |
Orange Peel, Sweet (Secondary 5 days) |
Misc |
20 |
Taste Notes
Before dry hopping I will cold crash the beer for a few days to help drop out some of the yeast. Then rack to a secondary and dry hop for 10 days.Notes
2-20-15 bottling and kegging day. have almost 6 gal so plan is to bottle some up for bottle conditioning and keg the rest. i do not plan to add any fresh yeast as i hope the brett will do its thing as always. dissolved 7.5 oz of sugar into 2 cups of water and racked all of the beer into bottling bucket. gave a subtle stir to make sure it is completely mixed. bottled 4 - 750s and 6 - 375s. about 4 gal into keg. carbing at 30 psi for a day then down to 18. i do want decent carbonation on this. gravity was still at 1.007.
2-18-15 cold crashing again before bottling/kegging
2-17-15 added orange peel and ginger root that have been soaking in vodka
2-11-15 racked onto dry hop and harvested brett.
2-9-15 cold crashing then racking to dry hop. also plan to add 1 oz sweet bitter orange peel and .25 oz of dried ginger root. dry hop for 5 days then add ginger and orange that'll be soaking in vodka.
1-26-15 gravity at 1.007. tastes great. surprised it hasn't dropped more. ready whenever.
9-7-14 brew day. mashing with 3.3 gal of water (1.2 qt/lb). strike water at 161 and hit 148. PH per strip is around 5.2 ph which from my readings means more like 5.5. stirred half way thru. sparging with 7.5 gal at 180 degrees to collect 8 gal. kettle ph appeared to be about 5.3.
9-3-14 1 L starter going as same culture used in past 2 batches.This Recipe Has Not Been Rated
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