SHOPTALK White IPA (with Matt Rippon)
All Grain Recipe
Submitted By: sjareb (Shared)
Members can download and share recipes
|Brewer: Steven Jareb|| |
|Batch Size: 11.00 gal||Style: Belgian Specialty Ale (16E)|
|Boil Size: 17.04 gal||Style Guide: BJCP 2008|
|Color: 3.6 SRM||Equipment: BreezeWay 10|
|Bitterness: 45.5 IBUs||Boil Time: 75 min|
|Est OG: 1.059 (14.5° P)||Mash Profile: Temperature Mash, 2 Step, Medium Body|
|Est FG: 1.011 SG (2.7° P)||Fermentation: Ale, Two Stage|
|ABV: 6.4%||Taste Rating: 30.0|
||Rice Hulls (0.0 SRM)
|17 lbs 6.40 oz
||Pilsen (MFB) (1.8 SRM)
|5 lbs 12.00 oz
||Wheat Malt, Pale (Weyermann) (2.0 SRM)
|3 lbs 8.00 oz
||Wheat, Flaked (1.6 SRM)
||Oats, Flaked (1.4 SRM)
||Bravo [15.2%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Yeast Nutrient (Boil 10 min)
||Centennial [8.7%] - Boil 5 min
||Citra [13.2%] - Boil 5 min
||Cascade [5.7%] - Boil 5 min
||Coriander Seed (Boil 5 min)
||Orange Peel, Bitter (Boil 5 min)
||Centennial [8.7%] - Boil 0 min
||Citra [13.2%] - Boil 0 min
||Cascade [5.7%] - Boil 0 min
||Abbey Ale (White Labs #WLP530)
Added salts and acid directly to brewing water. Recirculated the mash using a pump the entire time. Hit first rest temp at 122F. Held for 15 minutes then turned on burner to raise to 150F. Took about 25 minutes to raise temp to 150F. Held at 150F for 60 minutes. Boiled rice hulls and drained. Added hulls to mash and stirred. Mash PH measured at 5.33. Added an addtional 5ml of lactic acid to lower mash PH but didn't measure final PH.
After mash rest turned burner on and raised temp to 168F. No vorlauf since mash recirculated the entire time. Added salts (forgot to add lactic acid) to sparge water. Sparged for 45 minutes. Collected 17 gallons of wort.
PRE-BOIL GRAVITY: 1.047
BOIL: Boiled for 75 minutes. Maintained vigerous boil. Forgot to add sugar (will add during fermentation).
CHILL: Tried to chill by whirpooling (not single pass) could only get down to 120F. Switched to single pass. Chilled to 62F.
PITCH: Added 1 minute of pure O2. Starter wart was decanted and yeast was warmed (left out) until it reached 60F. Pitched quickly after chilling and adding O2. Added one addtional vial of WLP530 a few hours later since gravity and volumes were slightly overshot. Pitched at 62F. Set to ferment at 67F.
05/10/15: AM - 64F Active / Positive CO2 pressure. PM - 67F increasingly active / positive CO2 pressure.
05/11/15: AM - 67F. Very active / Positive CO2 pressure. High Krausen PM - 68F very active / positive CO2 pressure. Krausen falling.
05/12/15: AM: 69F. Active / Positive CO2 pressure. High Krausen. PM: Active (slowing) / Positive CO2 pressure. High Krausen. Added simple syrup (5oz dextrose, 600ml water and 1/4 tsp yeast nutrient). Actvitity increased shortly after.
05/22/15: cold crashed. Down to 45F.
05/25/15: racked to secondary. Gravity at 1.014.
05/26/15: Added 6oz dry hop (Citra, Centennial and cascade 2oz each - no weight).
05/31/15: Kegged 5 gallons (left other 5 in secondary - no space). Began carbonation 20psi and cold crash.
This Recipe Has Not Been Rated