SHOPTALK White IPA (with Matt Rippon)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 11.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 17.04 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: BreezeWay 10
Bitterness: 45.5 IBUsBoil 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

Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
17 lbs 6.40 oz Pilsen (MFB) (1.8 SRM) Grain 2
5 lbs 12.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
3 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
8.00 oz Oats, Flaked (1.4 SRM) Grain 5
1.75 oz Bravo [15.2%] - Boil 60 min Hops 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
12.00 tsp Yeast Nutrient (Boil 10 min) Misc 8
1.00 oz Centennial [8.7%] - Boil 5 min Hops 9
1.00 oz Citra [13.2%] - Boil 5 min Hops 10
0.50 oz Cascade [5.7%] - Boil 5 min Hops 11
0.75 oz Coriander Seed (Boil 5 min) Misc 12
0.75 oz Orange Peel, Bitter (Boil 5 min) Misc 13
2.00 oz Centennial [8.7%] - Boil 0 min Hops 14
2.00 oz Citra [13.2%] - Boil 0 min Hops 15
1.50 oz Cascade [5.7%] - Boil 0 min Hops 16
3.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 17


BREWDAY 05/09/15: MASH: 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. LAUTER: 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. OG: 1.063 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. FERMENTATION LOG: 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.

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