Double Knoggin Knocker IPA 3.0 
All Grain Recipe
Submitted By: mbushnel (Shared)
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| Brewer: Mike Bushnell | |
| Batch Size: 6.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 9.45 gal | Style Guide: BJCP 2008 |
| Color: 6.1 SRM | Equipment: Mike's Equipment |
| Bitterness: 94.8 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 90.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs 7.54 oz |
Thomas Fawcett Pearl (3.0 SRM) |
Grain |
1 |
| 2.53 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 1 lbs 0.68 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
| 2.00 oz |
HopShot (CO2 - extracted hop resin) [10.0%] - Boil 90 min |
Hops |
4 |
| 1.50 oz |
Columbus (Tomahawk) [14.0%] - Steep 0 min |
Hops |
5 |
| 1.50 oz |
Columbus (Tomahawk) [13.8%] - Steep 0 min |
Hops |
6 |
| 1.50 oz |
Simcoe [13.0%] - Steep 0 min |
Hops |
7 |
| 1.50 oz |
Simcoe [12.7%] - Steep 0 min |
Hops |
8 |
| 1.00 oz |
Columbus (Tomahawk) [13.8%] - Steep 30 min |
Hops |
9 |
| 1.00 oz |
Columbus (Tomahawk) [13.8%] - Steep 15 min |
Hops |
10 |
| 1.00 oz |
Simcoe [12.7%] - Steep 15 min |
Hops |
11 |
| 1.00 oz |
Simcoe [12.7%] - Steep 30 min |
Hops |
12 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
13 |
| 1.40 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 8 days |
Hops |
14 |
| 1.40 oz |
Simcoe [12.7%] - Dry Hop 8 days |
Hops |
15 |
| 2.10 oz |
Columbus (Tomahawk) [13.8%] - Dry Hop 4 days |
Hops |
16 |
| 2.10 oz |
Simcoe [12.7%] - Dry Hop 4 days |
Hops |
17 |
Taste Notes
Citrusy nose. Smooth bitterness and a nice bite on the back end. Piney, grapefruit in flavor. Very hop forward but not to the point where it taste like hop juice. Next time use higher simcoe to columbus hop ratio.Notes
Water Treeatment ppm
Calcium 129.3
Magnesium 17
Sodium 15
Sulfate 303.2
Chloride 50
Bicarbonate -23.6
Total Hardness 393
Alkalinity -64
RA -20
SO4/Cl Ratio 6.1
Mineral (grams) (grams)
Gypsum (CaSO4) 7.8 11.7
Epsom Salt (MgSO4) 3.2 4.2
Canning Salt (NaCl) 0.7 0.9
Calcium Chloride (CaCl2) 1.0 1.6
Chalk (CaCO3) 0.7 Not Recommended Acid (mL) (mL)
Phosphoric 10.00% 19.5 (3.95 teaspoons) 0.0
Target Mash PH - 5.15 - 5.20
Beginning PH - 5.14 - temp 150
15 Minute PH - 5.15 - temp 149
30 Minute PH - 5.21 - temp 147 - added 1/2 tsp phosphoric acid
45 Minute PH - 5.15 - temp 149
60 minute PH - 5.14 - temp 149
75 Minute PH - 5.14 - temp 152
90 Minute PH - 5,15 - temp 151
Pre boil wort PH - 5.33
Post Boil Wort PH - 5.05
Beer PH -
Gravity
Day 1 -
Day 2 -
Day 3 - 1.041
Day 4 - 1.016 - 1st Dry Hop added - Turned Temp up to 69 degrees
Day 5 - 1.014
Day 6 - 1.013
Day 7 -
Day 8 - 2nd Dry Hop added - pump CO2 5 mins. to circulate hops
Day 9 - pump CO2 5 mins. to circulate hops
Day 10 - pump CO2 5 mins. to circulate hops
Day 11 - pump CO2 5 mins. to circulate hops
Day 12 - Keg Beer
Day 13 -
Day 14 -
Dry Hop - Day 6 - 1 oz Cloumbus, 1 oz Simcoe
Intentionally dry hop at the end of primary to attach the resins to the suspended yeast.
This Recipe Has Not Been Rated
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