Double Knoggin Knocker IPA 4.0 
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: 9.50 gal | Style Guide: BJCP 2008 |
| Color: 6.0 SRM | Equipment: Mike's Equipment |
| Bitterness: 78.3 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs 7.52 oz |
Thomas Fawcett Pearl (3.0 SRM) |
Grain |
1 |
| 2.56 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 1 lbs 0.64 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
| 0.65 oz |
HopShot (CO2 - extracted hop resin) [10.0%] - Boil 90 min |
Hops |
4 |
| 2.00 oz |
Simcoe [12.7%] - Steep 15 min |
Hops |
5 |
| 2.00 oz |
Simcoe [12.7%] - Steep 30 min |
Hops |
6 |
| 2.00 oz |
Simcoe [12.3%] - Steep 0 min |
Hops |
7 |
| 1.00 oz |
Columbus (Tomahawk) [13.8%] - Steep 15 min |
Hops |
8 |
| 1.00 oz |
Columbus (Tomahawk) [17.6%] - Steep 0 min |
Hops |
9 |
| 1.00 oz |
Columbus (Tomahawk) [13.8%] - Steep 30 min |
Hops |
10 |
| 1.0 pkgs |
Vermont Ale Yeast (Giga Yeast #GY054) |
Yeast |
11 |
| 1.60 oz |
Simcoe [12.7%] - Dry Hop 8 days |
Hops |
12 |
| 0.80 oz |
Columbus (Tomahawk) [13.8%] - Dry Hop 8 days |
Hops |
13 |
| 2.40 oz |
Simcoe [12.7%] - Dry Hop 5 days |
Hops |
14 |
| 1.20 oz |
Columbus (Tomahawk) [13.8%] - Dry Hop 5 days |
Hops |
15 |
Notes
Water Treeatment ppm
Calcium 129.3
Magnesium 17
Sodium 15
Sulfate 303.2
Chloride 50
Bicarbonate -23.6
Total Hardness 393
Alkalinity -20
RA -122
SO4/Cl Ratio 6.1
Mineral (grams) (grams)
Gypsum (CaSO4) 8.7 11.8
Epsom Salt (MgSO4) 3.5 4.2
Canning Salt (NaCl) 0.8 0.9
Calcium Chloride (CaCl2) 1.1 1.6
Chalk (CaCO3) 0.8 Not Recommended Acid (mL) (mL)
Phosphoric 10.00% 0.0 0.0
Target Mash PH - 5.15 - 5.20
Sparge Water PH - 5.7
Strike Wate PH - 5.48
Beginning PH - 5.41 - 149
15 Minute PH - 5.40 - 149
30 Minute PH - 4.78 - 148
45 Minute PH - 5.21 - 146
60 minute PH - 5.28 - 148
75 Minute PH - 5.24 - 149
90 Minute PH - 5.26 - 149
Pre boil wort PH - 5.34 - 149
Post Boil Wort PH - 5.34
Beer PH -
Added 1 tsp of phosphoric acid @ 68 minute mark. Nex time add 1 1/2 tsp phosphoric acid with strike water
Gravity
Day 1 -
Day 2 - Added to yeast - temp 68
Day 3 - temp 68
Day 4 - 1.035 - temp 68
Day 5 - 1.027 - temp 67
Day 6 - 1.023 - temp 67
Day 7 - 1.020 - temp 66 - turned up to 69 - applied 3 lbs of CO2
Day 8 - 1.019 - temp 69 - added first dry hop addition
Day 9 -
Day 10 -
Day 11 - 1.011 - temp 69 - dumped yeast - 2nd dry hop addition
Day 12 - purged CO2 through dump valve until wort in site glass was clear
Day 13 -
Day 14 - purged CO2 through dump valve for 5 minutes
Day 15 - Purged CO2 through dump valve until beer was clear in sigh glass
Day 16 - Kegged
This Recipe Has Not Been Rated
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