Double Knoggin Knocker IPA 5.0 
All Grain Recipe
Submitted By: mbushnel (Shared)
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| Brewer: Mike Bushnell | |
| Batch Size: 12.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 16.10 gal | Style Guide: BJCP 2008 |
| Color: 6.0 SRM | Equipment: Mike's Equipment |
| Bitterness: 83.0 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 |
# |
| 31 lbs 1.15 oz |
Thomas Fawcett Pearl (3.0 SRM) |
Grain |
1 |
| 2.76 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 2 lbs 1.36 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
3 |
| 1.00 oz |
HopShot (CO2 - extracted hop resin) [10.0%] - Boil 90 min |
Hops |
4 |
| 3.49 oz |
Simcoe [12.7%] - Steep 15 min |
Hops |
5 |
| 3.49 oz |
Simcoe [12.7%] - Steep 45 min |
Hops |
6 |
| 2.50 oz |
Columbus (Tomahawk) [13.8%] - Steep 45 min |
Hops |
7 |
| 2.50 oz |
Columbus (Tomahawk) [13.8%] - Steep 15 min |
Hops |
8 |
| 2.00 oz |
Simcoe [12.3%] - Steep 0 min |
Hops |
9 |
| 1.00 oz |
Columbus (Tomahawk) [17.6%] - Steep 0 min |
Hops |
10 |
| 2.0 pkgs |
Vermont Ale Yeast (Giga Yeast #GY054) |
Yeast |
11 |
| 2.80 oz |
Simcoe [12.7%] - Dry Hop 8 days |
Hops |
12 |
| 2.00 oz |
Columbus (Tomahawk) [13.8%] - Dry Hop 8 days |
Hops |
13 |
| 4.20 oz |
Simcoe [12.7%] - Dry Hop 5 days |
Hops |
14 |
| 3.00 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% 9.0 0.0
Sparge water PH - 5.33
Target Mash PH - 5.15 - 5.20
Strike Wate PH - 5.18 befor phos acid - 3.93
Beginning PH - 5..41 - 149
15 Minute PH - 5.40 - 149
30 Minute PH - 5.34 - 149
45 Minute PH - 5.30 - 148
60 minute PH - 5.30 - 149
75 Minute PH - 5.30 - 149
90 Minute PH - 5.48 - 149
Pre boil wort PH - 5.50
Post Boil Wort PH - 5.16
Beer PH -
Added 3 ml of phosphoric acid @ 63 minute mark.
Turned on element for boil kettle at 12 gallons
Used 3 ML of hop shot
Gravity
Day 1 - temp 67
Day 2 - 1.042 temp 67
Day 3 - 1,028 temp 67 - turned temperature up to 68 degrees
Day 4 - 1.023 temp 68 - turned temperature up to 69 degrees
Day 5 - 1.023 - temp 69
Day 6 - 1.022 - temp 69 - dry hop 1
Day 7 - temp 69
Day 8 - 1.016 - temp 69 -
Day 9 - 1.016 - temp 69 - add dry hop 2 (sunday)
Day 10 - 1.016 - temp 69
Day 11 - 1.014 - temp 69
Day 12 - 1.014 - temp 69
Day 13 -
Day 14 - keg
Day 15 -
Day 16 -
This Recipe Has Not Been Rated
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