Broken Fist IPA

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 3.15 galStyle: American IPA (21A)
Boil Size: 3.26 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: 3 Gal BIAB (8g kettle)
Bitterness: 43.0 IBUsBoil Time: 60 min
Est OG: 1.069 (16.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.34 gal Salem/Bevery IPA Profile Water 1
4.84 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
10.19 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.50 oz Chinook [11.1%] - First Wort Hops 5
0.50 oz Cascade [6.8%] - Boil 15 min Hops 6
0.37 tsp Irish Moss (Boil 10 min) Misc 7
0.50 oz Citra [12.0%] - Boil 5 min Hops 8
0.50 oz Citra [12.0%] - Boil 0 min Hops 9
0 pkgs San Diego Super Strain (White Labs #WLP090) Yeast 10
0.50 oz Chinook [11.1%] - Dry Hop 13 days Hops 11
1.00 oz Citra [12.0%] - Dry Hop 6 days Hops 12
0.50 oz Cascade [6.8%] - Dry Hop 6 days Hops 13
0.20 oz Chinook [11.1%] - Dry Hop 6 days Hops 14

Notes

Beer inspired by Broken Skull IPA. Listed to Rob Croxall on the Steve Austin Podcast talk about the beer. Had to improvise my original recipe due to only having two ounces of Citra. Mashed at 152F steadily. Efficiency was poor. I think I need to start milling my grain twice. Final volume was short, topped off with approx 0.75g of water. Pitched 1000 ML starter into wort. Aerated with about 30 secs pure O2. Kegged on 5/8. Ran out of CO2, couldn't purge keg. Had just enough wort to fill the keg. Didn't sample of take a FG. Beer smelled amazing.
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