Skunk Nuggetz IPA 3.0

All Grain Recipe

Submitted By: MtnSoul (Shared)
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Brewer: Nick Madaffer
Batch Size: 12.00 gal	Style: American IPA (21A)
Boil Size: 15.54 gal	Style Guide: BJCP 2015
Color: 5.0 SRM	Equipment: Nick's Blichmann Breweasy 10 gal
Bitterness: 217.3 IBUs	Boil Time: 90 min
Est OG: 1.068 (16.6° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
25.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
8.00 g	Baking Soda (Mash 60 min)	Misc	2
8.00 g	Calcium Chloride (Mash 60 min)	Misc	3
6.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
30 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	5
2 lbs	Munich (BestMälz) (7.6 SRM)	Grain	6
1 lbs 12.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	7
1.00 oz	Chinook [11.1%] - First Wort	Hops	8
2.00 oz	Warrior [15.8%] - Boil 60 min	Hops	9
0.87 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
2.00 oz	Columbus/Tomahawk/Zeus (CTZ) [13.3%] - Boil 15 min	Hops	11
1.91 g	Yeast Nutrient (Boil 15 min)	Misc	12
5.00 oz	Simcoe [11.1%] - Steep 40 min	Hops	13
4.00 oz	Amarillo [8.0%] - Steep 40 min	Hops	14
4.00 oz	Citra [12.8%] - Steep 40 min	Hops	15
2.00 oz	Apollo [17.0%] - Steep 40 min	Hops	16
2.00 oz	El Dorado [15.0%] - Steep 40 min	Hops	17
2.00 oz	Nelson Sauvin [11.4%] - Steep 40 min	Hops	18
1.00 oz	Chinook [13.0%] - Steep 40 min	Hops	19
1.00 oz	Columbus/Tomahawk/Zeus (CTZ) [13.3%] - Steep 40 min	Hops	20
0.4 pkgs	California Ale (White Labs #WLP001)	Yeast	21
2.00 oz	Amarillo [8.0%] - Dry Hop 4 days	Hops	22
2.00 oz	Citra [12.8%] - Dry Hop 4 days	Hops	23
2.00 oz	El Dorado [15.0%] - Dry Hop 4 days	Hops	24
2.00 oz	Nelson Sauvin [12.0%] - Dry Hop 4 days	Hops	25
2.00 oz	Simcoe [11.1%] - Dry Hop 4 days	Hops	26

Notes

Notes from version 2.5 18 1/2 gallons of water added mineral salts and approximately 14 mL of lactic acid to stabilize pH 5.3 at 80°F 9 gallons in mash tun at 160°F with dough-in Then stabilizing at 13 gallons and 152°F After 30 minutes mash pH checked at 5.5 with approximately 2 mL of lactic acid added with recheck of pH after another 15 minutes Finished beer at Day 13 Dry hopped for 2 days at 72DegF Then over 3 days cooled to 33 on a gradient. pH: 4.5 FG 1.012 Notes version 1.0 below: 19 g = 12 RO + 7 tap Adjusted with 18.2 g CaSO4, 8 g CaCl2, 6 g MgSO4, 1 mL Lactic Acid 88% brought to 167 - split 9 gal in Mash Tun and ~10 in Boil Kettle. Doughed in. Mash temp stabilized at 152. pH: at 24DegC = 5.55 2mL Lactic Added to Mash and restirred Added 1 more gallon of strike water to the top of the mash. (could have added 10 gallons in Mash Tun to start) Added 14 mL more Lactic while monitoring mash pH. Recovered ~14.8 g into BK. (~56 L) 14.4 Brix Pre Boil 15 Brix at 30 mins of boiling. Added DME to achieve 16 Brix. Day 4 - Gravity Check at 1.020. Added Dry hops - NOTE: I ferment in separate 6.5 gal Big Mouth Bubblers. so my dry hop bill is divided in half per fermenter. i.e. for this recipe only 1 oz. of Citra was placed into each fermenter. (2 oz Citra total dry hop for the recipe).

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