Hopscotch (Large Whirlpool)

All Grain Recipe

Submitted By: guitarguy3612 (Shared)
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Brewer: Chris Going
Batch Size: 11.00 galStyle: American Pale Ale (10A)
Boil Size: 13.98 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: Chris's New Equipment Hoppy (Tower)
Bitterness: 74.7 IBUsBoil Time: 90 min
Est OG: 1.047 (11.6° P)Mash Profile: Batch Sparge Mash
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Carafoam (2.0 SRM) Grain 2
12.00 oz Wheat Malt, Ger (2.0 SRM) Grain 3
8.00 oz Caramalt (13.0 SRM) Grain 4
1.92 oz Carafa III (525.0 SRM) Grain 5
0.32 oz Magnum [12.3%] - Boil 60 min Hops 6
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 7
2.20 tsp Yeast Nutrient (Boil 15 min) Misc 8
6.17 oz Citra [13.5%] - Steep 10 min Hops 9
6.17 oz Galaxy [15.0%] - Steep 10 min Hops 10
3.95 oz Centennial [9.4%] - Steep 10 min Hops 11
4.0 pkgs Vermont Ale (White Labs #WLP001) Yeast 12
1.19 oz Citra [12.0%] - Dry Hop 4 days Hops 13
1.19 oz Galaxy [14.0%] - Dry Hop 4 days Hops 14
0.59 oz Centennial [10.0%] - Dry Hop 4 days Hops 15
1.19 oz Citra [12.0%] - Dry Hop 2 days Hops 16
1.19 oz Galaxy [14.0%] - Dry Hop 2 days Hops 17
0.59 oz Centennial [10.0%] - Dry Hop 2 days Hops 18
4.00 tbsp Biofine Clear (Secondary 1 days) Misc 19

Notes

Mash: Add 4g Gypsum to mash. Add 6.6 mL Lactic Acid to mash Add 5g Gypsum when sparge fills mash tun. Add 3.2 mL Lactic Acid when sparge fills mash tun. Hop notes: 10 minute addition is for IBU calcuation only. Add this addition for 5 minute whirlpool, 20 minute rest. Cellar: Add first dry hop when beer has reached terminal gravity. Add second dose 2 days later. Double the dry hop amounts in one fermenter. Add 1/2 amount of biofine to each fermenter.

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