By Mike Rousseau
| Method: | All Grain | Style: | Specialty IPA: New England IPA | ||
| Boil Time: | 90 min | Batch Size: | 6 gallons (fermentor volume) | ||
| Boil Size: | 9.2 gallons | Efficiency: | 70% (brew house) | ||
| Boil Gravity: | 1.060 (recipe based estimate) | Hop Utilization Multiplier: | 1 |
Original Gravity:
1.076
Final Gravity:
1.024
ABV (standard):
6.77%
IBU (tinseth):
75.19
SRM (morey):
7.19
Mash pH:
5.66
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
| 8 lb | American - Pale 2-Row | 37 | 1.8 | 45.3% |
| 6.4 lb | Golden Promise | 37 | 3 | 36.2% |
| 1.8 lb | German - CaraFoam | 37 | 1.8 | 10.2% |
| 1.1 lb | American - Aromatic Malt | 35 | 20 | 6.2% |
| 5.8 oz | Carapils Malt | 34.5 | 1.5 | 2.1% |
Hops
| Amount | Variety | Type | AA | Use | Time | IBU |
| 0.5 oz | Warrior | Pellet | 16.2 | Boil | 60 min | 23.41 |
| 0.55 oz | Apollo | Pellet | 18.2 | Boil | 20 min | 17.52 |
| 0.8 oz | Citra | Pellet | 13.6 | Boil | 15 min | 15.6 |
| 0.55 oz | Apollo | Pellet | 17.8 | Boil | 10 min | 10.26 |
| 3 oz | Citra | Pellet | 13.6 | Boil | 1 min | 5.08 |
| 1.5 oz | Apollo | Pellet | 17.8 | Boil | 1 min | 3.33 |
| 4.5 oz | Citra | Pellet | 13.6 | Dry Hop | 4 days | |
| 1.5 oz | Apollo | Pellet | 17.8 | Dry Hop | 4 days |
Mash Guidelines
| Amount | Description | Type | Temp | Time |
| 27 qt | Strike Water Temp 165 | Infusion | 155 F | 60 min |
| 15 qt | Strike water = ~185 | Sparge | 168 F | 10 min |
| Starting Mash Thickness: 1.5 qt/lb | ||||
Other Ingredients
| Amount | Name | Type | Use | Time |
| 1.5 tbsp | 5.2 pH Stabilizer | Water Agt | Mash | 0 min |
| 1 each | Campden Tablet | Water Agt | Other | 0 min |
Yeast
| White Labs - London Fog Ale Yeast WLP066 | ||||||||||||
|
Priming
| Method: co2 CO2 Level: 2.35 Volumes |
Target Water Profile: Balanced Profile
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
| 14 | 2 | 15 | 18 | 23 | 26 |
| Pull mash sample at 15 minutes, chill to room temp. Mash pH = 5.4 Final Runnings pH = Not measured Pre Boil pH =5.5 Post Boil pH =5.6 Pre keg pH =not measured |
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Notes
| 1.2L starter, made exactly 24 hours ahead and dump in fermentor Brew Day Pitch at 67, then drop to fermentation temperature within 12 hours Day 0-7: Ferment 64-66 DAY 8 Raise Temp to 70 & Dry hop Day 10 start Cold crashing target 50 by end of day 10 Day 11 continue cold crashing to 40 by end of day 11 Day 12 Keg. Note: use nylon filter bag on exit of syphon to avoid keg plugging Force carb 2.6 Vol CO2 Mash pH 5.4 preboil pH 5.5 post boil pH 5.6 |
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2020-04-01 16:32 UTC
Recipe Last Updated: 2020-04-01 16:31 UTC
This beer recipe has been Awarded:
2nd Place (category 21B) in Colonial Cup 2019
1st Place (IPA) in 2019 Famulari’s Chucktown Brewdown
1st Place (specialty IPA) in Palmetto State Brewers Open 2019
2nd Place (NEIPA) in Virginia Beer Blitz 2020.