All Grain American IPA homebrew recipe. This homebrew recipe uses the following ingredients: Golden Promise - UK, Spelt Malt - DE, Flaked Wheat - US, White Wheat - US, Carapils - Dextrine Malt - US, Corn Sugar (Dextrose) - US, Honey Malt - CA, Warrior Hops, Simcoe Hops, Galaxy Hops, Citra Hops, Wyeast London Ale III 1318 Homebrew Yeast, Yeast Nutrient.
1.Treat the water to ~150/150 chloride to sulfate ratio and treat for proper 5.4 ph
2.Mash all grains at 154F for 60 minutes
3.1.8 oz columbus hops in boil at first wort
4.At the very end of 60 min boil we will add citra/mosasic
5.We will then chill down the wart to 160 degrees turn off wort chiller and apply the 3 other ounces citra/mosasic/galaxy for a 30 minute hopstand
6.Then will turn the wort chiller back on until we hit our pitch temp of 62 let it settle out at bottom and transfer to the fermenter
7.Chill to 62 degrees
8.o2 the water in the fermentor
9.Ferment at 66 for 3-4 days
10.Raise Ferment to 68 for remaining days in 2 day increments
11.Dry Hop #1- At day 5-7 - add the following to primary fermenter On day 4/5 when becomes less active: 1.5 oz. Citra - 1 oz. Mosaic .5 oz. - Galaxy
12.Dry Hop #2 - Around day 12, closed transfer to CO2 purged dry hopping keg with 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy
13.Cold Crash Dry Hop Keg
14.Close Transfer to Finishing Keg for Carbination
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Comments
great recipe.....I am pushing out many similar ones this calendar year. Curious, as i typically ferment with the same yeast at 68 all the way through if you find your method of colder then bumping it up later, more beneficial?
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Citra - 1 oz. Mosaic .5 oz. - Galaxy"},{"Id":"76653","Rank":"12","Text":"Dry Hop #2 - Around day 12, closed transfer to CO2 purged dry hopping keg with 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy"},{"Id":"76654","Rank":"13","Text":"Cold Crash Dry Hop Keg"},{"Id":"76655","Rank":"14","Text":"Close Transfer to Finishing Keg for Carbination"}]}
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great recipe.....I am pushing out many similar ones this calendar year. Curious, as i typically ferment with the same yeast at 68 all the way through if you find your method of colder then bumping it up later, more beneficial?
11/7/2017 6:02:49 AM