American IPA Recipe - Our Bread and Butter

Recipe Info

Recipe Image

Our Bread and Butter

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
A citra dry-hopped NEIPA with a big citrusy aroma. This beer has a dank buttery mouth feel (which is not what I was going for) with very little bittering. It has a small pillowy white head with great retention.

Fermentables

83% - 2-Row - US
10
37
1
Mash
2% - Acidulated Malt - DE
0.25
27
3
Mash
6% - Honey Malt - CA
0.75
37
25
Mash
8% - Rolled Oats - US
1
33
2
Mash

Hops

Citra
1
Pellet
Boil
60 min(s)
12
39.6
Motueka
2
Pellet
Boil
8 min(s)
7
13.9
Mosaic
1
Pellet
Boil
3 min(s)
12.7
5.2
Simcoe
1
Pellet
Boil
0 min(s)
13
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Yeast Nutrient
0
each
Boil
Whirfloc tablet
0
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
pitched yeast @ ~ 67 degrees
2.
fermented for ~135 hrs
3.
Kegged and forced carbonated @ 20 psi and agitated 3 days in keg

Tasting Notes (1)

Hopyard-Beers

Tasted on 3/14/2018 by Hopyard-Beers

Notes:

A few days into the force carbonation the citrus nose is still strong, smells awesome. Taste is maybe too yeasty, way too much mouth feel. under carbonated for sure. Just turned up the CO2 to 25psi and agitated the $#!T out of it. I plan on trying again on Friday 3/16.

Recipe Facts

Our Bread and Butter
American IPA
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.018 FG
  • 58.8 IBU (tinseth) Bitterness
  • 0.90 BG:GU
  • 5.3° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 223 per 12oz Calories
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