American IPA Recipe - The Pour House Resilience IPA

Recipe Info

Recipe Image

The Pour House Resilience IPA

by on
All Grain
4 Gallon(s)
4.5 Gallon(s)
60 min
76%
Normally would use Imperial Juice or any California Ale yeast, but I'm doing this one with OYL091 - Hornindal Kveik. 3 min hop additions are actually whirlpool additions, 20 min @ 170F. Brewgr doesn't support whirlpool hops...but thank you for your awesome free website. Switched 60 min Centennial for 33 IBU to Summit for 33 IBU.

Fermentables

90% - 2-Row - US
8
37
1
Mash
10% - Caramel/Crystal 60 - US
0.88
36
60
Mash

Hops

Summit
0.431
Pellet
Boil
60 min(s)
18.4
33.7
Cascade
1
Pellet
Boil
15 min(s)
4.7
9.9
Centennial
0.67
Pellet
Boil
15 min(s)
10.5
14.9
Cascade
1.03
Pellet
Boil
3 min(s)
4.7
2.6
Centennial
0.83
Pellet
Boil
3 min(s)
10.5
4.6
Cascade
0.5
Pellet
DryHop
4 day(s)
5.8
0.0
Centennial
0.5
Pellet
DryHop
4 day(s)
10.5
0.0

Yeast

Omega Yeast - OYL091 - Hornindal Kveik
82%

Other Stuff

Whirlfloc
0.5
each
Boil
Wyeast Yeast Nutrient Blend
0.5
tsp
Boil

Mash Steps

Saccharification Rest
Direct Heat
154
60 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Ferment 85F for 7 days.
2.
Dry hop on day 3 of fermentation.
3.
Cold crash to 33F for 4 days.
4.
Closed transfer on top of gelatin for 3 days, then dump trub.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The Pour House Resilience IPA
American IPA
  • 4.00 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.011 FG
  • 65.7 IBU (tinseth) Bitterness
  • 1.06 BG:GU
  • 9.7° SRM Color
  • 76% Efficiency
  • 6.6% ABV Alcohol
  • 208 per 12oz Calories
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