English IPA Recipe - Clone Of 5-Alive

Recipe Info

Recipe Image

Clone Of 5-Alive

by on
All Grain
10 Gallon(s)
11 Gallon(s)
60 min
75%
10g batch split into 2 carboys with two different yeasts and dry hopped with two different hops. 3G. small beer @3% Horindal 102Deg.dry hopped with 1oz Callista and 1ozOAF Bergamot hops.

This recipe was cloned from 5-Alive.

Fermentables

70% - 2-Row - US
17
37
1
Mash
4% - Carafoam - DE
1
34
1
Mash
4% - Honey Malt - CA
1
37
25
Mash
18% - Rolled Oats - US
4.4
33
2
Mash
4% - Wheat - US
1
39
1
Mash

Hops

Cascade
2
Pellet
Boil
5 min(s)
5.8
3.8
Cascade
2
Pellet
Boil
0 min(s)
5.8
0.0
Simcoe
1
Pellet
Boil
0 min(s)
13
0.0
Cascade
2.5
Pellet
DryHop
0 day(s)
5.8
0.0
Mosaic
2
Pellet
DryHop
0 day(s)
12.7
0.0
Callista
2.5
Pellet
DryHop
3 day(s)
3.5
0.0

Yeast

Lallamand New England
75%
Lallamand Verdant
75%

Other Stuff

Amylase Enzyme
0.5
tsp
Mash
Fermax Yeast Nutrient
2
tbsp
Primary
Acorbic acid
0.25
tsp
Mash
Potassium Metabisulfite
1
oz
Mash

Mash Steps

Fermcap during Mash
Decoction
150
60 min
Protein Rest
Decoction
125
30 min
Mash-Out
Decoction
170
15 min

Special Instructions

1.
1/4 tsp per 5gal potasium Metabisulphite in strike/sparge HLT
2.
Mash@150Deg. for 60min.
3.
1Tbls per 5gal. 5.2 pH stabilizer in mash tun
4.
1/4 tsp Alpha amylase per 5gal and 1/4 tsp Ascorbic Acid per 5gal in mash tun
5.
Boil for 60min 3drops of Femcap. 2oz Cascade@15min
6.
2oz cascade, 2oz Callista.1oz Simcoe...,2oz Mosaic@70Deg then Split into 2 carboys
7.
Ferment New England 7days 19deg C. transfer from carboy during active fermentation into 3oz Callista hops keg
8.
Ferment Verdant 7days @ 19deg C. close transfer onto 3oz OAF Bergamot
9.
3days with spunding valve and close transfer to serve keg

Tasting Notes (0)

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Recipe Facts

Clone Of 5-Alive
English IPA
  • 10.00 Gallons Liters Batch Size
  • 11.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.017 FG
  • 3.8 IBU (tinseth) Bitterness
  • 0.06 BG:GU
  • 4.7° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 225 per 12oz Calories
Clone This Recipe

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