American IPA Recipe - JuiceBomb Batch 6 - Kiwi

Recipe Info

Recipe Image

JuiceBomb Batch 6 - Kiwi

by on
All Grain
3.25 Gallon(s)
4.75 Gallon(s)
60 min
70%
All Grain American IPA homebrew recipe. This homebrew recipe uses the following ingredients: Pale 2-Row - US, White Wheat - US, Flaked Oats - US, Carapils - Dextrine Malt - US, Honey Malt - CA, Dry Malt Extract - Extra Light - US, Corn Sugar (Dextrose) - US, Warrior Hops, Wai-iti Hops, Motueka Hops, Hallertauer Aroma Hops, Wyeast London Ale III 1318 Homebrew Yeast, Yeast Nutrient, Werflock.

This recipe was cloned from JuiceBomb Batch 6.

Fermentables

52% - Pale 2-Row - US
4.5
37
2
Mash
15% - White Wheat - US
1.25
40
2
Mash
15% - Flaked Oats - US
1.25
37
1
Mash
6% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
1% - Honey Malt - CA
0.1
37
25
Mash
6% - Dry Malt Extract - Extra Light - US
0.5
44
2
Late
6% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
8.6 lb kg total fermentables

Hops

Warrior
0.75
Pellet
FirstWort
60 min(s)
16
56.2
Wai-iti
0.25
Pellet
FlameOut
0 min(s)
3.5
0.0
Wai-iti
0.75
Pellet
FlameOut
0 min(s)
3.5
0.0
Wai-iti
0.75
Pellet
Boil
0 min(s)
3.5
0.0
Wai-iti
0.75
Pellet
DryHop
5 day(s)
3.5
0.0
Wai-iti
0.75
Pellet
DryHop
12 day(s)
3.5
0.0
Motueka
0.5
Pellet
FlameOut
0 min(s)
7
0.0
Motueka
0.5
Pellet
Boil
0 min(s)
7
0.0
Motueka
0.5
Pellet
DryHop
5 day(s)
7
0.0
Motueka
0.5
Pellet
DryHop
12 day(s)
7
0.0
Hallertauer Aroma
0.5
Pellet
Boil
0 min(s)
7.5
0.0
Hallertauer Aroma
0.5
Pellet
FlameOut
0 min(s)
7.5
0.0
Hallertauer Aroma
0.5
Pellet
DryHop
5 day(s)
7.5
0.0
Hallertauer Aroma
0.5
Pellet
DryHop
12 day(s)
7.5
0.0
8 oz g total hops

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Yeast Nutrient
0.5909
each
Boil
Werflock
0.5
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Treat the water to ~130/70 chloride to sulfate ratio and treat for proper 5.4 ph
2.
Mash all grains at 157F for 60 minutes
3.
1.5 oz warrior hops in boil at first wort
4.
At the very end of 60 min boil we will drop 3 ounces or citra/mosasic/galaxy
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 68-70-72 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

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

JuiceBomb Batch 6 - Kiwi
American IPA
  • 3.25 Gallons Liters Batch Size
  • 4.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.075 OG
  • 1.020 FG
  • 56.2 IBU (tinseth) Bitterness
  • 0.75 BG:GU
  • 4.6° SRM Color
  • 70% Efficiency
  • 7.0% ABV Alcohol
  • 257 per 12oz Calories
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