Door County NE Style IPA Recipe

Recipe Info

Recipe Image

Door County NE Style IPA

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Single infusion mash for 1 hour at 150–152°F (65–67°C). Two handfuls of rice hulls added to the mash will make your brew day a heck of a lot easier. Boil for 60 minutes, following the hops schedule. Don’t forget to add the first wort hops as you fill your kettle. Once the boil is done, let the wort cool down to 180°F (82°C), then add your whirlpool hops and let them steep for 30 minutes. After whirlpool is complete, cool the wort to 65°F (18°C) and pitch the yeast. Ferment between 65 and 70°F (18 and 21°C). Once fermentation is near completion, add the dry hops and let sit for 5–7 days.

Fermentables

84% - 2-Row - US
9.5
37
1
Mash
8% - White Wheat - US
0.9
40
2
Mash
8% - Flaked Oats - US
0.9
37
1
Mash
0% - Rice Hulls - US
0
0
0
Mash

Hops

Columbus
0.62
Pellet
FirstWort
60 min(s)
15
31.4
Centennial
1.35
Pellet
Boil
5 min(s)
10.5
9.5
Amarillo
1.35
Pellet
Boil
5 min(s)
9
8.2
Centennial
1.35
Pellet
FlameOut
0 min(s)
10.5
0.0
Amarillo
1.35
Pellet
FlameOut
0 min(s)
9
0.0
Amarillo
2.5
Pellet
DryHop
6 day(s)
9
0.0
Centennial
2.5
Pellet
DryHop
6 day(s)
10.5
0.0
Columbus
1
Pellet
DryHop
6 day(s)
15
0.0

Yeast

Vermont IPA Yeast - GigaYeast GY054
70%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Door County NE Style IPA
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.019 FG
  • 49.1 IBU (tinseth) Bitterness
  • 0.78 BG:GU
  • 2.8° SRM Color
  • 75% Efficiency
  • 5.7% ABV Alcohol
  • 215 per 12oz Calories
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