(Modified (added) hops to accommodate even 2oz amounts of hops, 6G and higher ABV lower PH) All Grain American IPA homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Flaked Wheat - US, Flaked Oats - US, Carapils - Dextrine Malt - US, Mosaic Hops, Citra Hops, El Dorado Hops, Wyeast London Ale III 1318 Homebrew Yeast, Yeast Nutrient, Whirlfloc - 10 min before end of boil. (Subbed Extra El Dorado as I only have 2oz Mosaic)
1.Mash at 149?F (65?C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge.
2.Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
3.Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
4.First Flameout 40 minutes whirlpool
5.Next Set 30 minutes whirlpool
6.Next Set 20 minutes whirlpool
7.Pitch the yeast and ferment at 67?F (19?C) for 2–3 days, (Juice yeast needs 64-74F) then allow the temperature to rise slowly to 73?F (23?C) by the end of fermentation to ensure full attenuation.
8.When fermentation reaches 1.5–2? Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.
9.Dry Hop: Mosaic/Citra/El Dorado -- 1oz each x 8 days
10.Dry Hop: Mosaic/Citra/Eldorado -- 1oz each x 4 days
11.Package at 2.6 volumes of CO2 and consume fresh.
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Add half of the water salt additions to the mash and the rest at sparge."},{"Id":"140670","Rank":"2","Text":"Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged."},{"Id":"140671","Rank":"3","Text":"Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule."},{"Id":"140672","Rank":"4","Text":"First Flameout 40 minutes whirlpool"},{"Id":"140673","Rank":"5","Text":"Next Set 30 minutes whirlpool"},{"Id":"140674","Rank":"6","Text":"Next Set 20 minutes whirlpool"},{"Id":"140675","Rank":"7","Text":"Pitch the yeast and ferment at 67?F (19?C) for 2–3 days, (Juice yeast needs 64-74F) then allow the temperature to rise slowly to 73?F (23?C) by the end of fermentation to ensure full attenuation."},{"Id":"140676","Rank":"8","Text":"When fermentation reaches 1.5–2? Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days."},{"Id":"140677","Rank":"9","Text":"Dry Hop: Mosaic/Citra/El Dorado -- 1oz each x 8 days"},{"Id":"140678","Rank":"10","Text":"Dry Hop: Mosaic/Citra/Eldorado -- 1oz each x 4 days"},{"Id":"140679","Rank":"11","Text":"Package at 2.6 volumes of CO2 and consume fresh."}]}
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