CC IPA 3 6-28-20 Recipe

Recipe Info

Recipe Image

CC IPA 3 6-28-20

by on
All Grain
11 Gallon(s)
14 Gallon(s)
75 min
82%
9 gal. mash H2O naturally de-chlorinated by putting in mashtun day before brewing, pitched w/ 2nd generation starter of Wyeast Thames Valley Ale 2, 1882-PC from 3 y.o. frozen vials of yeast, fermenting at 66 degrees in new fermentation chamber (used low boy fridge w/ new temp controller)

Fermentables

81% - 2-Row - US
22
37
1
Mash
11% - Munich - Light 10L - US
3
35
10
Mash
4% - Carapils - Dextrine Malt - US
1
33
1
Mash
4% - Caramel/Crystal 15 - US
1
35
15
Mash

Hops

Columbus
2.5
Pellet
Boil
60 min(s)
17.3
60.5
Perle
2
Pellet
Boil
15 min(s)
7.1
9.8
Cascade
2
Pellet
FlameOut
0 min(s)
6.5
0.0
Citra
1
Pellet
FlameOut
0 min(s)
12.6
0.0

Yeast

Wyeast Thames Valley Ale II 1882
75%

Other Stuff

Calcium Carbonate
0.5
tsp
Mash
Gypsum
1
tsp
Mash
Irish Moss
2
tsp
Boil
Yeast Nutrient
2
tbsp
Boil

Mash Steps

Single Infusion w/ "Mini RIMS"
Direct Heat
150
80 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

CC IPA 3 6-28-20
  • 11.00 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.074 OG
  • 1.018 FG
  • 70.3 IBU (tinseth) Bitterness
  • 0.96 BG:GU
  • 5.2° SRM Color
  • 82% Efficiency
  • 7.1% ABV Alcohol
  • 252 per 12oz Calories
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