mash temp of 150F at ratio of 1.25 qt/lbs-grain, sparge at 169F to get 7 gal wort
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.012
IBU = 42 SRM = 4 ABV = 6.4%
Hop bill: 5oz Amarillo, 5oz Citra, 0.25 oz Columbus/tomohawk/zues, 1oz Mosaic (replaced Simcoe)
Using Lupomax = 70% hop use per the below recipe
Ingredients
11 lbs. (5 kg) 2-row pale malt
1.4 lbs. (0.64 kg) white wheat malt
1.4 lbs. (0.64 kg) flaked oats
60 min mash at 150F, 1.25 qt/lb-grain =(17.5 qt)
While the runnings are being collected, add your first wort hop addition.
170F sparge to get 7gal wort
4.3 AAU CTZ (Columbus/Tomahawk?/Zeus) hops (first wort hop) (0.25 oz./7 g at 17% alpha acid) add into the first runnings
0.5 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
11.1 AAU Amarillo? hops (5 min.) (1.25 oz./35 g at 8.9% alpha acid)
18.1 AAU Citra? hops (5 min.) (1.25 oz./35 g at 14.5% alpha acid)
After the 60-minute boil, chill the entire wort down to 185 F and add the whirlpool/hop stand addition of hops and let the wort rest for 45 minutes with the lid on.
1.25 oz. (35 g) Amarillo? hops (hop stand)
1.25 oz. (35 g) Citra? hops (hop stand)
1 tsp Acsorbic acid to control oxidation -
The Yeast Bay (Vermont Ale) or GigaYeast GY054 (Vermont IPA) or East Coast Yeast ECY29 (North East Ale) yeast
2/3 cup corn sugar (if priming)
Once the whirlpool/hop stand is complete, chill your wort to yeast pitching temperature.
2.5 oz. (71 g) Amarillo? hops (dry hop)
2.5 oz. (71 g) Citra? hops (dry hop)
1 oz. (28 g) Simcoe? hops (dry hop)
Pitch your yeast as a 1.5-L yeast starter and ferment at 64–70 F Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.
Fermentables
80% - 2-Row - US
11
37
1
Mash
10% - White Wheat - US
1.4
40
2
Mash
10% - Flaked Oats - US
1.4
37
1
Mash
Hops
Columbus
0.25
Pellet
Boil
60 min(s)
15
10.8
Amarillo
1.25
Pellet
Boil
5 min(s)
9
6.5
Citra
1.25
Pellet
Boil
5 min(s)
12
8.6
Amarillo
1.25
Pellet
Boil
0 min(s)
9
0.0
Citra
1.25
Pellet
Boil
0 min(s)
12
0.0
Yeast
LLalamand New England Ale Yeast
70%
Other Stuff
Irish Moss
1
tsp
Boil
Yeast Nutrient
0.5
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.1st hops added to wort PRE BOIL
2.15min: add 1/2tsp yeast nutrient and 1 tsp irish moss
3.185F: last 1.25 oz hop addition during whirlpool and rest for 45 min
4.dry hop 1oz Simcoe when fermentation is complete with 5 days prior to bottling
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