American IPA – All Grain On Tap

Statistics

Malts and Grains

Amount Malt/Grain %
23.25 pounds Pale Ale Malt, Northwestern (Great Western) 77.5%
2.50 pounds Oats, Flaked 8.3%
2.50 pounds Wheat, Flaked 8.3%
1.75 pounds Carapils (Briess) 5.8%
30.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
15.5 g Gypsum (Calcium Sulfate) 60 minutes
12 g Calcium Chloride 60 minutes

Hops

Amount Hop Time AA
0.30 ounces Citra 90 min 12.8%
0.30 ounces El Dorado 90 min 14.4%
0.30 ounces Mosaic 90 min 10.8%
1.20 ounces Citra 20 min 12.8%
1.20 ounces El Dorado 20 min 14.4%
1.20 ounces Mosaic 20 min 10.8%
0.90 ounces Citra 30 min 12.8%
0.90 ounces El Dorado 30 min 14.4%
0.90 ounces Mosaic 30 min 10.8%
0.40 ounces Citra 40 min 12.8%
0.40 ounces El Dorado 40 min 14.4%
0.40 ounces Mosaic 40 min 10.8%
1.40 ounces Cascade 0 min 12.8%
1.40 ounces El Dorado 0 min 14.4%
1.40 ounces Mosaic 0 min 10.8%
12.60 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
London Ale III Wyeast 1318 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Procedure

Based upon this recipe.

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. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. 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.

Package at 2.6 volumes of CO2 and consume fresh.

Fermentation and Aging

Primary:
14 days @ 67° F
Secondary:
10 days @ 65° F

Salacious Specks

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 10                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 13.5    
Post-Boil Amt: 11    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: