2015 IPA for NHC
Recipe Specifics:
Type: All Grain
SRM: 6.0
IBUS: 106.3
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.29
Notes:
This is the IPA I made for the 2015 National Homebrew Competition. Although it didn’t advance to the second round, it did score a 42, tough competition! I did use some crystal malt in this beer, not because I wanted to, but because it seems judges like it.
Final Numbers:
Original Gravity: 1.063
Final Gravity: 1.010
ABV: 7.0%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook the bucket for 60 seconds
Final Beer pH: 4.41
Water Profile:
| Reverse Osmosis Water: Yes | Baking Soda (gram/gallon): 0 | Total Sulfate: 175 | Total Hardness: 324 |
| Gypsum (gram/gallon): 1.15 | Calcium Chloride (gram/gallon): 0.5 | Total Bicarbonate: 41.5 | Total Alkalinity: 34 |
| Epsom Salt (gram/gallon): 0 | Total Calcium: 121.7 | Total Cations: 6.9 | Total RA: -55 |
| Sea Salt (gram/gallon): 0 | Total Magnesium: 4.8 | Total Anions: 7 | S04:Cl Ratio: 1.9 |
Mash/Grain Profile:
Mash at 155.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12 lbs 8.0 oz | Organic 2-Row (2.0 SRM) | Grain | 3 | 80.6 % |
| 1 lbs 8.0 oz | Oats, Flaked (1.0 SRM) | Grain | 4 | 9.7 % |
| 1 lbs | Spelt, Flaked (1.6 SRM) | Grain | 5 | 6.5 % |
| 8.0 oz | Caramel/Crystal Malt – 40L (40.0 SRM) | Grain | 6 | 3.2 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 20.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 7 | 38.4 IBUs |
| 2.90 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 8 | – |
| 1.90 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 9 | – |
| 20.00 g | Columbus (Tomahawk) [14.00 %] – Boil 30.0 min | Hop | 10 | 19.6 IBUs |
| 84.00 g | Simcoe [13.00 %] – 30 min hopstand | Hop | 11 | 29.9 IBUs |
| 56.00 g | Citra [12.00 %] – 30 min hopstand | Hop | 12 | 18.4 IBUs |
Fermentation:
Starter: Yes
| Yeast 1: WLP002 | Ounces of Yeast 1 Slurry: 4.5 | Yeast 1 Generation: 6 | Yeast 1 Slurry Days Old: 16 |
| Stage 1 Fermentation Temperature: 62 | Stage 2 Fermentation Temperature: 66 | Stage 3 Fermentation Temperature: 68 | Ambient Temperature: Yes |
Dry Hopping:
At 68 F for 4 days then into keezer with hops staying in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Citra [12.00 %] – Dry Hop 0.0 Days | Hop | 13 | 0.0 IBUs |
| 56.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 14 | 0.0 IBUs |
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