Dat Juice – New England IPA
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 45 L | 60 min | 14.4 IBUs | 5.8 SRM | 1.061 | 1.010 | 6.7 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 14 B | 1.056 - 1.075 | 1.01 - 1.018 | 40 - 70 | 6 - 15 | 2.2 - 2.7 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Gladfield American Ale Malt | 9 kg | 75.63 |
| Pale Malt, Maris Otter | 2 kg | 16.81 |
| Barley, Flaked (Briess) | 200 g | 1.68 |
| Caramunich II (Weyermann) | 200 g | 1.68 |
| Sugar, Table (Sucrose) | 500 g | 4.2 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Azacca | 30 g | 30 min | Boil | Pellet | 12.2 |
| Azacca | 100 g | 0 min | Boil | Pellet | 12.2 |
| Equinox | 100 g | 0 min | Boil | Pellet | 13.4 |
| 007 the golden hop | 90 g | 0 min | Dry Hop | Pellet | 10 |
| Azacca | 45 g | 0 min | Dry Hop | Pellet | 12.2 |
| Mosaic | 45 g | 0 min | Dry Hop | Pellet | 12 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 12.00 g | 60 min | Mash | Water Agent |
| Gypsum (Calcium Sulfate) | 8.00 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 15°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 65.56°C | 75 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Notes
| Dry Hopping: Split Batch: 007 one fermenter and mosiac/azacca the second, add 2/3 through fermentation crash chill at terminal and force carb. expect 50 IBU~ with extended Hop stand @ flameout (20 mins~) |
Download
| Download this recipe's BeerXML file |