American IPA/2015-08-23

This is a recipe that I play with quite a bit. I think I've dialed in the malt bill and the hop additions over time; however, I'm constantly playing with the hop varieties and, more rarely, the yeast. Below is a recipe brewed on 2015-08-23 that I thought was particularly successful given the amount of hop varieties with which I was unfamiliar.

Stats

• OG: 1.066
• FG: 1.014
• IBU (Tensith): 127.2
• Batch Size: 6 Gallons
• Boil Time: 90 Minutes
• Mash Eff: 70%

Fermentables

Ingredient	Amount	%	When
Colorado Malting Pale Malt	14 lbs	90.3	Mash
Carapils	1 lbs	6.5	Mash
Bards Carastan	0.5 lbs	3.2	Mash

Hops

Variety	Alpha	Amount	IBU	Form	Time
NB HopShot	16.0	1 syringe	50.0	Extract	60 Min
US Mosaic	13.0	1.00 oz	6.1	Pellet	0 Min
US Citra	15.0	1.00 oz	7.1	Pellet	0 Min
Topaz	15.0	1.00 oz	7.1	Pellet	0 Min
Nelson Sauvin	12.5	1.00 oz	5.4	Pellet	0 Min
Galaxy	15.0	1.00 oz	7.1	Pellet	0 Min
Mosaic	13.0	1.00 oz	0.0	Pellet	Dry Hop
Citra	15.0	1.00 oz	0.0	Pellet	Dry Hop
Topaz	15.0	1.00 oz	0.0	Pellet	Dry Hop
Nelson Sauvin	12.5	1.00 oz	0.0	Pellet	Dry Hop
Galaxy	15.0	1.00 oz	0.0	Pellet	Dry Hop
Simcoe	8.0	1.00 oz	0.0	Pellet	Dry Hop

Yeast

Strain	Amount	Starter
WLP001	1 New pack thing	Nope

Steps

1. 1 tsp of Gypsum to mash water
2. Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F
3. mash pH of 5.66
4. Added another tsp of Gypsum
5. Rest 30 mins
6. Raise via flame to 155°F
7. Adjusted mash pH 5.64
8. Add ½ tsp phosphoric acid to sparge water
9. Preboil pH 5.70
10. Preboil gravity 11.6 Brix for 8 gallons (1.047)
11. Add Wyeast Brewers Choice Nutrient at 7 mins
12. Add whirlfloc tablet at 2 mins
13. Add 5 oz of hops at flame out, whirlpool 15 mins
14. Turn off whirlpool pump and let rest 15 mins
15. Rack to fermentor
16. Oxygenate with mix-stir for 60 seconds
17. Pitch WL fancy new yeast pack
18. Fermentation temp initially 68°F
19. Let rise to wherever it wanted to go