CorrHOPtion - American IPA |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.08 |
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FG: 1.021 |
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ABV: 7.73%
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Bitterness: 59.73 (tinseth)
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IBU/OG: 0.75 |
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Color: 4.1° SRM
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Calories: 7.73 per 330ml
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Super hopped up ipa |
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FERMENTABLES |
| 19% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 47.6% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 19% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 14.3% |
0 |
Flaked Wheat - US |
35 |
2 |
Mash |
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HOPS |
| 0 |
Citra |
Pellet |
Boil |
5 Minutes |
12 |
11 |
| 0 |
Galaxy |
Pellet |
Boil |
5 Minutes |
14.2 |
6.51 |
| 0 |
Magnum(US) |
Pellet |
Boil |
60 Minutes |
14 |
16.09 |
| 0 |
Mosaic |
Pellet |
Boil |
15 Minutes |
12.7 |
14.49 |
| 0 |
Mosaic |
Pellet |
Boil |
5 Minutes |
12.7 |
11.64 |
| 0 |
Citra |
Pellet |
Dry Hop |
2 Days |
12 |
0 |
| 0 |
Mosaic |
Pellet |
Dry Hop |
2 Days |
12.7 |
0 |
| 0 |
Citra |
Pellet |
Dry Hop |
5 Days |
12 |
0 |
| 0 |
Mosaic |
Pellet |
Dry Hop |
5 Days |
12.7 |
0 |
| 0 |
Citra |
Pellet |
Dry Hop |
9 Days |
12 |
0 |
| 0 |
Galaxy |
Pellet |
Dry Hop |
9 Days |
14.2 |
0 |
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YEAST |
| Imperial Yeast Imperial Yeast - A38 Juice |
74% |
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OTHER INGREDIENTS |
| 8 |
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Maldotextrin |
0 minutes |
Boil |
| 9.5 |
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Calciumchloride |
0 minutes |
Boil |
| 3.27 |
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Epsom |
0 minutes |
Boil |
| 0.61 |
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Gypsum |
0 minutes |
Boil |
| 1 |
each |
Worlfloc |
0 minutes |
Boil |
| 1 |
each |
Campden |
0 minutes |
Boil |
| 1.4 |
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Salt |
0 minutes |
Boil |
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INSTRUCTIONS |
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-Heat strike water to 156°F
-Add grains in bag, mash at 152°F for 60 min
-Lift bag, squeeze gently, and rinse/sparge with ~2 gallons of 170°F water
-Collect ~8.5 gallons pre-boil wort
-Fermentation Temp: Start at 67°F, allow to rise to 70°F over fermentation.
-Dry Hop Schedule (very heavy)
Day 2 (high krausen): 2oz Citra + 2 oz Mosaic
Day 5 (toward end of fermentation) 2 oz Mosaic + 1 oz Citra
Day 9 (post-fermentation, soft crash to 58°F): 2 oz Citra + 1 oz Galaxy (optional for aroma punch).
-Salts (for full‑volume mash ~8.5 gal / 32.2 L total liquor)
Add the following directly to your mash water (distilled/RO):
Calcium Chloride (CaCl₂·2H₂O): 9.15 g
Epsom Salt (MgSO₄·7H₂O): 3.27 g
Gypsum (CaSO₄·2H₂O): 0.61 g
Non‑iodized Table Salt (NaCl): 1.23 g
These amounts produce ~Cl 160 / SO₄ 50 / Ca 82 / Mg 10 / Na 15 ppm in 32.2 L.
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