NHC 2016 IPA

Sandy
American IPA
Dan McGirr
Chino Hills, CA

For 6 US gallons

7 lbs 2 Row
7 lbs Pilsner
0.5 lbs flaked oats
0.5 lbs flaked rice
0.62 lbs acidulated malt
0.33 lbs torrified wheat
2 oz Columbus @ 60
1 oz Amarillo @ 0
1 oz Centennial @ 0
1 oz Simcoe @ 0
1 oz Amarillo steep 30
1 oz Centennial steep 30
1 oz Simcoe steep 30
1 oz Columbus @ dry hop
1.5 oz Simcoe @ dry hop
2 oz Mosaic @ dry hop

0.5 tsp DAP

Wyeast 1318 London Ale III yeast

OG: 1.077
FG: 1.020
Boil time: 60 minutes

Primary Fermentation: 14 days at 65 F

Treat RO water with 1.5 g CaCl, 5 g gypsum, and 0.5 g tablesalt

Mash at 144F for one hour.  Add 0 minute hops at flameout and allow kettle wort to cool naturally to 170 F.  Add the three 0 min hops right at flameout and allow kettle wort to cool naturally to 170 F.  Add the 3 steeping hops and hop stand for 30 minutes


No comments:

Post a Comment