Hoppy Slam West Coast IPA
Tim Topole
Brewed: 4/13/21
Bottled: 5/14/21 18 x 12oz kegged the rest
Yield: 5.5 gallons
OG: EST: 1.080 Actual 1.065
FG: 1.010
IBU: 103.2 IBU
ABV: 7.2% standard 7.5% advanced
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Water |
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6 gal |
Mountain View water |
Mash |
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1 tsp (5 grams) |
Burton Water Salt |
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2.5 gal |
MV Water |
sparge |
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.5 tsp (2.5 grams) |
Burton Water Salt |
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Grains |
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10 lbs |
Viking Xtra Pale |
61.5% |
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5 lbs |
Gallagher’s Best |
30.8% |
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1 lb |
Great Western brewers malt (2-row) |
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8 oz |
Caramel 40L |
3.1% |
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Total Grain 16.5 Lbs |
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Hops |
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1 oz |
Simcoe (13.3% AA) |
60 min |
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.5 oz |
Centennial (8.1% AA) |
20 mins |
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1 oz |
Centennial (8.1% AA) |
15 mins |
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1 oz |
Centennial (8.1% AA) |
5 mins |
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2 oz |
Amarillo (9.2% AA) |
20 min steep |
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1 oz |
Simcoe (13.3% AA) |
20 min steep |
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? |
Any leftover hops (Centennial + Simcoe) |
20 min steep |
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2 oz |
Simcoe (13.3% AA) |
Dry hop for 7 days when gravity falls below 1.030 |
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1oz |
Cryo Mosaic (24.1% AA) |
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Yeasts |
1 pack Cali yeast |
Pitch yeast when temperature reaches 68° F (18° C) Ferment at 68 - |
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Misc |
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1 tab |
Whirlfloc |
10 mins |
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½ tsp |
Yeast Nutrient |
0 mins |
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4 oz |
Table sugar |
After steep to boast gravity. |
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8 oz |
Honey |
After steep |
1. Mix the crushed grain with 6 gallons of 160F water or the approximate temperature to mash at 149F. Mash for 60 minutes
2. Recirculate the wort until it is fairly clear.
3. At the end of 60 minutes mash out at 170F for 20 minutes
4. Sparge 2.5 gallons gallons or water at 170F (78C).
5. Bring the wort to a boil and add the hops according to schedule.
6. Add Whirlfloc tablet at 10 minutes
7. ½ Tsp of Yeast Nutrient at 0 minutes
8. Hop stand for 20 minutes
9. Add sugar and honey
10. When the boil is finished, chill to 68F and pitch the yeast
11. Ferment at 68F
12. First dry hop when gravity falls below 1.030 for 7 days
13. Keg and bottle.