Another take on my base IPA recipe. More old school piney and citrus than juicy. Simcoe is nowhere to be found locally so used Chinook instead. Aroma of pine pretty dense on this one. Finding that consistently I’m losing 3 points by cold sparging, which in my book, is a huge time and propane saver. Easy to make up with a bit of sugar or even malt extra if you’re so inclined on hitting your numbers, or just do a hot sparge at 180F and burn that propane.

11 gallons

Estimated OG: 1.059
Estimated FG: 1.016
Estimated Color: 6.0 SRM
Estimated IBU: 56 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.6%

Grain
26 lbs Pale 2 Row (2 SRM) 86.7%
2 lbs Crystal 20 (20 SRM) 6.7%
2 lbs White Wheat (3.2 SRM) 6.7%

Schedule
60 minute Boil
56.00g Columbus [15%] – 60 min 44.8 IBUs
56.00g Amarillo [9%] – Whirlpool 10 min 4.8 IBUs
56.00g Chinook [13%] – Whirlpool 10 min 6.8 IBUs
42.00g Chinook [9.5%] – Dry Hop  2 days
56.00g Columbus [15%] – Dry Hop 2 days
14.00g Chinook [13%] – Dry Hop in keg

Whirfloc or Irish Moss 20 min
2tsp yeast nutrient 15 min

Mash and Sparge
50% RO water
50% Ventura (high bicarbonates and sulfates)
5g Calcium Chloride added to mash water
9ml lactic acid added to mash water
4g Calcium Chloride added to sparge water
4ml lactic acid sparge water
Mash in 9.5 gallons water 166F and let stabilize to 154F for 60 min
Mashout 170F
Batch sparge 7.25 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 65F
Day 4 of fermentation add first charge of dry hops
End of fermentation add rest of dry hops for 2 days
Cold crash one day
Add gelatin and keg hops, rack to keg and carbonate using your preferred method