Midwest IPA
Grain Bill / Fermentables
- 5 lbs 2 Row Pale Malt
- 4 lbs German Pilsner Malt
- 2.5 lbs Rolled Oats
- 1 lb Crystal 20
- 0.5 lb Crystal 40
Hops
- 4 oz Citra @ 12.6% AA
- 2 oz Centennial @ 8.7% AA
- 4 oz Galaxy @ 12.9% AA
Yeast
- Mangrove Jack’s M44
Other
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/4 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.061
- FG 1.013
- ABV 6.25%
- IBU 77.27
- SRM 17.71
Final Stats
| December 23, 2022 | May 28, 2023 |
|---|---|
1 package of Mangrove Jack’s M44 |
2 packages of Mangrove Jack’s M44 (Yeast was at its “best by” date.) |
Brew Day
Heat 8 gallons of water to 158°. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at 5.2. (Unfiltered Dover City water with chlorine removed via campden tablet.)
Gently dough in grains until all grain is covered by water.
Mash grains at 152° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 0.5 oz Centennial hops and continue for 30 minutes.
Add 0.5 oz Centennial hops and continue boil for another 15 minutes.
Add whirlfloc and 1 oz Centennial hops and continue boil for another 14 minutes.
Add 1 oz Citra and 1 oz Galaxy hops and continue boil for 1 minute. (This is a good time to drop in the wort chiller.)
Reduce wort temperature to 170° and add 1 oz Citra and 1 oz Galaxy hops.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch dry yeast directly into fermenter.
After 36 hours of fermentation, dry hop with 1 oz Citra and 1 oz Galaxy.
On day 11, dry hop with 1 oz Citra and 1 oz Galaxy for 4 days.
Keg, carbonate to 2.5 volumes, wait 3 weeks & Enjoy!
Notes:
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