Sandy

Category: 16 – American IPA
Brewer: Dan McGirr

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	111.0 IBUs	4.5 SRM	1.077	1.012	8.7 %
			Actuals	1.077	1.02	7.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	6 - 14	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	7 lbs	43.87
Pilsner Malt	7 lbs	43.87
Acid Malt	10 oz	3.92
Oats, Flaked	8 oz	3.13
Rice, Flaked	8 oz	3.13
Wheat, Torrified	5.33 oz	2.09

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus/Tomahawk/Zeus (CTZ)	2 oz	60 min	Boil	Leaf	16.4
Amarillo	1 oz	0 min	Boil	Leaf	9.5
Amarillo	1 oz	30 min	Aroma	Leaf	9.5
Centennial	1 oz	0 min	Boil	Leaf	8
Centennial	1 oz	30 min	Aroma	Leaf	8
Simcoe	1 oz	0 min	Boil	Leaf	14.1
Simcoe	1 oz	30 min	Aroma	Leaf	14.1
Mosaic	2 oz	3 days	Dry Hop	Leaf	12.5
Simcoe	1.5 oz	3 days	Dry Hop	Leaf	14.1
Centennial	1 oz	3 days	Dry Hop	Leaf	8
Columbus/Tomahawk/Zeus (CTZ)	1 oz	3 days	Dry Hop	Leaf	16.4

Miscs

Name	Amount	Time	Use	Type
Diammonium Phosphate (DAP)	0.50 tsp	10 min	Boil	Other

Yeast

Name	Lab	Attenuation	Temperature
London Ale III (1318)	Wyeast Labs	73%	64°F - 74°F

Mash

Step	Temperature	Time
Mash In	144°F	60 min

Notes

Treat reverse osmosis water w/ 1.5 g calcium chloride, 5 g gypsum, and 0.5 g table salt. Sparge w/ 0.12 mL phosphoric acid. Add the three 0-minute hops right at flameout and allow kettle wort to cool naturally to 170ºF. Add the three steeping hops and hop stand for another 30 minutes before force chilling to pitching temperature.

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