IPA
FREEZE FRAME
NOT CURRENTLY AVAILABLE
7.5%

ABV
50

IBUs
1.067

OG
ABOUT
Malts 2-Row, Pale Wheat, Carared, Acidulated, Carafoam
Hops Columbus, Citra, Mosaic
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

77.8%
2-Row
14.5%
Pale Wheat
2.9%
Carared
1.7%
Acidulated
3.1%
Carafoam
+
Mash - Target pH: 5.3
Ca
107
ppm
Mg
24
ppm
Na
108
ppm
SO4
251
ppm
Cl
171
ppm

Mash Schedule
65.0°C
Saccharification - 60 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

6 IBUs
Columbus - 60 min
26 IBUs
Columbus - 15 min
13.50 g/L
Dextrose - 0 min

Whirlpool

7.7 IBUs
Columbus - 30 min
3.3 IBUs
Citra - 30 min
7 IBUs
Mosaic - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.067
Target OG
+
Final Water Profile
Ca
104
ppm
Mg
24
ppm
Na
87
ppm
SO4
197
ppm
Cl
140
ppm

FERMENTER

+
Vermont Ale

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Harvest / Dry Hop / Primary - 4 days
1°C
Cold Crash - 13 days
6.3 g/L
Citra - 4 days before end of fermentation
5 g/L
Mosaic - 4 days before end of fermentation
1.9 g/L
Columbus - 4 days before end of fermentation

BRITE TANK

7.5%
ABV (Target)
50.0
IBUs (Target)
1.01
FG (Target)

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