BJCP Style – 21 IPA

To get things rolling on brewing a beer in every BJCP Category, I hit everyones love/hate Style 21B New England IPA. Don’t get me wrong I love a good old West Coast IPA, but I’m really loving this newer style.

I hit a wall on the braumeisters grainbill capacity trying to get to an OG of 1.066, ended up replacing a small portion of base malt with some DME. Turns out my efficiency was higher than expected as I ended up with an OG of 1.071, and a FG of 1.011. That may be due to using brewersfriend for my recipe formulation on this one, rather than my default of Beer Tools Pro.

Sparging the malt pipe.

Mash ph was a little on the high side at 5.5, but still acceptable.

Transfering into the ss brewtech bucket. Before being placed into the fermentation fridge.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25.9 L 60 min 89.56 4.45 1.066 1.016 6.53
Actuals 1.066 1.016

Fermentables

Name Amount %
Standard 2-Row 4 kg 57.6
Flaked Oats 604 g 8.7
Flaked Wheat 604 g 8.7
Carapils (Dextrine Malt) 457 g 6.58
CBW® Golden Light Powder (Dry Malt Extract) 1.28 kg 18.43

Hops

Name Amount Time Use Form Alpha %
Citra 5 g 0 min First Wort Pellet 12.5
El Dorado 5 g 0 min First Wort Pellet 14.8
Mosaic 5 g 0 min First Wort Pellet 13.1
Citra 6.8 g 40 min Aroma Pellet 12.5
El Dorado 6.8 g 40 min Aroma Pellet 14.8
Mosaic 6.8 g 40 min Aroma Pellet 13.1
Citra 15.2 g 30 min Aroma Pellet 12.5
El Dorado 15.2 g 30 min Aroma Pellet 14.8
Mosaic 15.2 g 30 min Aroma Pellet 13.1
Citra 20.3 g 20 min Aroma Pellet 12.5
El Dorado 20.3 g 20 min Aroma Pellet 14.8
Mosaic 20.3 g 20 min Aroma Pellet 13.1
Citra 25.2 g 8 days Dry Hop Pellet 12.5
El Dorado 25.2 g 8 days Dry Hop Pellet 14.8
Mosaic 25.2 g 8 days Dry Hop Pellet 13.1
Citra 38.8 g 4 days Dry Hop Pellet 12.5
El Dorado 38.8 g 4 days Dry Hop Pellet 14.8
Mosaic 38.8 g 4 days Dry Hop Pellet 13.1

Miscs

Name Amount Time Use Type
Brewtan B 1.2 g 60 min Mash Water Agent
Brewtan B 2.5 g 15 min Boil Water Agent
Beer Nutrient 4.9 g 10 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
A04 Barbarian Imperial Yeast 73% 16.67°C - 21.11°C

Mash

Step Temperature Time
65°C 60 min
74°C 10 min

Next up will be a post on the Standard America lager I brewed two days later.

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