Willis Wall Triple IPA (AG)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.070 SG | Maximum OG: | 1.090 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.020 SG |
| Minimum IBU: | 60 IBU | Maximum IBU: | 120 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 27.00 qts | Wort Volume After Boil: | 22.00 qts |
| Volume Transferred: | 20.00 qts | Water Added To Fermenter: | 0.00 qts |
| Volume At Pitching: | 20.00 qts | Volume Of Finished Beer: | 20.00 qts |
| Expected Pre-Boil Gravity: | 1.063 SG | Expected OG: | 1.091 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 83.7 % |
| Expected ABV: | 10.4 % | Expected ABW: | 8.2 % |
| Expected IBU (using Garetz): | 94.8 IBU | Expected Color (using Morey): | 5.8 SRM |
| BU:GU ratio: | 1.04 | Approx Color: | |
| Mash Efficiency: | 72.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Malt | 16lb 0oz | 88.9 % | 7.3 | In Mash/Steeped |
| Sugar - Corn Syrup | 2lb 0oz | 11.1 % | 0.0 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Chinook | 10.5 % | 2.00 oz | 61.7 | Loose Whole Hops | 90 Min From End |
| US Amarillo | 5.0 % | 1.00 oz | 12.8 | Loose Whole Hops | 60 Min From End |
| US Amarillo | 5.0 % | 2.00 oz | 14.0 | Loose Whole Hops | 30 Min From End |
| US Liberty | 4.5 % | 1.00 oz | 6.3 | Loose Whole Hops | 30 Min From End |
| US Cascade | 4.5 % | 4.00 oz | 0.0 | Loose Whole Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Irish Moss | 2.00 oz | In Mash |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 10 | Total Magnesium (ppm): | 1 |
| Total Sodium (ppm): | 2 | Total Sulfate (ppm): | 1 |
| Total Chloride(ppm): | 4 | Total Bicarbonate (ppm): | 29 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Double Step Infusion w/Batch Sparge (134-154) |
| Step Type | Temperature | Duration |
| Rest at | 134 degF | 30 |
| Raise by infusion to | 154 degF | 0 |
| Rest at | 154 degF | 45 |
| Raise by infusion to | 170 degF | 0 |
| Rest at | 170 degF | 15 |
| Recipe Notes |
| "Davie's IPA" trying forsomething in the class of the Hurcules IPA or Pliny the Younger |