1903 IPA April 2017
All Grain Recipe
Submitted By: GardenCityBrewery (Shared)
Members can download and share recipes
Brewer: GCB | |
Batch Size: 89.82 gal | Style: American IPA (14B) |
Boil Size: 97.74 gal | Style Guide: BJCP 2008 |
Color: 7.9 SRM | Equipment: GCB BREWHOUSE |
Bitterness: 61.6 IBUs | Boil Time: 70 min |
Est OG: 1.050 (12.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
110 lbs 3.70 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
7 lbs 7.93 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
6 lbs 9.82 oz |
Cara ruby (25.4 SRM) |
Grain |
3 |
22 lbs 0.74 oz |
Vienna Malt (3.5 SRM) |
Grain |
4 |
1 lbs 12.22 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
1 lbs 0.58 oz |
Chinook [13.7%] - Boil 50 min |
Hops |
6 |
14.11 oz |
Bramling Cross [6.0%] - Boil 5 min |
Hops |
7 |
14.11 oz |
Amarillo [9.2%] - Steep 30 min |
Hops |
8 |
1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
9 |
Notes
Mash temp started 64.5 and rose to 65.5.
Ogv1048.2 so a bitcdown on recent efforts. Mash and a large seemed good.
Minor steep chill. Ran 25 litres through at max exchange.
125 g of Notts pitched. At 24.8 degrees but with cooler set to bring down, and limit, to 20 degrees throughout.This Recipe Has Not Been Rated