Gerhards syurp

All Grain Recipe

Submitted By: bmoney1215 (Shared)
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Brewer: Gerhard Larsen
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 16.38 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: 11 gallon batch
Bitterness: 140.7 IBUsBoil Time: 60 min
Est OG: 1.073 (17.8° P)Mash Profile: batch sparge 1
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
25 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
1 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 4
12.00 oz Honey Malt (25.0 SRM) Grain 5
12.00 oz White Wheat Malt (2.4 SRM) Grain 6
3.00 oz Columbus/Tomahawk/Zeus (CTZ) [16.5%] - Boil 90 min Hops 7
1.00 oz Simcoe [13.0%] - Boil 60 min Hops 8
1.00 oz Simcoe [13.0%] - Boil 45 min Hops 9
1.00 oz Centennial [10.0%] - Boil 30 min Hops 10
1.00 oz Simcoe [13.0%] - Boil 30 min Hops 11
1.83 Whirlfloc Tablet (Boil 15 min) Misc 12
0.50 oz Centennial [10.0%] - Boil 15 min Hops 13
5.00 oz Simcoe [13.0%] - Boil 0 min Hops 14
1.50 oz Centennial [10.0%] - Boil 0 min Hops 15

Notes

Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewer uses Koppaclear tablets from Brewers Supply group as wort clarification agent. Whirfloc cleared mine up quite well, so I've substituted that in this recipe. Brewer uses Briess malts for all but 2-row and Honey. 2-row is Great Western, Honey is Gambrinus. Brewed with hard water - High in hardness, low in alkalinity.

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