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All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin & Steve
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: Reaper Stand v.2
Bitterness: 105.3 IBUsBoil Time: 75 min
Est OG: 1.065 (15.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Juicy Water 1
8.50 g Phosphoric Acid 85% (Mash 60 min) Misc 2
7.50 g Calcium Chloride (Mash 60 min) Misc 3
7.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.00 g Baking Soda (Mash 60 min) Misc 5
11 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 6
3 lbs Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 7
12.00 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 8
0.60 oz Apollo [18.5%] - First Wort Hops 9
4.00 oz Citra [12.0%] - Steep 25 min Hops 10
0.50 oz Apollo [18.5%] - Steep 25 min Hops 11
3.00 g Yeast Nutrient (Boil 0 min) Misc 12
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 13
3.20 oz Cane (Beet) Sugar (0.0 SRM) Sugar 14
3.20 oz Turbinado (10.0 SRM) Sugar 15
6.00 oz Galaxy [14.0%] - Dry Hop 3 days Hops 16
4.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 17

Notes

Recipe Notes: Mash: 8.5g for 5.3 ph @ 15 min in Boil: 1.5g for 4.9-5.0 ph @ post boil Whirlpool hops added at 200°F and allowed to self cool to 160°F Split Dry hops into two additions (end of fermentation, then rack to secondary and hold under pressure) Brew Day Notes: - Mash PH 40 min into mash was 5.15 - Added 1 gram of baking soda - 5.00 ph at end of boil - Tempature probe read 206 when boiling, wiggled cord and jumped to 212, unsure if it was off during the mash - Can back off grain absorbtion to .6 Fermentation Notes: - Pitched at 66F,fride set to 68F, forgot to to place probe in thermowell, 24 hours later beer at 72F. Turned frige own an got beer to 70F.

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