Oles IPA 1.1

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 13.21 galStyle: American IPA (21A)
Boil Size: 16.29 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: Braumeister 50L
Bitterness: 45.6 IBUsBoil Time: 90 min
Est OG: 1.066 (16.1° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6.00 g Calcium Chloride (Mash 60 min) Misc 2
23 lbs 12.96 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs 4.91 oz Munich Malt (7.6 SRM) Grain 4
1 lbs 8.69 oz Caragold (7.6 SRM) Grain 5
1 lbs 1.64 oz Melanoidin Light (BestMälz) (25.4 SRM) Grain 6
2.47 oz Magnum [14.1%] - Boil 60 min Hops 7
7.05 oz Citra Whirlpool 40min 80C [12.0%] - Boil 0 min Hops 8
7.05 oz Mosaic Whirlpool 40min 80C [10.6%] - Boil 0 min Hops 9
4 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
7.05 oz Citra [12.0%] - Dry Hop 9 days Hops 11
7.05 oz Mosaic (HBC 369) [10.4%] - Dry Hop 9 days Hops 12

Notes

Very doughy mash. Tough to get the Speidel to sirculate. Too fine crush? Should have used rice hulls, but I am out. Cool to 21C. Ferment at 22C for 11 days. Add first dryhop (in weighted hop bags) next day. Add second dry hop (in weighted hop bags) 5days before cold crash. Add second dry hop (in weighted hop bags) 3days before cold crash. Crash to 1C for 3days. Keg.