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All Grain Recipe

Submitted By: C477 (Shared)
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Batch Size: 5.50 galStyle: English IPA (12C)
Boil Size: 7.87 galStyle Guide: BJCP 2015
Color: 9.1 SRMEquipment: Catt's 10 gallon BIAB
Bitterness: 58.7 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 oz Burton Water Salts (Mash 60 min) Misc 1
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Victory Malt (25.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 4
1.25 oz Magnum [14.0%] - Boil 60 min Hops 5
1.00 oz Centennial [8.5%] - Boil 10 min Hops 6
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 7
1.00 oz Magnum [14.0%] - Dry Hop 14 days Hops 8
1.00 oz Citra [12.0%] - Dry Hop 14 days Hops 9
1.00 oz Centennial [10.0%] - Dry Hop 14 days Hops 10

Taste Notes

Aroma - 7 - Citrus (grapefruit, lime rind). Mild banana (bananas foster) smell. Aroma mellows after about a week - more "malty" aroma. Pleasant. Appearance - 7 - golden, rosey. Great light foamy head. Victory orange. Taste - 7 - light to medium body. Mid bitter (50 IBU?). Light banana sweetness. Borderline IPA - closer Could use a little more body. Maybe..???? Better cold. Strong. Way too strong. Dump sugar addition. Perhaps more crystal malt instead? Thoughts...more hop flavor. Adding a 20 min hop would improve that profile. Also, boost crystal malt and use DME instead of sugar for ABV boosting.

Notes

Dry hop as soon as vigorous fermentation starts - Day 2. Used hop shot at start of boil. 50 - 55 IBU @ 60 min. Pre boil gravity @ 1.045 - Added sugar to boost body - pre boil - approx 1 lb. Gravity increased to 1.50. Did not measure OG. 7.5 gallon steep - 1 gallon top off pre boil. Fermented in shed. Temp range from 54 - 72. Strange hop aroma - may just be shed smell. Dropped airlock into keg during transfer... Cold break effective! Yeast transfer amount negligeable. Waiting on clarification.

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