Jean-Claude Van IPA

All Grain Recipe

Submitted By: Jaque88 (Shared)
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Brewer: Jacob berg
Batch Size: 3.17 galStyle: Belgian IPA (21B)
Boil Size: 4.58 galStyle Guide: BJCP 2015
Color: 7.4 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 55.8 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: BIAB, Medium Body personal
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.17 gal Jacob, Moshers Ideal Pale Ale Water 1
4.12 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.89 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.43 g Calcium Chloride (Mash 60 min) Misc 4
6 lbs 1.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
10.58 oz Vienna Malt (3.5 SRM) Grain 6
7.05 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
0.35 oz Summit [17.0%] - Boil 60 min Hops 8
0.07 oz Amarillo [9.2%] - Boil 30 min Hops 9
0.07 oz Citra [12.0%] - Boil 30 min Hops 10
0.04 oz Centennial [10.0%] - Boil 30 min Hops 11
0.28 oz Amarillo [9.2%] - Boil 15 min Hops 12
0.28 oz Citra [12.0%] - Boil 15 min Hops 13
0.14 oz Centennial [10.0%] - Boil 15 min Hops 14
2.0 pkgs Belle Saison (Lallemand/Danstar #-) Yeast 15
0.71 oz Amarillo [9.2%] - Dry Hop 6 days Hops 16
0.71 oz Citra [12.0%] - Dry Hop 6 days Hops 17
0.35 oz Centennial [10.0%] - Dry Hop 6 days Hops 18

Notes

16 l vatten i 70.9 grader. Laka 3 l vatten i 80 grader 65 grader mäskning 2dl vatten i 35 grader för rehydrera jäst Jäser på bra ca 18 timmar senare. Lite lukt men god. 18.5 grader. Jäser i 20.3 grader Vände håll på handduk efter ett dygn. Övre sida var torrare. Dag2: 22 grader.

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