12/22/17 - Stargazer - bday keg

All Grain Recipe

Submitted By: kneary13 (Shared)
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Brewer: Kevo
Batch Size: 5.75 galStyle: American IPA (21A)
Boil Size: 8.00 galStyle Guide: BJCP 2015
Color: 5.6 SRMEquipment: My Equipment
Bitterness: 51.2 IBUsBoil Time: 120 min
Est OG: 1.053 (13.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.75 oz Chinook [13.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.50 oz Nelson Sauvin [11.7%] - Boil 15 min Hops 7
0.25 oz Mosaic (HBC 369) [24.1%] - Boil 15 min Hops 8
0.75 oz Nelson Sauvin [11.7%] - Boil 0 min Hops 9
0.50 oz Chinook [13.0%] - Boil 0 min Hops 10
0.50 oz Mosaic (HBC 369) [24.1%] - Boil 0 min Hops 11
1 pkgs California Ale (White Labs #WLP001) Yeast 12

Notes

Brew - 11/10/17 (day 0) Crash - 11/20/17 (day 10) Keg - 11/21/17 (day 11) Sample - 11/22/17 Turkey day - 11/23/17 Drew’s Carbonation-rama: I know many of you believe in the old fashioned “set it and forget it” method of carbonation - digging out the table of desired carbonation / temperature to determine the correct PSI for your keg. I don’t usually have a week or two to wait. I used to be a preacher of the “slam and shake” method, but I got tired of the imprecision and taunting from fellow brewers about the ridiculous foaming. My hybrid method combines that beloved pressure chart and the shaking workout. I find my target pressure for my desired carbonation and set my regulator to that psi plus 1. (Say 14.5 psi for 2.5 volumes at 42F) I attach the gas to the chilled keg, lay it sideways on my workbench and gently rock back and forth until the bubbles stop flowing loudly. It takes about 10 minutes, but once done the beer can be served immediately.