ImbPA

All Grain Recipe

Submitted By: Tormod92 (Shared)
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Brewer: Tormod, Bertel, Daniel & Erik
Batch Size: 5.28 galStyle: Double IPA (22A)
Boil Size: 8.30 galStyle Guide: BJCP 2015
Color: 7.4 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 215.8 IBUsBoil Time: 90 min
Est OG: 1.082 (19.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 10.70 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
7.76 oz Wheat Malt, Ger (2.0 SRM) Grain 2
5.29 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 1.64 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4
1.76 oz Chinook [13.0%] - Boil 90 min Hops 5
1.76 oz Warrior [15.0%] - Boil 90 min Hops 6
1.06 oz Simcoe [13.0%] - Boil 45 min Hops 7
1.06 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 8
1.76 oz Centennial [10.0%] - Boil 0 min Hops 9
1.06 oz Simcoe [13.0%] - Boil 0 min Hops 10
1.0 pkgs California Ale (White Labs #WLP001) Yeast 11
2.47 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days Hops 12
1.41 oz Centennial [10.0%] - Dry Hop 7 days Hops 13
1.41 oz Simcoe [13.0%] - Dry Hop 7 days Hops 14

Notes

Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67 °F (19 °C), slowly raising the temperature to 70 °F (21 °C) as the fermentation begins to slow

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