#093 : Deadly Nedly

All Grain Recipe

Submitted By: nedbrush (Shared)
Members can download and share recipes

Brewer: Ned Brush
Batch Size: 4.00 galStyle: Imperial IPA (14C)
Boil Size: 7.55 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: brushbrew Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 58.1 IBUsBoil Time: 60 min
Est OG: 1.083 (20.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Calcium Sulfate (Mash 60 min) Misc 1
0.25 tsp Lactic Acid (Sparge Water) (Mash 60 min) Misc 2
8 lbs 15.66 oz Swaan Pale Malt (2 Row) (3.0 SRM) Grain 3
11.09 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
6.85 oz White Wheat Malt (2.4 SRM) Grain 5
4.43 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
12.48 oz Light Dry Extract (8.0 SRM) Dry Extract 7
1 lbs 8.29 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8
0.57 oz Warrior [15.0%] - Boil 60 min Hops 9
0.29 oz Columbus (Tomahawk) [13.9%] - Boil 60 min Hops 10
1.00 tsp Calcium Sulfate (Boil 60 min) Misc 11
0.55 oz Columbus (Tomahawk) [13.9%] - Boil 50 min Hops 12
0.57 oz Simcoe [13.0%] - Boil 30 min Hops 13
0.50 Whirlfloc Tablet (Boil 10 min) Misc 14
0.50 tsp Yeast Nutrient Morebeer (Boil 10 min) Misc 15
0.47 oz Cascade [5.5%] - Boil 0 min Hops 16
0.47 oz Centennial [8.0%] - Boil 0 min Hops 17
0.47 oz Simcoe [12.3%] - Boil 0 min Hops 18
1.0 pkgs California Ale (White Labs #WLP001) Yeast 19
1.25 tsp Gelatin (Cold Keg) (Secondary 5 hours) Misc 20
1.48 oz Citra [12.0%] - Dry Hop 0 days Hops 21
1.48 oz Mosaic [12.9%] - Dry Hop 0 days Hops 22
1.45 oz Amarillo Gold [8.5%] - Dry Hop 0 days Hops 23
0.99 oz Cascade [5.5%] - Dry Hop 0 days Hops 24
0.99 oz Columbus (Tomahawk) [14.0%] - Dry Hop 0 days Hops 25

Taste Notes

See main notes

Notes

OG = 1.083 Pitch 5th generatrion WLP001 yeast slurry at 1.25million/ml/plato at 64F. (Note: I think this particular lineage of WLP001 is slow to finish compared to other batches and other similar yeasts.) 8 hrs after pitch raise to 65F. 1 day after pitch raise to 66F. 2 days after pitch raise to 68F. 3 days after pitch raise to 70F. 7 days after pitch verify terminal gravity reached. FG = 1.013. Rack to secondary. Relocated to basement, uncontrolled fermentation, estimated ambient 65F. Dry hopped. 6 days after dry hop, kegged and chilled. Added gelatin and force carbed to ~2.6volumes (~15psi at ~3C).

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine