#093 : Deadly Nedly
All Grain Recipe
Submitted By: nedbrush (Shared)
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Brewer: Ned Brush | |
Batch Size: 4.00 gal | Style: Imperial IPA (14C) |
Boil Size: 7.55 gal | Style Guide: BJCP 2008 |
Color: 8.9 SRM | Equipment: brushbrew Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 58.1 IBUs | Boil 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 notesNotes
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