Backarillo by Backabryggeriet
All Grain Recipe
Submitted By: tp0anhe (Shared)
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Brewer: Backabryggeriet | |
Batch Size: 3.43 gal | Style: American IPA (14B) |
Boil Size: 4.35 gal | Style Guide: BJCP 2008 |
Color: 9.9 SRM | Equipment: Backabryggeriets utrsutning |
Bitterness: 78.2 IBUs | Boil Time: 60 min |
Est OG: 1.070 (17.0° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.019 SG (4.9° P) | Fermentation: My Aging Profile |
ABV: 6.7% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
8 lbs 13.10 oz |
Pale Ale Malt (2.5 SRM) |
Grain |
1 |
2 lbs 3.27 oz |
Premium Pilsnermalt (1.1 SRM) |
Grain |
2 |
8.82 oz |
Caramünch II (60.9 SRM) |
Grain |
3 |
1.13 oz |
Amarillo - Domestic [9.1%] - Boil 60 min |
Hops |
4 |
1.02 oz |
Amarillo Gold [9.1%] - Boil 15 min |
Hops |
5 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
0.95 oz |
Amarillo Gold [9.1%] - Boil 5 min |
Hops |
7 |
1.31 oz |
Amarillo Gold [9.1%] - Boil 0 min |
Hops |
8 |
1.0 pkgs |
Northwest Ale (Wyeast Labs #1332) |
Yeast |
9 |
1.06 oz |
Amarillo Gold [9.1%] - Dry Hop 7 days |
Hops |
10 |
Taste Notes
Mash temperature reached 66C, strike temperature was 78C. Next time we should have a slightly higher strike temperature, maybe 80-82C.
Pre-boil gravity:
OG:
FG:Notes
First Version:
Step grains 30 minutes at 160 degrees.
Full boil for 60 minutes.
Next time add 1 gallon water extra due to hops sucking out so much water.
Pitched yeast 2100 hours, temp 75 - 78 degrees.
In cold water bath.
Dry Hopped with one ounce - ~1 November 2010
Racked from Hops - 9 November 2010 - gravity ~ 1.018 or 1.020 - Taste was wonderful!
2nd Version.
In primary 30 days.
Dry hop in secondary 14 days.
Bottled 25 Feb 12.This Recipe Has Not Been Rated