Backarillo by Backabryggeriet

All Grain Recipe

Submitted By: tp0anhe (Shared)
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Brewer: Backabryggeriet
Batch Size: 3.43 galStyle: American IPA (14B)
Boil Size: 4.35 galStyle Guide: BJCP 2008
Color: 9.9 SRMEquipment: Backabryggeriets utrsutning
Bitterness: 78.2 IBUsBoil 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.

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