AG#2 Proper Job

All Grain Recipe

Submitted By: chesilboy (Shared)
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Brewer: IronBlue
Batch Size: 6.08 galStyle: English IPA (14A)
Boil Size: 7.66 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Mike's Equipment
Bitterness: 68.4 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: 14 Primary, 2 Secondary Cold
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 2.01 oz Pale Malt, Maris Otter (2.3 SRM) Grain 1
0.35 oz Chinook [13.0%] - Boil 60 min Hops 2
0.35 oz Willamette [5.5%] - Boil 60 min Hops 3
0.46 oz Cascade [5.5%] - Boil 30 min Hops 4
0.35 oz Chinook [13.0%] - Boil 30 min Hops 5
0.35 oz Willamette [5.5%] - Boil 30 min Hops 6
0.25 Protafloc (Boil 15 min) Misc 7
0.71 oz Cascade [5.5%] - Boil 15 min Hops 8
0.71 oz Willamette [5.5%] - Boil 15 min Hops 9
0.25 oz Chinook [13.0%] - Boil 15 min Hops 10
0.92 oz Cascade [5.5%] - Steep 20 min Hops 11
0.92 oz Willamette [5.5%] - Steep 20 min Hops 12
0.28 oz Chinook [13.0%] - Steep 20 min Hops 13
1.0 pkgs Nottingham Dry Yeast ( #-) Yeast 14

Notes

(Using new accurate digital thermometer) (Brewing in shed on very windy cold day.) Mash was about 64C after grain addition, 2 degrees low. Adjusted to 66C with 0.9L of boiling water calculated using BeerSmith tools. (Next brew - get strike water 2 degrees higher then adjust it to target in tun before adding grain.) Mash temp 64.3C after 90 minutes. Pre-boil SG was 1.043 against target of 1.045. Consider batch sparging for 15 minutes instead of 10. Boiled for 60mins as per recipe. I do not think this is enough with my setup, not sure the boil is vigorous enough. It also came off boil for a couple of minutes when chiller added. Future boils - 90 minutes and wrap boiler with insulation when in cold environments. OG measured at 1.050 which is very low against target of 1.057. Suspect main contributor was less evaporation during boil, as well as less wort sugar from mash.

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