Accumulation (2.1)

All Grain Recipe

Submitted By: Bigringking (Shared)
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Brewer: Ed Messer
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 12.85 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: Ed's All Grain 11 Gallon
Bitterness: 43.1 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Amount Name Type #
16.00 gal WalMart RO Water Water 1
16.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 g Calcium Chloride (Mash 60 min) Misc 3
5.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
3.00 ml Lactic Acid (Mash 60 min) Misc 5
23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
2 lbs White Wheat Malt (2.4 SRM) Grain 7
1.00 oz Citra [12.7%] - Boil 60 min Hops 8
2.00 tsp Irish Moss (Boil 10 min) Misc 9
2.00 oz Amarillo Gold [11.9%] - Boil 10 min Hops 10
2.20 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.60 oz Mosaic (HBC 369) [12.0%] - Boil 5 min Hops 12
2.00 oz Amarillo Gold [11.9%] - Boil 1 min Hops 13
1 pkgs California Ale V (White Labs #WLP051) Yeast 14
3.00 oz Amarillo Gold [11.9%] - Dry Hop 4 days Hops 15
3.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 4 days Hops 16

Taste Notes

First keg was good. Bottles seem to be ok. Second keg is a little hot. kinda boozy? Not as pleasurable as the other. This one used priming sugar to carb. Then I put a spunding valve on it to keep the pressure at 12-15 PSI. However the spunding valve leaked off. Maybe se too low. Maybe a leak in the system. Maybe some funk got in the keg when the pressure was off it overnight???


Mash in at 8:11 am at 151*F left for church. Started sparging at 10:46 at a temp of 146.7 with 190*F water for a resulting temp of 164. added 5 mL 88% Lactic acid to the strike water to get the grist down to 5.3 pH. Started boil at 11:35 - boiled for 15 mins to get chiller up to temp. Added Citra at 60 mins. Did NOT have Mosaic like my spreasheet said so I subed in Mandarina Bavaria. Bumped the late additions to 3 oz from 2 to keep the IBUs same. Boil went well-no issues. 2-4-18 Brew Day. Errything went well. Only exception was that I treated the 11 gallons of strike water with 16 gallons worth of salts. Brew day went well with no issues. OG was maybe a little high but NBD. I harvested a few MLs of the yeast starter off of the larger flask thinking it had some to spare and then dumped that in the larger carbouy. Well the larger carbouy didn't take off as quickly, and finished 2-3 points higher. But many that Cal Ale V smells like abosulte sulfur ass when fermenting. I couldn't detect in in the flavor but even after 8 days it really reeks of havoc. I dry hopped on 2-12-18. Hope to let that go till maybe Thursday night then crash it Thursady night (outside maybe?) then keg on the weekend. Unless someone steals it....