Amalgamator Clone

All Grain Recipe

Submitted By: daveafrank (Shared)
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Brewer: David Frank
Batch Size: 3.50 galStyle: American IPA (14B)
Boil Size: 4.85 galStyle Guide: BJCP 2008
Color: 5.1 SRMEquipment: Dude Bro Brewing Co 3 Gallon
Bitterness: 119.4 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: BIAB, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Dave's IPA Ferment
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
2.72 oz Acid Malt (3.0 SRM) Grain 3
2.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1.20 oz Amarillo Gold [8.5%] - Boil 60 min Hops 5
0.70 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.70 oz Mosaic [13.0%] - Boil 15 min Hops 8
0.70 oz Amarillo Gold [8.5%] - Boil 5 min Hops 9
1.0 pkgs California Ale (White Labs #WLP001) Yeast 10
2.00 oz Mosaic [13.0%] - Dry Hop 4 days Hops 11

Taste Notes

2nd day after dry hopping - really nice and a big mosaic punch. well attenuated with some backbone sweetness. After kegging - strong assertive bitterness. great aroma and overall beer. Carbed - drinks great, wonderful hop bite and dryness. might need a little more aroma? try dry hopping the keg. Clarity is really high. There is a touch of that house flavor that I cannot put my finger on. Biterness level is great! Fell off once the yeast flocced out.

Notes

Made 1500ml Yeast starter 48 hours in advance. 24 hours on stirplate. 24 hours in fridge. Decanted half of the spent wort. The decant was a little rushed. Do 48 hours in fridge before 12 hour warm up next time. Water markings on Northern Brewer bucket are off. BUILD UP WATER FROM RO. USE 2% acidulated malt for IPAs 1tsp(3.4grams) of Calcium Cloride per 5 gallon of water 1tsp(4grams) of gypsum per 5 gallons of water Chill with lid off to 65...threw it in the fridge....aerate for 60 seconds...pitched yeast...drop temp to 62 was at 62 deg for first 24 hours...then as fermentation kicked up it went to 66.5...turned down temp on fridge. 12 hours later at 63.5 deg. Let free rise to 66 again. Got to 67. Dropped temp to 64...added dry hop cooled to 60 for second 2 days of dry hop cooled to 45 for 5 days while traveling kegged - hit with 25psi Keg

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