Amalgamator Clone
All Grain Recipe
Submitted By: daveafrank (Shared)
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Brewer: David Frank | |
Batch Size: 3.50 gal | Style: American IPA (14B) |
Boil Size: 4.85 gal | Style Guide: BJCP 2008 |
Color: 5.1 SRM | Equipment: Dude Bro Brewing Co 3 Gallon |
Bitterness: 119.4 IBUs | Boil 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
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