Heisenberg C3M1 APA

All Grain Recipe

Submitted By: katiesarah0 (Shared)
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Brewer: ken
Batch Size: 6.00 galStyle: American Pale Ale (10A)
Boil Size: 8.27 galStyle Guide: BJCP 2008
Color: 12.9 SRMEquipment: Kens SS Pot and Igloo Tun (10 Gal/37.8 L) - All Grain
Bitterness: 43.8 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Ken's Single Infusion, Medium Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs RedX (BestMälz) (15.2 SRM) Grain 1
1 lbs Pale Ale (3.3 SRM) Grain 2
8.00 oz Carapils (Briess) (1.5 SRM) Grain 3
0.50 Whirlfloc Tablet (Boil 15 min) Misc 4
2.00 oz Centennial [9.0%] - Boil 15 min Hops 5
1.00 oz Cascade [7.7%] - Boil 5 min Hops 6
1.00 oz Citra [14.2%] - Boil 5 min Hops 7
1.00 oz Mandarina Bavaria [8.5%] - Boil 5 min Hops 8
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 9
1.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 10
1.00 oz Hull melon [5.0%] - Dry Hop 0 days Hops 11

Notes

11/22: mashed 90 minutes with good reuslts at 88% efficiency. brunwater called for 1.7gr baking soda to hit 5.4 PH. adjust down to .9gr in to mash water and should land about 5.4PH. i got 5.5PH with 1.7gr baking soda, so added .5ml lactic acid for mash PH of 5.38. mash temp 153F. too much lactic-PH5.3 after mash. added .5 gr baking soda to be at 5.39 into kettle. firsy runnnings 18 brix 1.075. second runnings sparge 7 btx 1.027 yeast pitches at 63F at 2:15 pm. fermentation satrting 7:00am on 11/23..temp 61F 11/25: still very active . pulled from freezer at 61F at 6:30pm, let it free rise to 68F over next 3 days. 11/28- gravity 1.022 11/30: 1.013 12/3: put in freezeer at 1.013 4/16: yeast starter 1.6L 5.5oz dme 4/18: brew day. used 1gr baking soda for 5.4 ph projection. red x very acidic so hPh reading was 5.1. added 3 gr baking soda to hit 5.4PH mash temp fell to 150.5F. 7 days FG 1.011

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