Triple C - IPA AG
All Grain Recipe
Submitted By: Neanderthalbrews (Shared)
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|Brewer: Neanderthal Brews|| |
|Batch Size: 5.00 gal||Style: Imperial IPA (14C)|
|Boil Size: 5.94 gal||Style Guide: BJCP 2008|
|Color: 11.5 SRM||Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain|
|Bitterness: 76.2 IBUs||Boil Time: 60 min|
|Est OG: 1.077 (18.6° P)||Mash Profile: Single Infusion, Medium Body, No Mash Out|
|Est FG: 1.017 SG (4.3° P)||Fermentation: Ale, Two Stage|
|ABV: 7.9%||Taste Rating: 0.0|
||Brewers Malt 2-Row (Briess) (1.8 SRM)
|1 lbs 8.00 oz
||Caramel Malt - 60L (Briess) (60.0 SRM)
||Chinook [13.0%] - Boil 60 min
||Chinook [13.0%] - Boil 40 min
||Centennial [8.1%] - Boil 15 min
||Cascade [6.8%] - Boil 1 min
||American Ale (Wyeast Labs #1056)
||Cascade [6.8%] - Dry Hop 0 days
Taste NotesAfter the primary fermenter, the beer is very cloudy. But a nice clean taste. Slightly hot, slightly bitter (would have thought the bitter would have been more pronounced). Good tasting beer so far, though.
NotesYeast starter 2/17/12, 5:00PM. Started with 1800Ml of water and 6.1oz DME. Boiled 15 min. Had to boil for an additional 5 min bc some ice fell into the wort. Cooled to 70df in 5 min. Brix 10.25 (1.040 SG). Nailed it! Boiled down to 1450Ml, with adding the yeast the yeast starter is at 1600Ml.
Started with a total of 9.25 gallons counting the extra 0.25 gal of boiled water to bring mash temperature up. Ended with 7.25+ gal. Because of this quantity, I will do a 90min boil.
Heat strike water to 165df reached in 23min. Mash temp only 148, added 0.25 gal of boiled water to achieve 152df. 30 min in at 150df. At the finish 149df. Sparged for 50 min. Pre boil level is 7.25 gallons, 14.2 Brix (1.056 SG).
End of boil, 4.75 gal. Yikes! (boil off rate at 1.66 gal/hr). Ended up with 3.8 gal in the fermenter. Guess I should have boiled only 60 minutes. OG was 1.080. Set fermentation to 67df. When adding 1 gallon of water (below) reduce to OG BY .001/qt, so adjured OG is 1.71.
Racked to secondary on 2/25/12. Got 5 gallons after adding one gallon of boiled water. Very little left from trub. SG reading was 1.016 @ 68df, for 1.017 corrected reading. For the final two weeks, set fermentation temperature to 68df.
Added 3oz Cascade for dry hop on 3/4/12 for 6 days of dry hopping.
Priming sugar 3.77oz w/ 2 cups water.