Bob31 (Columbus/Mosaic)
All Grain Recipe
Submitted By: jbakes16 (Shared)
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Brewer: Jeff Baker | |
Batch Size: 5.50 gal | Style: American IPA (14B) |
Boil Size: 9.24 gal | Style Guide: BJCP 2008 |
Color: 4.8 SRM | Equipment: Brew-Magic V350M- 75 Min-5G-IPA |
Bitterness: 72.4 IBUs | Boil Time: 75 min |
Est OG: 1.062 (15.3° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
12 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
5.28 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
4.48 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
4.48 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
4 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 75 min |
Hops |
5 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
7 |
1.50 oz |
Mosaic (HBC 369) [12.2%] - Steep 30 min |
Hops |
8 |
0.50 oz |
Columbus (Tomahawk) [14.0%] - Steep 30 min |
Hops |
9 |
1.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 7 min |
Hops |
10 |
0.25 oz |
Columbus (Tomahawk) [14.0%] - Steep 7 min |
Hops |
11 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
1.75 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 7 days |
Hops |
13 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 7 days |
Hops |
14 |
1.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 4 days |
Hops |
15 |
0.75 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 4 days |
Hops |
16 |
Taste Notes
Excellent beer. I would score it a 40. Nice aroma. I got a weed-like aroma and flavor. Notes
Shoot for water profile w/ 200ppm sulfate, 50ppm chloride, and 100ppm calcium.
mash: 5.7g gypsum, .5g CaCl
sparge: 7.9g gypsum, .7g CaCl
ph @ 15= 5.02
@45= 5.09
1st run=18
Whirlpool- do 23 min whirlpool with larger amounts, followed by 7 minutes with smaller amounts. 30 min total W/P. 7 min addition- @ 177 degrees.
Chilled to 67 and pitched 1G yeast from 1.5L starter. decanted.
Through 10/30- fermenting between 70-72. Coldest could get basement.
Smaller amount dry hop= keg hop
11/3- add first dry hop to carboy
11/11- @1.010. rack to keg on second dry hop (bagged)- flip keg halfway through
11/14 (planned)- 11/17 (actual)- rack to clean keg- put in keezer to carb for 2 weeks
11/17- put into keezer at 13 psi.
11/30- tasteThis Recipe Has Not Been Rated