Sculpin Clone/Mt Dora, fl

All Grain Recipe

Submitted By: slipstik04 (Shared)
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Brewer: Jesse Thomas FL
Batch Size: 5.00 galStyle: American IPA (14B)
Boil Size: 7.22 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 59.5 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distilled Water Water 1
2 lbs Rice Hulls (0.0 SRM) Adjunct 2
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs 8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
8.00 oz Caravienne Malt (22.0 SRM) Grain 6
1.00 oz Amarillo Gold [8.5%] - Mash Hop Hops 7
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [13.4%] - Boil 60 min Hops 8
0.25 oz Centennial [8.3%] - Boil 60 min Hops 9
0.25 oz Chinook [14.1%] - Boil 60 min Hops 10
0.25 oz Centennial [8.3%] - Boil 30 min Hops 11
0.25 oz Simcoe [13.0%] - Boil 30 min Hops 12
2.00 Whirlfloc Tablet (Boil 15 min) Misc 13
2.00 oz Amarillo Gold [8.5%] - Boil 0 min Hops 14
2.00 oz Simcoe [13.0%] - Boil 0 min Hops 15
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 16
2.00 tsp Yeast Nutrient (Primary 3 days) Misc 17
3.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 18
2.00 oz Amarillo Gold [8.5%] - Dry Hop 7 days Hops 19

Notes

Started at 9 am 8/7/2016 Ph reading 5.1 doughed in at 120 rose tmep to 155 then cooled...oops I let the mash go for 1.5 hours. Mashing at 148* The biggest hot break I have seen yet on my system. Possibly because i doughed in at 105* And lt rise to mash temp. 15 minutes boil left added whirlfloc, yeast nut, kettle measured 7.25 gallons fermentor measures 5 gallons Whirlpooled hops for 30 minutes OG 1.073

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