Azacca dust hop stand

All Grain Recipe

Submitted By: milldoggy (Shared)
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Batch Size: 11.00 galStyle: American Pale Ale (10A)
Boil Size: 13.50 galStyle Guide: BJCP
Color: 9.4 SRMEquipment: EHerms
Bitterness: 74.8 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: 1 Standard
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
1 lbs 12.00 oz Munich 10L Malt (10.0 SRM) Grain 1
21 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Melanoidin Malt (26.5 SRM) Grain 5
2.50 oz Cascade [5.5%] - First Wort Hops 6
1.00 oz Azacca [12.0%] - Boil 5 min Hops 7
1.00 oz Citra [12.0%] - Boil 5 min Hops 8
2.00 oz Azacca [12.0%] - Steep 15 min Hops 9
2.00 oz Citra [12.0%] - Steep 15 min Hops 10
2.00 oz Citra [12.0%] - Steep 30 min Hops 11
2.00 oz Azacca [12.0%] - Steep 30 min Hops 12
2.0 pkgs English Ale (White Labs #WLP002) Yeast 13
3.00 oz Citra [12.0%] - Dry Hop 7 days Hops 14
3.00 oz Azacca [12.0%] - Dry Hop 7 days Hops 15

Notes

Mash at 151. At flameout, add thr 15 whirlpool hops. Cool to 190 and steep for 15 min. Cool to 175 and add 30 whirlpool addition. Steep for 30 mins. Cool to 140 or less as fast as possible. Ferment at 63 for 3-4 day's, raise temp 2 degrees everyday until you reach 70. Hold at 70 for remaining time. Total time in primary 3 weeks. Keg and dry hop in keg using stainless filter, dry hop at 63(ambient basement temp for 3-4 days), move to fridge and chill to 34, let stand for 3 more days before removing dry hops. Carb and serve. This works well with citra/amarillio or all citra as well. I have used a bunch of different yeast, Conan, wlp002, s04 and 1968 are the best. Us05 is good, but the English yeast makes it better. Brewing a mod with wheat and oats to add more body, found here. http://beersmithrecipes.com/viewrecipe/993079/simco-azacca

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