FDC Arturo Mexico 5gal 
All Grain Recipe
Submitted By: Stepp2 (Shared)
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| Brewer: Todd & Dave | |
| Batch Size: 5.50 gal | Style: American IPA (14B) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 6.2 SRM | Equipment: BrewEasy™ 5 Gallon |
| Bitterness: 49.1 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Three Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Hoppy Pale Ale |
Water |
1 |
| 13.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5.40 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 8 lbs |
Rahr Pale Ale Malt (2.0 SRM) |
Grain |
5 |
| 4 lbs |
Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) |
Grain |
6 |
| 1 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
7 |
| 0.25 oz |
HBC-438 [15.5%] - Boil 60 min |
Hops |
8 |
| 1.00 ml |
Lactic Acid (Boil 60 min) |
Misc |
9 |
| 0.25 oz |
HBC-438 [15.5%] - Boil 15 min |
Hops |
10 |
| 1.50 oz |
HBC-438 [15.5%] - Steep 30 min |
Hops |
11 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
| 2.00 oz |
HBC-438 [15.5%] - Dry Hop 6 days |
Hops |
13 |
| 3.00 oz |
HBC-438 [15.5%] - Dry Hop 3 days |
Hops |
14 |
Taste Notes
Split 16 gallons in 4 car boys. Pitched 4 starters into 4 car boys. Two starters overflowed edelmeyer flask and I repitched another 1200 ml of starter wort. They overflowed again. I pitched both anyways. I did another 2 starters in 1000 ml starter.Notes
I'm not 100% on the whirlpool addition
Details from the preso:
OG- 11.24 plato • TG- 2.96 plato • Mash Temp- 156 (yeast viability and cell count) • Mash pH- 5.40 • Fermentation Temp- 64F / 68F
Malt Bill 2-Row Malt (Rahr) – 42.25% Acid Malt (Wyrmn) – 3% Pale Ale Malt (Rahr) – 51.5% Crystal Medium, 60L (Simpson) - .75% Carapils (Briess) – 2.50% Hop Alpha Time Percentage/Rate BU’s HBC-438 15.7 90 minutes .83% 5.00 HBC-438 15.7 15 minutes 16.53% 12.00 HBC-438 15.7 0 minutes 82.64% 40.00 HBC-438 15.7 Dry Hop # 1 .516 oz/gallon HBC-438 15.7 Dry Hop # 2 .516 oz/gallon
The Process Day one- brew, primary fermentation starts at 64F and ferments to 68F Day four- cap tank (near end of fermentation) Day five- 5 psi Co2 top pressure on FV Day ten- pull yeast / DH # 1 / 68F / 2 psi top pressure Day fifteen- DH # 2 / 68F / 2 psi top pressure Day eighteen- drop temp to 32F / 5 psi top pressure Day twenty one- rack beer to BBT (32F), gelatin, carbonate Day twenty two- rack beer off gelatin, bottle and kegThis Recipe Has Not Been Rated
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