FDC Arturo Mexico 5gal

All Grain Recipe

Submitted By: Stepp2 (Shared)
Members can download and share recipes

Brewer: Todd & Dave
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.99 galStyle Guide: BJCP 2008
Color: 6.2 SRMEquipment: BrewEasy™ 5 Gallon
Bitterness: 49.1 IBUsBoil 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 keg

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine