Galamacitra 1.0

All Grain Recipe

Submitted By: MtnSoul (Shared)
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Brewer: Nick Madaffer
Batch Size: 12.00 galStyle: American IPA (21A)
Boil Size: 14.76 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: Nick's Blichmann Breweasy 10 gal
Bitterness: 149.0 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Blichmann BrewEasy 10 gal.
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1
3 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
2.00 oz Citra [12.0%] - Boil 60 min Hops 4
8.00 oz Galaxy [14.0%] - Boil 10 min Hops 5
12.00 oz Amarillo Gold [8.5%] - Steep 20 min Hops 6
2.00 oz Citra [12.0%] - Steep 20 min Hops 7
2.0 pkgs California Ale (White Labs #WLP001) Yeast 8
4.00 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 9
3.00 oz Citra [12.0%] - Dry Hop 3 days Hops 10
8.00 oz Galaxy [14.0%] - Dry Hop 3 days Hops 11

Notes

19 g RO water added 14 g Gypsum and 14 g CaCl2 and 6 g MgSO4 and 8 g NaHCO3. Approx 12 cc Lactic Acid added to bring Room temp liquor to 5.4 pH. Hot Liquor temp raised to 162degF. ' 9 gallons of 162degF liquor pumped to mash tun. Dough-in with grain. Mash Temp Stabilized at 154. After 30 mins mash sample taken and cooled to 40 degC - pH at 5.38 Batch split with 5 gallons x 2 fermenters - one with Cal Ale WLP001 and the other with OYL-210 Where da funk? And bottle dregs from a crooked stave st. Bretta clementine and golden nugget mandarin and an old ass vial of WLP644 Brett Trois

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