Palmekyst IPA QVART Clone

All Grain Recipe

Submitted By: Vetland (Shared)
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Brewer: Ytre Randesund Brygghus
Batch Size: 6.60 gal	Style: American IPA (14B)
Boil Size: 7.37 gal	Style Guide: BJCP 2008
Color: 5.4 SRM	Equipment: Ytre Randesund Brygghus
Bitterness: 38.3 IBUs	Boil Time: 90 min
Est OG: 1.065 (15.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.004 SG (1.1° P)	Fermentation: Ale, Single Stage
ABV: 8.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 8.51 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
5 lbs 6.42 oz	Pale Ale (BestMälz) (2.5 SRM)	Grain	2
11.99 oz	Munich (BestMälz) (7.6 SRM)	Grain	3
9.52 oz	Wheat (BestMälz) (2.0 SRM)	Grain	4
5.29 oz	Caramel Light (BestMälz) (15.2 SRM)	Grain	5
0.88 oz	Mosaic (HBC 369) [12.2%] - Boil 30 min	Hops	6
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
0.88 oz	Mosaic (HBC 369) [12.2%] - Boil 10 min	Hops	8
0.88 oz	Mosaic (HBC 369) [12.2%] - Boil 5 min	Hops	9
2.65 oz	Mosaic (HBC 369) [12.2%] - Steep 0 min	Hops	10
0.88 oz	Citra [12.0%] - Steep 0 min	Hops	11
1.0 pkgs	Brettanomyces Bruxellensis Trois (White Labs #WLP644)	Yeast	12
2.65 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 5 days	Hops	13
0.88 oz	Citra [12.0%] - Dry Hop 5 days	Hops	14

Taste Notes

Gjæring: Pitch på 18,0 °C, la stige til 22,5 °C i 8-10 dager.

Notes

Qvart - Palmekyst IPA OG: 1060 FG: 1010 ABV: 6,5 Malt: 55,2 % Best Malz pils malt, 3,9 EBC 34,5 % Best Malz pale malt, 5 EBC 4,8 % Best Malz Munich malt light, 15 EBC 3,4 % Best Malz Hvete 3,9 EBC 2,1 % Thomas Fawcett Caramalt, 30 EBC Meskeprogram: 65 °C, 45 min. 72 °C, 15 min. 78 °C, 5 min. Kok: 90 min. Humle: 1 g/l Mosaic 12,25% AA - 15min. 1 g/l Mosaic 12,25% AA - 10 min. 1 g/l Mosaic 12,25% AA 5 min. 3 g/l Mosaic 12,25% AA - WP. 1 g/l Citra 13,5% AA - WP. 1 g/l Citra 13,5% AA - Tørrhumle etter 5 dager i 4-5 dager. 3 g/l Mosaic 12,25% AA - Tørrhumle etter 5 dager i 4-5 dager Gjær: Whitelabs 644 - Saccharomyces "Bruxellensis" Trois

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