Marathon Raptor IPA - III

All Grain Recipe

Submitted By: Pabi (Shared)
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Brewer: Pabi Mosher /Pascal Pincloup
Batch Size: 10.50 galStyle: American IPA (14B)
Boil Size: 12.16 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: Marathonbrewing Brewhouse
Bitterness: 76.6 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Raptor Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
6 lbs Pale Ale Malt (Rahr) (3.5 SRM) Grain 3
11.20 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4
6.40 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
2.50 oz Falconer's Flight [11.0%] - Boil 45 min Hops 6
2.50 oz Falconer's Flight [11.0%] - Boil 30 min Hops 7
2.00 items Whirlfloc Tablet (Boil 10 min) Misc 8
1.00 oz Falconer's Flight [11.0%] - Steep 10 min Hops 9
2.0 pkgs American Ale II - Prior batch (Raptor Deux Rinsed Wyeast Labs #1272 - 1LITER STARTER PLUS 1 MASON JAR) Yeast 10
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 11
4.00 oz Falconer's Flight [11.0%] - Dry Hop 5 days Hops 12
2.00 oz Amarillo [9.2%] - Dry Hop 5 days Hops 13
2.00 oz Simcoe [13.0%] - Dry Hop 5 days Hops 14
0.70 oz Citra [12.0%] - Dry Hop 5 days Hops 15

Taste Notes

Added 2x campden tablets to sparge H2O Dough in 8 gallons of Mash H20 at 163 degrees ... No circulation for 10 minutes Recirculation through HERMS for Mash at 150 degrees ... 60 minutes Used 1.5L starter of 1272 plus 1 Smack Pack directly into Fermenter Oxygenated Wort in Fermenter with pure O2 for 1 Minute Dry Hop split 50% straight into Fermenter and 50% in Muslin bag suspended Dry Hop temperature and time adjusted due to travel Dry Hopped 4 days at 64 degrees and 7 days at 50 degrees Bottled with 7.9 Oz of Corn Sugar for 10 gallons ... fully carbonated after 10 - 14 days in bottle.

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