2016-10-11-Session-octobre

All Grain Recipe

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

Brewer: JS et ET
Batch Size: 15.85 galStyle: American IPA (14B)
Boil Size: 18.49 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: Brasserie 8e, systeme
Bitterness: 31.6 IBUsBoil Time: 60 min
Est OG: 1.044 (10.9° P)Mash Profile: Brasserie 8e, Brassage
Est FG: 1.010 SG (2.5° P)Fermentation: Brasserie 8e, Fermentation
ABV: 4.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
15.85 gal 2-Eau IPA Session Water 1
13.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
12.30 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
8.00 ml Lactic Acid - Sparge water (Mash 60 min) Misc 4
6.00 ml Lactic Acid (Mash 60 min) Misc 5
1.60 g Calcium Chloride (Mash 60 min) Misc 6
25 lbs 5.65 oz Pale Malt (2 Row) (2.0 SRM) Grain 7
1.41 oz Sorachi Ace [11.0%] - Boil 60 min Hops 8
0.88 oz Amarillo [9.2%] - Boil 60 min Hops 9
2.65 oz Citra [14.0%] - Boil 2 min Hops 10
0.88 oz Citra [14.0%] - Steep 0 min Hops 11
2.0 pkgs Burlington ale (White Labs #WLP095) Yeast 12
3.53 oz Citra [14.0%] - Dry Hop 4 days Hops 13

This Recipe Has Not Been Rated

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