Lurlubeerlue 
All Grain Recipe
Submitted By: seabass1976 (Shared)
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| Brewer: El-Lunatic | |
| Batch Size: 5.50 gal | Style: Imperial IPA (14C) |
| Boil Size: 7.84 gal | Style Guide: BJCP 2008 |
| Color: 7.1 SRM | Equipment: LentOnoiR ElectriC |
| Bitterness: 85.6 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (19.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 14.73 oz |
Pale Malt - 2 Row (Cargill) (2.0 SRM) |
Grain |
1 |
| 1 lbs 1.64 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
2 |
| 1 lbs 1.64 oz |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
| 1 lbs 1.64 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
| 0.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
| 2 lbs 3.27 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 0.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
7 |
| 1.00 oz |
Magnum [11.0%] - First Wort |
Hops |
8 |
| 11.80 oz |
Corn Sugar (Dextrose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
9 |
| 2.00 oz |
Amarillo [7.0%] - Boil 5 min |
Hops |
10 |
| 2.00 oz |
Citra [13.0%] - Boil 5 min |
Hops |
11 |
| 2.00 oz |
Mosaic (HBC 369) [13.6%] - Boil 5 min |
Hops |
12 |
| 2.00 oz |
Amarillo [7.0%] - Steep 20 min |
Hops |
13 |
| 2.00 oz |
Citra [13.0%] - Steep 20 min |
Hops |
14 |
| 2.00 oz |
Mosaic (HBC 369) [13.6%] - Steep 20 min |
Hops |
15 |
| 1.0 pkgs |
Hornindal Kveik Blend (Escarpment Labs #) |
Yeast |
16 |
| 3.00 oz |
Amarillo [7.0%] - Dry Hop 3 days |
Hops |
17 |
| 3.00 oz |
Citra [13.0%] - Dry Hop 3 days |
Hops |
18 |
| 3.00 oz |
Mosaic (HBC 369) [13.6%] - Dry Hop 3 days |
Hops |
19 |
Notes
1st Step Starter 500ml (OG 1.030) 1.44oz DME +1/4tsp yeast nutriment
2nd Step Starter 1.75L (OG 1.030) 5.04oz DME +1/4tsp yeast nutriment
+++1Gallon d'eau total+++
This is a great yeast for people who like WLP001 California Ale Yeast because this yeast throws a little personality and body into your beer. Esters are higher than WLP001. This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.
Profiles (ppm)ExistMashFinished
Ca09591
Mg02121
Na02525
SO40200200
Cl0100100
HCO3035NA
SO4/Cl Ratio2,0
Batch Volume5,5Gallons
Total Mash7,2Gallons
Total Sparge5,5Gallons
Estimated Mash pH5,41SU
Mineral Additions (gm)MashSparge
Gypsum 5,8 4
Calcium Chloride2,62
Epsom Salt5,84.4
Canning Salt1,71.3
Pickling Lime0,6Not Recommended
Sparge Acid Addtions
Lactic0,0%1,9(ml)This Recipe Has Not Been Rated
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