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All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 2.10 galStyle: Double IPA (22A)
Boil Size: 2.33 galStyle Guide: BJCP 2015
Color: 6.1 SRMEquipment: 2 Gal BIAB
Bitterness: 0.0 IBUsBoil Time: 15 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Amount Name Type #
2.52 gal Old-School IPA Water 1
0.80 gal Distilled Water Water 2
3.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.20 ml Lactic Acid (Mash 60 min) Misc 4
0.40 Campden Tablets (Mash 60 min) Misc 5
2 lbs 7.37 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 6
2 lbs 7.33 oz Irish Ale Malt (2.8 SRM) Grain 7
8.04 oz Munich Malt, Germany (Avangard) (9.5 SRM) Grain 8
3.77 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9
0.4 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 10
0.4 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 11
4.58 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 12


First batch brewed in kitchen with 10g mash tun. Hit mash temp as soon as I mashed in. Originally planned a mash out, but didn't give myself enough time to water. In the end mashed for 90 mins when my water was up to 168F. Added too much lactic acit to my sparge water. Maybe that hurt efficiency. Boil-off was as predicted, but I had almost a gallon of trup loss. Topped off with two gallons of almost freezing distilled water. Ran aquarium pump for 30 mins. Too foamy to take SG. Pitched yeast starter next day.

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