Wry smile

All Grain Recipe

Submitted By: BrewTyrant (Shared)
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Batch Size: 3.96 galStyle: Red IPA (21B)
Boil Size: 5.51 galStyle Guide: BJCP 2015
Color: 18.7 SRMEquipment: My Electric Pot (23L - BIAB)
Bitterness: 47.8 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Medium body with protein rest
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.94 oz Rice Hulls (0.0 SRM) Adjunct 1
6 lbs 9.82 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 5.16 oz Rye Malt (4.7 SRM) Grain 3
5.29 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
5.29 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
5.29 oz Roasted Barley (300.0 SRM) Grain 6
0.53 oz Challenger [8.1%] - First Wort Hops 7
10.58 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8
0.35 oz Horizon [10.1%] - Boil 20 min Hops 9
0.35 oz Horizon [10.1%] - Boil 15 min Hops 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
0.49 oz Horizon [10.1%] - Boil 10 min Hops 12
0.53 oz Tradition [5.1%] - Boil 5 min Hops 13
0.63 oz Challenger [8.1%] - Boil 2 min Hops 14
0.71 oz Tradition [5.1%] - Boil 0 min Hops 15
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 16
0.40 tsp Yeast Nutrient (Primary 10 min) Misc 17

Notes

Step mash at approx 54C for 15 min, 64C for 30 min, 68C for 60 min. Mash out at 77C for 15 min. Forgot to add yeast nutrients, but they were added to the starter anyway, so probably not a biggie. Aerated for 60 min with air pump before pitching, then 30 mins after. Pitched whole starter at 2323/27Apr17, approx 20hrs after inoculation. Large krausen indicating vigorous fermentation. Top cropped on Day 3. Refracto reading of 6.8 Brix on day 7. (equates to SG of 1.011 using fg calculator 3.0 spreadsheet). Bottled on 08May17. FG 6.6 Brix (1.011). Primed with 95g table sugar. 21 x 660ml bottles filled.

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