#56 Æge's Inder v2

All Grain Recipe

Submitted By: K2bssn (Shared)
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Brewer: K.Tobiassen
Batch Size: 6.08 galStyle: American IPA (14B)
Boil Size: 7.93 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: Sjøkrigar BeerBrew 30
Bitterness: 64.6 IBUsBoil Time: 60 min
Est OG: 1.069 (16.9° P)Mash Profile: BB30 68C 60min 22liter
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Single Stage 20C
ABV: 7.1%Taste Rating: 40.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
8.00 g PH 5.2 Stabilizer (Mash 60 min) Misc 2
13 lbs 7.17 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
1 lbs 3.23 oz Caramel/Crystal Malt - 10L (15.2 SRM) Grain 4
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 5
10.58 oz Caramunich Malt (45.7 SRM) Grain 6
0.81 oz Galena [14.2%] - Boil 60 min Hops 7
0.71 oz Centennial [10.0%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.50 g Yeast Nutrient (Boil 15 min) Misc 10
2.82 oz Centennial [10.0%] - Boil 5 min Hops 11
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
3.53 oz Centennial [10.0%] - Dry Hop 7 days Hops 13
3.53 oz Citra [12.0%] - Dry Hop 7 days Hops 14

Taste Notes

Veldig fin IPA. Mangler det lille ekstra enda.

Notes

Tilsatte PH stabilizer og kalsiumsulfat. Økte temperatur fra 66C til 67C for litt mer maltsødme. Tørrgjær ble rehydrert i 2dl vann (2 pakker gjær) i ca. 30 min der temp var ca. 30C.

This Recipe Has Not Been Rated

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