ATZ - Union Jack IPA 101517
All Grain Recipe
Submitted By: moabbiker (Shared)
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Brewer: Graeme Henderson | |
Batch Size: 10.50 gal | Style: Imperial IPA (14C) |
Boil Size: 12.98 gal | Style Guide: BJCP 2008 |
Color: 8.2 SRM | Equipment: ATZ Electric Brewery |
Bitterness: 63.3 IBUs | Boil Time: 90 min |
Est OG: 1.082 (19.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
ABV: 8.7% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
22 lbs |
US 2-Row Malt (1.8 SRM) |
Grain |
1 |
5 lbs |
US Munich 10L Malt (10.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
US Carapils Malt (1.3 SRM) |
Grain |
3 |
1 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
4 |
0.96 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
2.50 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
6 |
0.11 oz |
Yeast Nutrient (Boil 60 min) |
Misc |
7 |
2.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
1.00 oz |
US Centennial [10.5%] - Boil 10 min |
Hops |
9 |
2.73 oz |
US Centennial [10.5%] - Boil 0 min |
Hops |
10 |
2.00 oz |
US Cascade [7.0%] - Steep 15 min |
Hops |
11 |
1.00 oz |
US Cascade [7.0%] - Steep 15 min |
Hops |
12 |
2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
13 |
2 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
14 |
1.57 oz |
US Cascade [7.0%] - Dry Hop 7 days |
Hops |
15 |
1.57 oz |
US Centennial [10.5%] - Dry Hop 7 days |
Hops |
16 |
2.31 oz |
US Cascade [7.0%] - Dry Hop 3 days |
Hops |
17 |
2.31 oz |
US Centennial [10.5%] - Dry Hop 3 days |
Hops |
18 |
0.73 oz |
US Amarillo [5.0%] - Dry Hop 3 days |
Hops |
19 |
0.73 oz |
US Simcoe [13.0%] - Dry Hop 3 days |
Hops |
20 |
Notes
Assumes 70% efficiency
6.24 Kg Domestic 2-Row (Raar brand used by Firestone)
100g Simpsons Caramalt (carastan)
900 g Light Munich
380 g Carapils Dextrin malt
Mash:
145 for 60 minutes, then raise temp to 155 for 10 minutes, then lauter.
Whirlpool:
Allow zero minute hop addition to whirlpool (stir them up, then allow to set/steep for 30 minutes, then begin to chill the wort.
Ferment at 63 F for 24 to 48 HR, then raise to 66 F for remainder of ferment.
1st dry hop is 44g Cascade & 44g Centennial for 3 days, then transfer to a secondary & dry hop for 3 days with remaining dry hops.This Recipe Has Not Been Rated