Russian Routlette - Guice Edition v4 
All Grain Recipe
Submitted By: LastDayBrewing (Shared)
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| Brewer: Justin & Steve | |
| Batch Size: 6.00 gal | Style: American IPA (21A) |
| Boil Size: 7.55 gal | Style Guide: BJCP 2015 |
| Color: 4.7 SRM | Equipment: Reaper Stand v.2 |
| Bitterness: 109.3 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.6° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.60 gal |
Guice Water 4.0 |
Water |
1 |
| 6.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 4.60 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 3.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
4 |
| 2.20 g |
Salt (Mash 60 min) |
Misc |
5 |
| 1.60 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
| 6 lbs 12.80 oz |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
7 |
| 4 lbs 11.22 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
8 |
| 3 lbs 6.40 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
| 4.80 oz |
Honey Malt (25.0 SRM) |
Grain |
10 |
| 4.20 g |
Calcium Chloride (Boil 60 min) |
Misc |
11 |
| 1.10 oz |
Columbus/Tomahawk/Zeus (CTZ) [16.2%] - Boil 20 min |
Hops |
12 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
13 |
| 8.00 oz |
Corn Sugar (Dextrose) [Boil for 15 min] (0.0 SRM) |
Sugar |
14 |
| 1.75 oz |
Citra [14.0%] - Steep 30 min |
Hops |
15 |
| 1.75 oz |
Mosaic (HBC 369) [12.4%] - Steep 30 min |
Hops |
16 |
| 1.00 oz |
Galaxy [18.1%] - Steep 20 min |
Hops |
17 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
18 |
| 1.75 oz |
Citra [14.0%] - Dry Hop 2 days |
Hops |
19 |
| 1.75 oz |
Mosaic (HBC 369) [12.4%] - Dry Hop 2 days |
Hops |
20 |
| 1.00 oz |
CRYO - Citra [25.2%] - Dry Hop 2 days |
Hops |
21 |
| 1.00 oz |
CRYO - Mosaic (HBC 369) [24.1%] - Dry Hop 2 days |
Hops |
22 |
| 1.00 oz |
Galaxy [18.1%] - Dry Hop 2 days |
Hops |
23 |
Notes
12/30/17 Brew Day:
- dead on ph
- added .5 ph to boil to get from 5.3 to 5.2
boiled off a little more but resulting in 2 points high.
- Fiinal PH 5.2, added 0.5 ml to fermenter, never double checked.
Fermentation Schedule:
Day 1 - Pitched at 66 with fridge set for 68
Day 3 - First dry hop (1.75 Citra, 1.75 Mosiac, 1 Galaxy) and bumped firdge to 72
Day 5 - Kegged with second dose of cry hops (1 Citra, 1 Mosiac) and left at 60 degrees
Day 7 - Placed in keezer with PSI set to 30
Day 9 - Reduced CO2 PSI to 13
This Recipe Has Not Been Rated
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