saftig øl 
All Grain Recipe
Submitted By: norvegicus (Shared)
Members can download and share recipes
| Brewer: Samhain Brewery | |
| Batch Size: 8.00 gal | Style: Session IPA (16 ) |
| Boil Size: 10.35 gal | Style Guide: GABF 2015 |
| Color: 4.1 SRM | Equipment: Home BIAB |
| Bitterness: 49.2 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (9.9° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Single Stage |
| ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.20 gal |
Marquette Session NEIPA Water |
Water |
1 |
| 8.47 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 4.62 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.20 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 0.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 6 lbs |
Golden Promise (Simpsons) (2.0 SRM) |
Grain |
6 |
| 2 lbs |
BEST Spelt Malt (BESTMALZ) (2.5 SRM) |
Grain |
7 |
| 2 lbs |
Oats, Golden Naked®™ (Simpsons) (9.1 SRM) |
Grain |
8 |
| 1 lbs |
BEST Chit Malt (BESTMALZ) (1.3 SRM) |
Grain |
9 |
| 4.00 oz |
Acid Malt (3.0 SRM) |
Grain |
10 |
| 1.00 oz |
Nugget [13.0%] - Boil 40 min |
Hops |
11 |
| 40.00 g |
Fermax (Boil 10 min) |
Misc |
12 |
| 1.00 items |
servomyces (Boil 10 min) |
Misc |
13 |
| 1.00 oz |
Citra [12.4%] - Steep 20 min |
Hops |
14 |
| 1.00 oz |
Mosaic [12.5%] - Steep 20 min |
Hops |
15 |
| 1.00 oz |
Motueka [7.0%] - Steep 20 min |
Hops |
16 |
| 1.00 oz |
Wai-iti [3.0%] - Steep 20 min |
Hops |
17 |
| 1.0 pkgs |
Tropical IPA (Omega #OYL-200) |
Yeast |
18 |
| 1.00 oz |
Citra [12.4%] - Dry Hop 7 days |
Hops |
19 |
| 1.00 oz |
Mosaic [12.5%] - Dry Hop 7 days |
Hops |
20 |
| 1.00 oz |
Motueka [7.0%] - Dry Hop 7 days |
Hops |
21 |
| 1.00 oz |
Wai-iti [3.0%] - Dry Hop 7 days |
Hops |
22 |
Notes
measured pH 4.7- 8 oz acidulated malt is too much, changed to 4 oz in recipe, mash adjusted with KOH to 5.2
whirlpool hops added at 185F in a large, coarse bag
batch split 5 / 2.5 gal
single pack 0YL-200 pitched at 69°F fermented in garage (5 gallons)
15ml Voss Kveik (Cog) slurry pitched at 82° F, fermented in boiler room at 80-85 for one day, then to garage for dry hopping
dry hops divided into 3 additions on days 1,2,3 bare pellets
kegged at 3 weeks, cold crashed and force carbonated
Voss FG 1.009 for 4.0%
OYL 200 FG
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor