Red Phony Cub (IPA Version)

All Grain Recipe

Submitted By: mattybeshara (Shared)
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Brewer: Benjamin Tearne
Batch Size: 5.81 galStyle: Red IPA (21B)
Boil Size: 6.54 galStyle Guide: BJCP 2015
Color: 11.4 SRMEquipment: Robobrews MK1 20
Bitterness: 36.7 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 42.0

Ingredients
Amount Name Type #
5 lbs 4.66 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs 9.82 oz Red X (12.0 SRM) Grain 2
14.11 oz Carared (20.0 SRM) Grain 3
0.18 oz Simcoe [13.0%] - Boil 60 min Hops 4
0.18 oz Citra [12.0%] - Boil 60 min Hops 5
0.18 oz El Dorado [15.0%] - Boil 60 min Hops 6
0.18 oz Simcoe [13.0%] - Boil 20 min Hops 7
0.18 oz Citra [12.0%] - Boil 20 min Hops 8
0.18 oz El Dorado [15.0%] - Boil 20 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
1.76 oz El Dorado [15.0%] - Dry Hop 3 days Hops 13
1.76 oz Simcoe [13.0%] - Dry Hop 3 days Hops 14
1.76 oz Citra [12.0%] - Dry Hop 3 days Hops 15

Notes

Target Water Profile Use Gypsum and Calcium Chloride to adjust to: 115-125 ppm Calcium 65-75 ppm Chloride 145-155ppm Sulfate Finished SO4/Cl ratio: 2.3-2.5 Use Lactic Acid (88% strength) to adjust water pH, use a .55 mL/gal rate, and adjust both the mash water and sparge water separately (based on the volume of each)

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