Dr Wu - Duddles Collab 5gal All-Grain

All Grain Recipe

Submitted By: thehomebrewersd (Shared)
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Brewer: Paul
Batch Size: 5.00 galStyle: Belgian IPA (21B)
Boil Size: 7.38 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 52.5 IBUsBoil Time: 75 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 6.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
1 lbs 8.00 oz Munich I (Weyermann) (7.1 SRM) Grain 2
12.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 3
8.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 4
3.96 oz Acidulated (Weyermann) (1.8 SRM) Grain 5
0.38 oz Nugget [14.8%] - First Wort Hops 6
7.11 oz Sugar, Table (Sucrose) [Boil for 15 min] (1.0 SRM) Sugar 7
1.00 oz Belma [10.8%] - Boil 5 min Hops 8
1.00 oz Southern Cross [13.4%] - Boil 5 min Hops 9
1.00 oz Belma [10.8%] - Steep 15 min Hops 10
1.00 oz Southern Cross [13.4%] - Steep 15 min Hops 11
1.0 pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast 12
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 13
1.00 oz Belma [10.8%] - Dry Hop 5 days Hops 14
1.00 oz Southern Cross [13.4%] - Dry Hop 5 days Hops 15
0.23 oz Centennial [10.0%] - Dry Hop 5 days Hops 16
0.11 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 17
1.00 oz Belma [10.8%] - Dry Hop 3 days Hops 18
1.00 oz Southern Cross [13.4%] - Dry Hop 3 days Hops 19

Notes

Begin fermentation at 66F. Fermenting quickly, at less than 4 days after pitching gravity is 1.015. Fermentation is slowing, allowing temp to free rise to 74F. Dry hopped in fermenter with 4 oz Southern Cross, 4 oz Belma, 1 oz Centennial and 0.5 oz Mosaic for 3 days. At 4.5 days, gravity is 1.011. Wasn't picking up the hops too much that were dry hopped the day before. Still tasted good. Dry hopped in fermenter again, removing prior dry hops, with 4 oz Southern Cross, 4 oz Belma for 3 days.

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