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All Grain Recipe

Submitted By: Bigringking (Shared)
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Brewer: Ed Messer
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 13.44 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: Ed's All Grain - 11 Gal
Bitterness: 53.5 IBUsBoil Time: 75 min
Est OG: 1.065 (15.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.87 gal Distilled Water Water 1
9.15 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
8.00 ml Lactic Acid (Mash 60 min) Misc 3
5.78 g Chalk (Mash 60 min) Misc 4
5.46 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
4.33 g Calcium Chloride (Mash 60 min) Misc 6
1.79 g Baking Soda (Mash 60 min) Misc 7
1 lbs Rice Hulls (0.0 SRM) Adjunct 8
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 9
5 lbs 8.00 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 10
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 11
3.87 g Epsom Salt (MgSO4) (Boil 60 min) Misc 12
2.44 g Chalk (Boil 60 min) Misc 13
2.31 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
1.83 g Calcium Chloride (Boil 60 min) Misc 15
0.76 g Baking Soda (Boil 60 min) Misc 16
2.00 oz Centennial [11.6%] - Boil 45 min Hops 17
1.80 oz Centennial [10.9%] - Boil 30 min Hops 18
1 pkgs Denny's Favorite (Wyeast Labs #1450) Yeast 19
7.00 oz Centennial [10.1%] - Dry Hop 7 days Hops 20

Notes

Mash pH was super low - 5.05 vs the 5.2 BeerSmith and VikeMan predicted. Need to look at the salts vis a vis the total water volume. Temp was good - a bit high at 151-152 but no worries. Did not hit the 170 with the boiling water - 166-167. Meh. Need to figure out this mash For single batch: Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum. Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C). Vorlauf until clear. Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section. Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast. Ferment warm (ale temperature). Dry hop one week into fermentation. Allow two hearted clone to stay warm with hops for a week. Rack beer, crash cool, and cold age for a week. 11/23/19 Mashed in with 8ml of lactic and hit 5.1pH. Temp is 153+/-. Fermentation started off really nicely and proceeded rapidly. Dry hopped with 3.5 oz Mandarina Bavaria in the smaller batch and 3.75 oz of Citra in the larger batch. Just to see. MB batch finished at 6.1% ABV (1.013) and Citra batch finished at 6.0% ABV (1.104).

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