Octovalved 2 (1 ratings)

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: 56.4 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

Amount Name Type #
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs 8.00 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3
2.25 oz Centennial [10.1%] - Boil 45 min Hops 4
2.25 oz Centennial [10.1%] - Boil 30 min Hops 5
1 pkgs Denny's Favorite (Wyeast Labs #1450) Yeast 6
7.00 oz Centennial [10.1%] - Dry Hop 7 days Hops 7


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.


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