All Grain Recipe
Submitted By: Bigringking (Shared)
Members can download and share recipes
|Brewer: Ed Messer|| |
|Batch Size: 11.00 gal||Style: American IPA (14B)|
|Boil Size: 13.44 gal||Style Guide: BJCP 2008|
|Color: 6.4 SRM||Equipment: Ed's All Grain - 11 Gal|
|Bitterness: 56.4 IBUs||Boil 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|
||Pale Malt (2 Row) US (2.0 SRM)
|5 lbs 8.00 oz
||Pale Ale Malt 2-Row (Briess) (3.5 SRM)
||Caramel Malt - 40L (Briess) (40.0 SRM)
||Centennial [10.1%] - Boil 45 min
||Centennial [10.1%] - Boil 30 min
||Denny's Favorite (Wyeast Labs #1450)
||Centennial [10.1%] - Dry Hop 7 days
NotesMash 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.