Summer Crush

All Grain Recipe

Submitted By: Pthayer (Shared)
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Brewer: Peter Thayer
Batch Size: 6.00 galStyle: American IPA (14B)
Boil Size: 9.30 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Douglas and Sons
Bitterness: 84.5 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Ale (Dingemans) (3.0 SRM) Grain 1
2 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 2
12.00 oz Carapils (Briess) (1.5 SRM) Grain 3
12.00 oz Oats, Flaked (1.0 SRM) Grain 4
4.00 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5
4.00 oz Carared (20.0 SRM) Grain 6
1.00 oz Columbus (Tomahawk) [15.6%] - Boil 60 min Hops 7
0.50 oz Citra [12.9%] - Boil 20 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.50 oz Citra [14.5%] - Boil 5 min Hops 10
1.50 oz Citra [14.5%] - Steep 25 min Hops 11
1.0 pkgs Vermont Ale (Yeast Bay #) Yeast 12
12.00 oz Corn Sugar (Dextrose) [Boil for 10 min] (0.0 SRM) Sugar 13
1.00 oz Citra [12.9%] - Dry Hop 8 days Hops 14
1.00 oz Citra [12.9%] - Dry Hop 4 days Hops 15

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