Nail VPA Clone Ver 2 (PHBS)

All Grain Recipe

Submitted By: bigmunchez (Shared)
Members can download and share recipes

Brewer: Stu
Batch Size: 16.64 galStyle: American Pale Ale (18B)
Boil Size: 18.53 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Keg Mash Tun and 70L Kettle (IPA)
Bitterness: 34.3 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: HERMS 2 Step, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.64 gal Pale Ale ish, lower SO4 (RO 56L, Tap 35L) Water 1
12.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6.00 g Brewtan B (mash) (Mash 0 min) Misc 3
27 lbs 8.92 oz Pale Malt (Barrett Burston) (2.0 SRM) Grain 4
8 lbs 13.10 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 5
1.98 oz Topaz [16.0%] - Boil 60 min Hops 6
3.00 g Brewtan B (boil) (Boil 10 min) Misc 7
1.50 Whirlfloc Tablet (Boil 5 min) Misc 8
0.53 oz Azacca [12.5%] - Boil 5 min Hops 9
0.53 oz El Dorado [15.0%] - Boil 5 min Hops 10
1.50 tsp Yeast Nutrient (Boil 5 min) Misc 11
3.00 oz Azacca [12.5%] - Steep 0 min Hops 12
3.00 oz El Dorado [15.0%] - Steep 0 min Hops 13
1 pkgs California Ale (White Labs #WLP001) Yeast 14
6.35 oz Azacca [12.5%] - Dry Hop 5 days Hops 15
6.35 oz El Dorado [15.0%] - Dry Hop 5 days Hops 16
6.35 oz Galaxy [12.3%] - Dry Hop 5 days Hops 17

Notes

Version 2 Vital statistics ABV 6.5% Azacca, Eldorado, Galaxy. (dry hopped with all 3) Described as having pineapple, passionfruit and especially orange flavour. IBU 30 (Seems about right) Measured FG 1.012, refractometer 7.5 brix. Suggests an OG 1.059-60 ish. Exactly the same colour as my blonde ale which is 8 EBC Brewing again at 63L. No real changes. Tweaked the 5 min and whirlpool hops so I didn’t have to crack a new packet. 10mls phosphoric should get me to 5.3 Using a pale ale water profile but with less sulphate Ca 55, Mg 4, Na 30, Cl 55, SO4 90 14/10/17 Brewday Mash pH was 5.25 with 10 mls of phosphoric. Sparge water acidified. Preboil numbers about right. Chilled to 17° Pitched 3500 mls of 001 SNS starter Set initially to 17° Oxygenated for 3 mins 15/10/17 (day 1) Nothing at 12 hours. Thin krausen at 24 hours. 17/10/17 (day 3) Set to 18.5° 19/10/17 (day 5) Set to 20°. Currently 9.5 brix -> 1.024 25/10/17 (day 11) Currently at 7.8 brix -> 1.012 Added 60g each of all 3 dry hops. 27/10/17 (day 13) Added another 60g each hop 29/10/17 (day 15) Dropped to 15°, added final 60g x3 of dry hops. 31/10/17 (day 17) Cold crashed 02/11/17 (day 19) Kegged ==============================================================================