Russian Routlette - Guice Edition v9 Test

All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin & Steve
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 7.30 galStyle Guide: BJCP 2015
Color: 6.0 SRMEquipment: Reaper Stand v.2
Bitterness: 78.9 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.95 gal Distilled Water Water 1
2 lbs 11.32 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 2
13 lbs 8.62 oz Vienna Malt (Avangard) (3.0 SRM) Grain 3
6.00 g Calcium Chloride (Mash 60 min) Misc 4
5.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.30 g Salt (Mash 60 min) Misc 6
0.60 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
1.90 g Calcium Chloride (Boil 60 min) Misc 8
0.28 oz Columbus/Tomahawk/Zeus (CTZ) [16.2%] - Boil 15 min Hops 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.70 oz Citra [14.0%] - Steep 30 min Hops 11
1.70 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 12
1.14 oz Simcoe [13.0%] - Steep 30 min Hops 13
1.0 pkgs Juice (Imperial Yeast #A38) Yeast 14
1.00 oz Citra [12.0%] - Dry Hop 4 days Hops 15
1.00 oz Cryo - Simcoe [23.0%] - Dry Hop 4 days Hops 16
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 17
1.00 oz Cryo - Citra [25.0%] - Dry Hop 1 days Hops 18
1.00 oz Cryo - Mosaic [22.0%] - Dry Hop 1 days Hops 19

Notes

Target Mash PH = 5.3 Target Boil PH = 5.1 Target Post Boil PH = 5 Fermentation Schedule: Day 0 - Pitch at 66f with fridge set for 68f, first dry hops to fermenter (1 oz Citra, 1 oz Mosiac, 1 oz Cryo Simcoe). Once fermentation naturally raises to 68f place probe in thermocouple and hold at 68f. Day 2: Remove probe and raise ambient to 72f. Day 4: Turn down to 60f Day 5: Keg with 1 oz cryo Citra and 1 oz cryo Mosiac. Leave on stir plate for 12-24 hours, then quick carbonate to be ready on day 7.

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