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All Grain Recipe

Submitted By: omahawk (Shared)
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Brewer: Jason
Batch Size: 5.90 galStyle: American IPA (21A)
Boil Size: 7.47 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 63.1 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 7.5%Taste Rating: 42.0

Ingredients
Amount Name Type #
10.00 gal Omaha Water 1
4.00 oz Acid Malt (3.0 SRM) Grain 2
6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
4 lbs Rice, Flaked (1.0 SRM) Grain 5
5.00 g Calcium Chloride (Mash 60 min) Misc 6
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
1.00 oz Magnum [13.3%] - Boil 40 min Hops 8
1.00 oz Centennial [8.2%] - Boil 15 min Hops 9
2.00 oz Azacca [13.0%] - Steep 15 min Hops 10
2.00 oz Loral [10.0%] - Steep 15 min Hops 11
1.00 oz Centennial [8.2%] - Steep 15 min Hops 12
1.0 pkgs Global (Imperial Yeast #L13) Yeast 13
1.00 oz Azacca [15.0%] - Dry Hop 7 days Hops 14
2.00 oz Galaxy [13.3%] - Dry Hop 7 days Hops 15
1.00 oz Loral [10.0%] - Dry Hop 7 days Hops 16

Notes

1 tsp CaCl, 2 tsp Gypsum. Mashed at 150 for 90 minutes. Boiled for 45 minutes. Pitched starter, 64 degrees active fermentation within 8 hours. Dry hopped at 40 hours during active fermentation slightly past high krausen. Moved to 70 degree room in day 6 with Bruloon.

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