Jew Brew DIPA Batch #2

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 10.00 galStyle: Imperial IPA (14C)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 112.5 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Acid Malt (3.0 SRM) Grain 2
3.00 oz Columbus (Tomahawk) [16.7%] - Boil 60 min Hops 3
2.00 oz Amarillo Gold [8.5%] - Boil 5 min Hops 4
2.00 oz Belma [10.4%] - Boil 5 min Hops 5
2.00 oz Citra [12.0%] - Boil 5 min Hops 6
2.00 oz Simcoe [13.0%] - Boil 5 min Hops 7
2.00 oz Amarillo Gold [8.5%] - Boil 0 min Hops 8
2.00 oz Belma [10.4%] - Boil 0 min Hops 9
2.00 oz Simcoe [13.0%] - Boil 0 min Hops 10
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 11
2 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 12
2.00 oz Belma [10.4%] - Dry Hop 0 days Hops 13
2.00 oz Simcoe [13.0%] - Dry Hop 0 days Hops 14

Notes

7/4-brewed and ended up good. 7/13-forgot to add dextrose but kegged anyway adding in the keg. 1.014 now. Not sure what to do at this point. 8/1- kegged and siping now. A-amber with huge white fluffy head S-ruy red grapefruit, tangerine, peaches. hoppy. some sweetness T-sweet tangerine, nose the same. must rebrew, different higher attenuationg yeast. --------------------------------------------------------------------------------------------------- lowered mash temp from 150 to 148 increased corn sugar to 10% from 7.1% instead of random bittering hops, just used Columbus In place of Mosaic used Galaxy or Belma Scaledrecipe to 10 gallon

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