GBJ-Pennant Race West Coast Red Ale-RECIPE

All Grain Recipe

Submitted By: Bxpg72a (Shared)
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Brewer: Jim Kent
Batch Size: 5.50 galStyle: Red IPA (21B)
Boil Size: 7.71 galStyle Guide: BJCP 2015
Color: 15.6 SRMEquipment: Grumpy Butt Jim's 15 gal Pot/10 Gal Tun (23 Feb 13) (Std 1.2 gal/hr boil rate)
Bitterness: 40.0 IBUsBoil Time: 75 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
1 lbs Special Roast (50.0 SRM) Grain 5
1.00 oz Centennial [10.4%] - Boil 60 min Hops 6
1.10 Whirlfloc Tablet (Boil 15 min) Misc 7
0.50 oz Centennial [10.4%] - Boil 15 min Hops 8
1.00 oz Cascade [7.1%] - Steep 0 min Hops 9
1.00 oz Citra [14.1%] - Steep 0 min Hops 10
0.50 oz Centennial [10.4%] - Steep 0 min Hops 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

Notes

‌CREDITS: Following the 2013 NHC, I completed modified my IPA recipe based on Conference Presentations from Mitch Steele (Stone) and Stan Heironomus(SP?). I also borrowed from Brewtus' Enjoy By IPA clone recipe. Updated based on Zymurgy Article (Nov/Dec 13). +++++++++++++++ Aroma Hops added when wort temp reaches 180 degrees and whirlpooled for 15 minutes. Dry Hops added in 2 additions: - #1: Add 2 days after transfer to secondary to reduce yeast impact on the hop aroma. - #2: Add 4 days after #1. KEG 3 DAYS AFTER DRY HOP #2.

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