Warhog Clone (PHBS) 50L

All Grain Recipe

Submitted By: bigmunchez (Shared)
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Brewer: Stewart Allan
Batch Size: 13.21 galStyle: American IPA (21A)
Boil Size: 16.19 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Keg Mash Tun and 70L Kettle (IPA)
Bitterness: 64.0 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: HERMS 2 Step, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.21 gal Pale Ale (RO 50L, Tap 25L) Water 1
12.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
22 lbs 0.74 oz Pale Malt (Barrett Burston) (2.0 SRM) Grain 3
4 lbs 1.26 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 4
1 lbs 8.69 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5
1.98 oz Warrior [16.2%] - First Wort Hops 6
1 lbs 8.69 oz Sugar, Table (Sucrose) [Boil for 15 min] [Boil] (1.0 SRM) Sugar 7
1.75 oz Citra [11.8%] - Boil 10 min Hops 8
1.75 oz Simcoe [15.0%] - Boil 10 min Hops 9
1.19 Whirlfloc Tablet (Boil 5 min) Misc 10
1.19 tsp Yeast Nutrient (Boil 5 min) Misc 11
3.54 oz Simcoe [12.5%] - Steep 0 min Hops 12
1.75 oz Columbus (Tomahawk) [14.0%] - Steep 0 min Hops 13
1.2 pkgs California Ale (White Labs #WLP001) Yeast 14
6.17 oz Simcoe [12.5%] - Dry Hop 5 days Hops 15
2.65 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days Hops 16
1.76 oz Citra [11.8%] - Dry Hop 5 days Hops 17
0.88 oz Galaxy [12.3%] - Dry Hop 5 days Hops 18
3.53 oz Simcoe [12.5%] - Dry Hop 3 days Hops 19
1.76 oz Citra [11.8%] - Dry Hop 3 days Hops 20
0.88 oz Galaxy [12.3%] - Dry Hop 3 days Hops 21

Notes

Vital stats from the website are OG 1.062, FG 1.006, ABV 7.5%, 70 IBU The brewer has stated Simcoe was a significant contributing flavour, specifically mentioning catty/dank. The website talks about passionfruit flavours. The colour is very light and its hazy presumably from all the dry hops. No sweetness in the flavour. Version 2 Pale ale water profile. Ca 55, Mg 4, Na 28, Cl 50, SO4 100 05/05/18 Brewday Mash pH was 5.4 with 7 mls of phosphoric. Added another 2 mls. Sparge water acidified. Chilled to 16.5° Set initially to 16.5° Oxygenated for 4 mins Finished with 53L at OG 1.062 06/05/18 (day 1) Underway at 12 hours 07/05/18 (day 2) Set to 17° 11/05/18 (day 6) Addd first lot of dry hops. Set to 20° 13/05/18 (day 8) Added the rest of the dry hops. 17/05/18 (day 12) Commenced chilling. FG 1.007. 20/05/18 (day 15) Kegged. ===================================

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