Cabernet IPA
All Grain Recipe
Submitted By: hellsfrogs (Shared)
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Brewer: Yannick Rouette | |
Batch Size: 5.25 gal | Style: Specialty IPA (21B) |
Boil Size: 6.42 gal | Style Guide: BJCP 2015 |
Color: 11.6 SRM | Equipment: ROBOBREW |
Bitterness: 62.8 IBUs | Boil Time: 60 min |
Est OG: 1.057 (14.0° P) | Mash Profile: Robobrew Mash and Sparge Med Body |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
ABV: 5.8% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
10 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
0.75 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
3 |
0.75 oz |
Perle [8.0%] - Boil 30 min |
Hops |
4 |
1.00 oz |
Perle [8.0%] - Boil 10 min |
Hops |
5 |
0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
3.00 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
7 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
8 |
1.50 oz |
Oak Chips (Secondary 7 days) |
Misc |
9 |
750.00 ml |
Cabernet Sauvignon Wine (Secondary 7 days) |
Misc |
10 |
1.00 oz |
Amarillo [7.8%] - Dry Hop 3 days |
Hops |
11 |
1.50 oz |
Citra [13.4%] - Dry Hop 3 days |
Hops |
12 |
Notes
After 7 days of fermentation, add the oak chips and the Cabernet Sauvignon to a separate sanitized container. Let it soak for 24-48 hours, then add the oak and wine mixture to the beer. Continue fermenting for another 7 days.This Recipe Has Not Been Rated