Kiwi Salad

All Grain Recipe

Submitted By: d4nny74 (Shared)
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Brewer: Danny
Batch Size: 6.08 galStyle: American Pale Ale (10A)
Boil Size: 7.81 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Grainfather - 60min
Bitterness: 36.0 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.010 SG (2.6° P)Fermentation: CITRA GOLD
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.40 g Calcium Chloride (Mash 60 min) Misc 2
0.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
10 lbs 2.26 oz Pale Ale (Crisp) (4.0 SRM) Grain 4
8.82 oz Munich Malt (9.0 SRM) Grain 5
6.35 oz abbey Malt (25.4 SRM) Grain 6
6.50 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 7
2.40 g Calcium Chloride (Boil 60 min) Misc 8
0.50 g Epsom Salt (MgSO4) (Boil 60 min) Misc 9
0.62 oz Southern Cross [13.0%] - Boil 59 min Hops 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
0.62 oz Wai iti [4.1%] - Boil 5 min Hops 12
0.47 oz Motueka [8.0%] - Boil 5 min Hops 13
0.31 oz Nelson Sauvin [11.0%] - Boil 5 min Hops 14
0.62 oz Wai-iti [4.1%] - Steep 20 min Hops 15
0.47 oz Motueka [8.0%] - Steep 20 min Hops 16
0.31 oz Nelson Sauvin [11.0%] - Steep 20 min Hops 17
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 18
1.76 oz Riwaka [5.1%] - Dry Hop 4 days Hops 19

Taste Notes

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Notes

3:1 ratio 300 sulphate level Alkalinity set to 20mg/l Reduced temp too 80oc the steeped for remander of the time. stired hops a couple of times Mash ph 5.4 Post boil ph 5.1 Missed final gravity as I gained extra 1ltr of wort , TRUST CALCULATOR loads of bubbles in wort and good yeast slurry Turned down too 20oc after 7 days 1.010 at 10th day dry hopped for 4 days, 2 days @ 20oc then cold crashed , kegged 14 days after brewday.

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