Brut IPA avec Vincent
All Grain Recipe
Submitted By: Cantin (Shared)
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Batch Size: 11.62 gal | Style: American IPA (21A) |
Boil Size: 13.27 gal | Style Guide: BJCP 2015 |
Color: 3.6 SRM | Equipment: Ajusté un peu pour le setup |
Bitterness: 29.9 IBUs | Boil Time: 45 min |
Est OG: 1.060 (14.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
22 lbs 0.74 oz |
Superior Pilsen malt (1.5 SRM) |
Grain |
1 |
2 lbs 3.27 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
3 lbs 4.91 oz |
Corn, Flaked (1.3 SRM) |
Grain |
3 |
1.00 oz |
Mosaic (HBC 369) [12.2%] - Boil 15 min |
Hops |
4 |
2.00 g |
Amylase Enzyme (Boil -20 min) |
Misc |
5 |
1.98 oz |
Mosaic (HBC 369) [12.2%] - Steep 20 min |
Hops |
6 |
1.98 oz |
Citra [12.0%] - Steep 20 min |
Hops |
7 |
1.0 pkgs |
Hornindale kveik (Omega #) |
Yeast |
8 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
9 |
3.95 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
10 |
3.95 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 4 days |
Hops |
11 |
1.98 oz |
Lemondrop [6.0%] - Dry Hop 4 days |
Hops |
12 |
Notes
Ajouter l'amylose avant le boulot et tenir à 60°c pour 20 min.
Ajouter dry hop lorsque le krausen commence à lever.
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