Brut IPA avec Vincent

All Grain Recipe

Submitted By: Cantin (Shared)
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Batch Size: 11.62 galStyle: American IPA (21A)
Boil Size: 13.27 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: Ajusté un peu pour le setup
Bitterness: 29.9 IBUsBoil 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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