NAIL VPA Version 2

All Grain Recipe

Submitted By: satpink (Shared)
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Brewer: Stephen Holt
Batch Size: 11.89 galStyle: American Pale Ale (18B)
Boil Size: 14.89 galStyle Guide: BJCP
Color: 4.7 SRMEquipment: Braumeister 50L
Bitterness: 406.3 IBUsBoil Time: 90 min
Est OG: 1.053 (13.2° P)Mash Profile: Braumeister Ale Step Mash
Est FG: 1.011 SG (2.9° P)Fermentation: My Aging Profile
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 9.72 oz Vienna Malt (Weyermann) (2.8 SRM) Grain 1
17 lbs 10.96 oz Pale Malt, Ale (Barrett Burston) (2.8 SRM) Grain 2
1.38 oz El Dorado [16.0%] - Boil 18720 min Hops 3
1.38 oz El Dorado [16.0%] - Boil 7200 min Hops 4
1.38 oz El Dorado [16.0%] - Boil 15840 min Hops 5
1.38 oz Galaxy [14.2%] - Boil 15840 min Hops 6
1.38 oz Galaxy [14.2%] - Boil 7200 min Hops 7
1.38 oz Galaxy [14.2%] - Boil 18720 min Hops 8
1.38 oz azacca [12.7%] - Boil 7200 min Hops 9
1.38 oz azacca [12.7%] - Boil 15840 min Hops 10
1.38 oz azacca [12.7%] - Boil 18720 min Hops 11
1.38 oz Topaz [16.4%] - Boil 60 min Hops 12
1.94 oz El Dorado [16.0%] - Boil 20 min Hops 13
1.94 oz azacca [12.7%] - Boil 20 min Hops 14
0.35 oz Azacca [12.7%] - Boil 5 min Hops 15
0.35 oz El Dorado [16.0%] - Boil 5 min Hops 16
66.16 oz Irish Moss (Boil 5 min) Misc 17
0.7 pkgs Wyeast London Ale III 1318 ( #) Yeast 18

Notes

NOT MY RECIPE FACEBOOK USER STEWART ALLAN Version 2 Vital statistics ABV 6.5% Azacca, Eldorado, Galaxy. (dry hopped with all 3) Described as having pineapple, passionfruit and especially orange flavour. IBU 30 (Seems about right) Measured FG 1.012, refractometer 7.5 brix. Suggests an OG 1.059-60 ish. Exactly the same colour as my blonde ale which is 8 EBC Brewing again at 63L. No real changes. Tweaked the 5 min and whirlpool hops so I didn’t have to crack a new packet. 10mls phosphoric should get me to 5.3 Using a pale ale water profile but with less sulphate Ca 55, Mg 4, Na 30, Cl 55, SO4 90 14/10/17 Brewday Mash pH was 5.25 with 10 mls of phosphoric. Sparge water acidified. Preboil numbers about right. Chilled to 17° Pitched 3500 mls of 001 SNS starter Set initially to 17° Oxygenated for 3 mins 15/10/17 (day 1) Nothing at 12 hours. Thin krausen at 24 hours. 17/10/17 (day 3) Set to 18.5° 19/10/17 (day 5) Set to 20°. Currently 9.5 brix -> 1.024 25/10/17 (day 11) Currently at 7.8 brix -> 1.012 Added 60g each of all 3 dry hops. 27/10/17 (day 13) Added another 60g each hop 29/10/17 (day 15) Dropped to 15°, added final 60g x3 of dry hops. 31/10/17 (day 17) Cold crashed 02/11/17 (day 19) Kegged

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