NAIL VPA Version 2 
All Grain Recipe
Submitted By: satpink (Shared)
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| Brewer: Stephen Holt | |
| Batch Size: 11.89 gal | Style: American Pale Ale (18B) |
| Boil Size: 14.89 gal | Style Guide: BJCP |
| Color: 4.7 SRM | Equipment: Braumeister 50L |
| Bitterness: 406.3 IBUs | Boil 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) KeggedThis Recipe Has Not Been Rated
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