Nailed to the Perch 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike Lastort | |
| Batch Size: 5.50 gal | Style: Double IPA (22A) |
| Boil Size: 5.98 gal | Style Guide: BJCP 2015 |
| Color: 5.4 SRM | Equipment: 10 Gallon Tun, 5 Gallon Batch |
| Bitterness: 70.7 IBUs | Boil Time: 60 min |
| Est OG: 1.086 (20.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
| ABV: 9.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.14 gal |
HomeMaster RO |
Water |
1 |
| 14.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 9.58 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 3.09 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.75 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 2.51 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 5 lbs |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
7 |
| 5 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
9 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
10 |
| 2 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
11 |
| 2 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
12 |
| 4.28 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
13 |
| 1.38 g |
Baking Soda (Sparge 60 min) |
Misc |
14 |
| 1.23 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
15 |
| 1.12 g |
Calcium Chloride (Sparge 60 min) |
Misc |
16 |
| 2.00 oz |
Citra [13.2%] - Steep 30 min |
Hops |
17 |
| 2.00 oz |
Nugget [13.0%] - Steep 30 min |
Hops |
18 |
| 2.00 oz |
Simcoe [13.4%] - Steep 30 min |
Hops |
19 |
| 1.00 oz |
Eureka! [18.0%] - Steep 30 min |
Hops |
20 |
| 0.50 oz |
Bravo [15.5%] - Steep 30 min |
Hops |
21 |
| 2.0 pkgs |
Hornindal Kveik (Omega #OYL-091) |
Yeast |
22 |
| 2.00 oz |
Cryo - Cascade [18.4%] - Dry Hop 5 days |
Hops |
23 |
| 2.00 oz |
Cryo - Citra [23.4%] - Dry Hop 5 days |
Hops |
24 |
| 2.00 oz |
Cryo - Eukanot [22.0%] - Dry Hop 5 days |
Hops |
25 |
| 2.00 oz |
Cryo - Simcoe [23.0%] - Dry Hop 5 days |
Hops |
26 |
Notes
Brewed on Saturday, 8/17/19, and put outside in our shed, daytime temperatures are in the 90s
This yeast is amazing, saw a high krausen less than 24 hours later, so I added all the cryo hops on Sunday 8/18/19
The starting gravity was 1.075, I want it to get down to 1.020 or so. The plan is to leave the dry hops for five days, so I'll remove them on 8/23 and check gravity.
Kegged on 8/24. FG was 1.012, ABV around 8.27%s, so I'll remove them on 8/23 and check gravity. This Recipe Has Not Been Rated
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