Retro Transparency (Extract)

Extract Recipe

Submitted By: wllmc (Shared)
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Brewer: The Glass Jug
Batch Size: 5.25 galStyle: American IPA (21A)
Boil Size: 3.00 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Extract Kits
Bitterness: 54.8 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 4.00 oz Munich (11.0 SRM) Grain 1
1 lbs DME Pilsen Light (2.0 SRM) Dry Extract 2
6 lbs 9.60 oz LME Pilsen Light (2.3 SRM) Extract 3
0.50 oz Citra® [13.0%] - Boil 60 min Hops 4
0.50 oz Centennial [10.8%] - Boil 20 min Hops 5
4.00 oz Sugar (Dextrose, Corn Sugar) [Boil for 15 min] (0.0 SRM) Sugar 6
2.50 oz Citra® [13.0%] - Steep 30 min Hops 7
1.50 oz Centennial [10.8%] - Steep 30 min Hops 8
1 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 9
1.25 oz Citra® [13.0%] - Dry Hop 7 days Hops 10
1.00 oz Cascade [7.1%] - Dry Hop 7 days Hops 11
1.25 oz Citra® [13.0%] - Dry Hop 5 days Hops 12
1.00 oz Cascade [7.1%] - Dry Hop 5 days Hops 13

Taste Notes

5-gallon batch, 70% efficiency, 6.5% ABV 5# Briess 2-row 5# Briess Pilsen 1.25# Epiphany Munich Mash at 152 for 60 min 0.25 oz Citra (12%), 60 min 0.25 oz Centennial (10%), 20 min 4 oz Dextrose (add last 15 minutes of boil) 1.25 oz Citra, & 0.75 oz Centennial, Whirlpool 30 min (assuming roughly 190F temp) Lallemand BRY-97 West Coast Ale Yeast Ferment at 68F for 9 days, then increase to 72F for diacetyl rest Dry hop at 7 days: 1.25 oz Citra 1 oz Cascade Dry hop at 9 days: 1.25 oz Citra 1 oz Cascade Rack beer off hops and yeast at 14 days

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