Achilles Juicy Peach IPA 25G- V.2 
All Grain Recipe
Submitted By: lwhsr (Shared)
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| Brewer: Larry | |
| Batch Size: 25.00 gal | Style: American IPA (14B) |
| Boil Size: 26.80 gal | Style Guide: BJCP 2008 |
| Color: 7.0 SRM | Equipment: Morebeer Tippy (30 gal) |
| Bitterness: 70.0 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.5% | Taste Rating: 100.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 27 lbs |
Pale Malt (2 Row) US (2.5 SRM) |
Grain |
1 |
| 14 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
2 |
| 4 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 2 lbs 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 2 lbs 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
5 |
| 5.50 oz |
Mosaic [11.6%] - Boil 60 min |
Hops |
6 |
| 2.50 oz |
Mosaic [11.6%] - Boil 45 min |
Hops |
7 |
| 1.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 2.50 oz |
Mosaic [11.6%] - Steep 10 min |
Hops |
9 |
| 7.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
10 |
| 20.00 oz |
Peach Flavoring (Primary 5 days) |
Misc |
11 |
| 2.50 oz |
Mosaic [11.6%] - Dry Hop 5 days |
Hops |
12 |
Taste Notes
Nice peach up front with not too much sweetness with malt in the middle and a good bitterness in the back. Good BatchNotes
*Ambient Temp= 82 deg.
*4 ozs. flavoring per 5 gal. Brewers Best Natural Peach (No High Fructose Corn Syrup)
*First Time to Brew on the New 25 Gal. System!!
*Cooled down from boil with city water @ 74 deg. through counterflow chiller. It took 36 mins. to get it to 100 deg.
* Then switched exit of counterflow from boil kettle to Therminator. Controlled the exit temp at 68 deg. by regulating discharge valve
*Glycol Chiller was set on 28 deg. and kept up well!
*TOTAL Chill Down and Transfer to Fermenter took 1:11 mins. EXCELLENT!!!
*Set the Mash In Step at 65 instead of 75 mins knowing it would take 10 mins to raise to Mash Out Temp (168 deg) with HLT H2O at 200 deg.
*Used Chilled 5.2 PH water to quickly lower HLT to 168 deg for sparging.
*Mash In was supposed to be 148 deg but ended up at 151 Deg but batch taste ended up being great!This Recipe Has Not Been Rated
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