#007 - Split second Chico 
All Grain Recipe
Submitted By: Foodhead (Shared)
Members can download and share recipes
| Brewer: Foodhead Brewery Inc | |
| Batch Size: 7.93 gal | Style: American IPA (14B) |
| Boil Size: 9.57 gal | Style Guide: BJCP 2008 |
| Color: 7.8 SRM | Equipment: Foodhead brew equipment (split batch) |
| Bitterness: 66.7 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 1.50 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 0.88 tsp |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 5.29 oz |
Barley Hulls (0.0 SRM) |
Adjunct |
4 |
| 13 lbs 3.64 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
5 |
| 1 lbs 10.46 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 1 lbs 10.46 oz |
Rye Malt (4.7 SRM) |
Grain |
7 |
| 1 lbs 1.64 oz |
Carared (20.0 SRM) |
Grain |
8 |
| 8.82 oz |
Caramel/Crystal Malt - 30L (30.0 SRM) |
Grain |
9 |
| 0.71 oz |
Columbus (Tomahawk) [12.9%] - First Wort |
Hops |
10 |
| 0.71 oz |
Columbus (Tomahawk) [12.9%] - Boil 60 min |
Hops |
11 |
| 1.00 g |
Protafloc (Boil 15 min) |
Misc |
12 |
| 0.35 oz |
Simcoe [14.2%] - Boil 15 min |
Hops |
13 |
| 0.53 oz |
Citra [13.0%] - Boil 10 min |
Hops |
14 |
| 0.35 oz |
Simcoe [14.2%] - Boil 10 min |
Hops |
15 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
16 |
| 0.71 oz |
Citra [13.0%] - Boil 5 min |
Hops |
17 |
| 0.71 oz |
Simcoe [14.2%] - Boil 5 min |
Hops |
18 |
| 0.35 oz |
Kohatu [5.7%] - Boil 5 min |
Hops |
19 |
| 1.06 oz |
Kohatu [5.7%] - Boil 1 min |
Hops |
20 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
21 |
| 1.76 oz |
Kohatu [5.7%] - Dry Hop 7 days |
Hops |
22 |
| 1.76 oz |
Simcoe [14.2%] - Dry Hop 7 days |
Hops |
23 |
Notes
Started heating for boil at 55 C at 22:15.
Sparge was quite slow not sure if it has anything to do with the rye or just because of the larger than usual amount of grain. Added extra oat hulls at sparge time.
Boil uneventful
Cooling start 00:02
Cooling done, at room temp by 00:22
Both fermentation bottles filled with aprox 15 liters and each yeast pitched at room temp (about 22-23 C)
OG measured to 1065! Where did all that sugar come from? This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor