Industrial Wrench IPA BrewZilla 65 
All Grain Recipe
Submitted By: hubitchka (Shared)
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| Brewer: Napitá Hubitchka | |
| Batch Size: 13.60 gal | Style: American Pale Ale (18B) |
| Boil Size: 16.43 gal | Style Guide: BJCP 2015 |
| Color: 2.5 SRM | Equipment: RoboBrew65 |
| Bitterness: 72.3 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Robobrew, Light Body - GASH |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 19.75 gal |
Břežany |
Water |
1 |
| 14.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 4.48 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 19 lbs 13.47 oz |
Plzen (1.5 SRM) |
Grain |
5 |
| 1.66 oz |
Apollo [17.0%] - Boil 60 min |
Hops |
6 |
| 2.72 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 5.82 oz |
Simcoe [13.0%] - Steep 25 min |
Hops |
8 |
| 4.08 oz |
Chinook [13.0%] - Steep 25 min |
Hops |
9 |
| 2.50 oz |
Cascade [7.4%] - Steep 25 min |
Hops |
10 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
| 2.92 oz |
Simcoe [13.0%] - Dry Hop 7 days |
Hops |
12 |
Taste Notes
První verze je výborná, Ingrid spokojená. Možná lehce sladší. Druhá verze nebyla s hopbackem, tak uvidíme. Notes
Industrial Arts' Tools of the Trade American Pale Ale Recipe
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.006
IBUs: 42
ABV: 4.8%
MALT/GRAIN BILL
8 lb (3.6 kg) Weyermann Pilsner malt
HOPS SCHEDULE
.7 oz (20 g) Apollo [17% AA] bittering charge at 60 minutes
2.50 oz (70 g) Simcoe [13% AA] at whirlpool (30 minutes)
1.76 oz (49g) Chinook [13% AA] at knockout (via hopback)
1.07 oz (30 g) Cascade [5.5% AA] at knockout (via hopback)
1.33 oz (37 g) Simcoe [13% AA] at dry hop
YEAST
Wyeast 1056 (American ale) Yeast
DIRECTIONS
Mash at 65 C for 60 minutes or until conversion is complete. Boil for 60 minutes. Add whirlpool hops after cooling 20 degrees following boil (to preserve aroma). Cool to 61˚F (16˚C) and pitch clean yeast. Allow fermentation to free rise to 66.2˚ (19˚C) for two days, then finish at 70˚ (21˚C). When fermentation reaches 1-2° Plato from final gravity (1.010–1.014), add the dry hop addition for two days before crashing and cold conditioning.
Vícestupňová infuze
37 - 15 minut
50 - 25 minut
65 - 30 minut
72 - 35 minut
78 - 15 minut
nebo
35 - 20
50 - 30
64 - 30
73 - 20
cca 140 minut
This Recipe Has Not Been Rated
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