Guava Refresco

All Grain Recipe

Submitted By: wildmindales (Shared)
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Brewer: Ryan Placzek
Batch Size: 341.00 galStyle: American IPA (14B)
Boil Size: 387.50 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Wild Mind
Bitterness: 65.4 IBUsBoil Time: 60 min
Est OG: 1.065 (15.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
250.00 g Calcium Chloride (Mash 60 min) Misc 1
75.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
500 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
150 lbs White Wheat Malt (2.4 SRM) Grain 4
50 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
50 lbs Oats, Flaked (1.0 SRM) Grain 6
7 lbs 8.00 oz Equinox (HBC 366) [15.0%] - Steep 40 min Hops 7
7 lbs 8.00 oz Mosaic (HBC 369) [12.2%] - Steep 40 min Hops 8
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 9
14 lbs 8.00 oz Equinox (HBC 366) [15.0%] - Dry Hop 3 days Hops 10
14 lbs 8.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 11

Notes

Add 6 oz citric acid mid-way through sparge. Collect 11.5 BBL pre-boil. Whirlpool hops @ 170F. Add 4 oz Citric to chilled whirlpool. Knockout 9.5 BBL at 67 and ferment there for first two days, then up to 69 until terminal gravity. Collect yeast then add fruit and allow to referment. Dry hops in once fruit is fully fermented out.

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