Numb Tongue 
All Grain Recipe
Submitted By: wildmindales (Shared)
Members can download and share recipes
| Brewer: Ryan Placzek | |
| Batch Size: 341.00 gal | Style: American IPA (14B) |
| Boil Size: 387.50 gal | Style Guide: BJCP 2008 |
| Color: 3.6 SRM | Equipment: Wild Mind |
| Bitterness: 8.7 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 248.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 204.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 500 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 55 lbs |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
4 |
| 50 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
5 |
| 50 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
6 |
| 10 lbs |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
7 |
| 6 lbs |
Cascade [5.5%] - Mash Hop |
Hops |
8 |
| 1 lbs 4.00 oz |
Centennial [10.0%] - Steep 30 min |
Hops |
9 |
| 1.0 pkgs |
Voss Kveik (Omega #OYL-062) |
Yeast |
10 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
11 |
| 11 lbs |
Motueka [7.0%] - Dry Hop 30 days |
Hops |
12 |
| 15 lbs |
Centennial [10.0%] - Dry Hop 3 days |
Hops |
13 |
| 15 lbs |
Simcoe [13.0%] - Dry Hop 3 days |
Hops |
14 |
| 528.00 lbs |
Mango Puree (Secondary 2 days) |
Misc |
15 |
| 84.00 oz |
Amchoor Powder (Secondary 2 days) |
Misc |
16 |
Notes
Chill to 180 the WP hops, pitch the lacto @ 90 and leave overnight. When pH 3.5, oxygenate @ 4 LPM for 10 min and add kveik. Set max temp @ 95 until primary over. Down to 62 for 24 hours before collecting yeast and dry-hopping.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor