Numb Tongue

All Grain Recipe

Submitted By: wildmindales (Shared)
Members can download and share recipes

Brewer: Ryan Placzek
Batch Size: 341.00 galStyle: American IPA (14B)
Boil Size: 387.50 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Wild Mind
Bitterness: 8.7 IBUsBoil 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

x
This website is using cookies. More info. That's Fine