Passionfruit 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: 3.6 SRMEquipment: Wild Mind
Bitterness: 58.6 IBUsBoil Time: 60 min
Est OG: 1.064 (15.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 6.3%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
495 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
165 lbs Oats, Malted (1.0 SRM) Grain 4
50 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
50 lbs Wheat, Flaked (1.6 SRM) Grain 6
11 lbs Citra [12.0%] - Steep 40 min Hops 7
5 lbs 8.00 oz Amarillo [9.2%] - Steep 40 min Hops 8
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 9
17 lbs 8.00 oz Citra [12.0%] - Dry Hop 3 days Hops 10
11 lbs Amarillo [9.2%] - 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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