Passionfruit Refresco 
All Grain Recipe
Submitted By: wildmindales (Shared)
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| 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: 58.6 IBUs | Boil 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.This Recipe Has Not Been Rated
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