Aj olden Ale

All Grain Recipe

Submitted By: alvreg (Shared)
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Brewer: AJ|
Batch Size: 7.93 galStyle: American IPA (21A)
Boil Size: 9.18 galStyle Guide: BJCP 2015
Color: 10.6 SRMEquipment: Meu Equipamento inox_35L_28
Bitterness: 57.6 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Temperatura - 3 rampas + sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 45.0

Ingredients
Amount Name Type #
11.62 gal Distilled Water Water 1
4.00 g Cloreto de Cálcio (Mash 60 min) Misc 2
4.00 g Sulfato de Magnésio (Mash 60 min) Misc 3
3.00 ml Lactic Acid (Mash 60 min) Misc 4
2.00 g Sulfato de Cálcio (Mash 60 min) Misc 5
9.65 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
5.43 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
2.80 g Calcium Chloride (Mash 60 min) Misc 8
2.63 g Baking Soda (Mash 60 min) Misc 9
1.38 g Chalk (Mash 60 min) Misc 10
8 lbs 13.06 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 11
8 lbs 0.75 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 12
12.35 oz Caraaroma (130.0 SRM) Grain 13
2.50 g Cloreto de Cálcio (Sparge 60 min) Misc 14
2.29 g Sulfato de Magnésio (Sparge 60 min) Misc 15
0.63 g Sulfato de Cálcio (Sparge 60 min) Misc 16
7.44 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 17
4.19 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 18
2.16 g Calcium Chloride (Sparge 60 min) Misc 19
2.03 g Baking Soda (Sparge 60 min) Misc 20
1.07 g Chalk (Sparge 60 min) Misc 21
0.88 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 22
0.88 oz Columbus (Tomahawk) [14.0%] - Boil 20 min Hops 23
0.25 Whirlfloc Tablet (Boil 15 min) Misc 24
0.88 oz Citra [12.0%] - Boil 0 min Hops 25
0.88 oz Centennial [10.0%] - Boil 0 min Hops 26
0.88 oz Amarillo Gold [8.5%] - Steep 10 min Hops 27
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 28
0.88 oz Amarillo Gold [8.5%] - Dry Hop 4 days Hops 29
0.88 oz Citra [12.0%] - Dry Hop 4 days Hops 30
0.88 oz Centennial [10.0%] - Dry Hop 4 days Hops 31

Taste Notes

Mash at 66 C or 151 F. This is Dr Smurto's favourite version. This beer is one of the most widely home-brewed beers in Australia, extremely popular to a wide range of palates and a robust recipe meaning that it can be varied in many ways with little risk. Source: Mark Smith

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