DAFT - #03 Happy City - 2020-09-12
All Grain Recipe
Submitted By: rinderbe (Shared)
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Brewer: Robin | |
Batch Size: 58.12 gal | Style: American IPA (21A) |
Boil Size: 72.10 gal | Style Guide: BJCP 2015 |
Color: 5.2 SRM | Equipment: DAFT 400L |
Bitterness: 32.6 IBUs | Boil Time: 60 min |
Est OG: 1.062 (15.1° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.009 SG (2.3° P) | Fermentation: My Aging Profile |
ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
108.42 gal |
Göteborg |
Water |
1 |
74.15 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
20.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
110 lbs 3.70 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
11 lbs 0.37 oz |
BEST Wheat Malt (BESTMALZ) (2.4 SRM) |
Grain |
5 |
11 lbs 0.37 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
8 lbs 13.10 oz |
BEST Caramel Pils (BESTMALZ) (2.5 SRM) |
Grain |
7 |
60.10 g |
Calcium Chloride (Sparge 60 min) |
Misc |
8 |
20.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
10.58 oz |
El Dorado [15.0%] - Boil 5 min |
Hops |
10 |
13.05 oz |
Azacca [15.0%] - Boil 0 min |
Hops |
11 |
13.05 oz |
Citra [12.0%] - Boil 0 min |
Hops |
12 |
13.05 oz |
Mosaic (HBC 369) [12.2%] - Boil 0 min |
Hops |
13 |
1 lbs 1.64 oz |
Azacca [15.0%] - Steep 20 min |
Hops |
14 |
1 lbs 1.64 oz |
Citra [12.0%] - Steep 20 min |
Hops |
15 |
1 lbs 1.64 oz |
Mosaic (HBC 369) [12.2%] - Steep 20 min |
Hops |
16 |
11.0 pkgs |
Voss Kveik (Omega #OYL-062) |
Yeast |
17 |
1 lbs 8.69 oz |
Azacca [15.0%] - Dry Hop 5 days |
Hops |
18 |
1 lbs 8.69 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
19 |
1 lbs 8.69 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 5 days |
Hops |
20 |
Notes
07:35 - Mash start at 67c
08:40 - Mash out 107 liter added to MK
08:50 - Mash out start - MK measured to 77c
09:00 - Vaurlauff start 20 min.
09:30 - Starting to transfer wort to BK
10:15 - Starting sparge 64 liters
11:30 - Sparge done.
————
Preboil
275 liters
SG: 1.060
11:40 Boil start 12kW. Boilovers = first 15 minutes - lowering to 9kW.
12:35 - Adding 5 min addition of hops
12:40 - Addin 0 minute addition of hops.
12:40 - Boil finished.
12:45 - Starting cooling to Whirlpool temp 80c
13:05 - Whirlpool temp reached. Adding hops.
13:25 - Whirlpool finished
13:30 - Transfer to FV01.
14:05 - Transfer done.
14:05 - OG 1.067 pH 5.6
16:15 - Pitching 125g Lallemand Voss at 35c 2020-09-12.This Recipe Has Not Been Rated