DAFT - #03 Happy City - 2020-09-12

All Grain Recipe

Submitted By: rinderbe (Shared)
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Brewer: Robin
Batch Size: 58.12 galStyle: American IPA (21A)
Boil Size: 72.10 galStyle Guide: BJCP 2015
Color: 5.2 SRMEquipment: DAFT 400L
Bitterness: 32.6 IBUsBoil 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.

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