Session PA v2

All Grain Recipe

Submitted By: DJR (Shared)
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Batch Size: 8.98 galStyle: American Pale Ale (18B)
Boil Size: 10.13 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: SS h&g mashtun and kettle - 32L
Bitterness: 35.3 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6 lbs 2.77 oz Gladfield Ale Malt (3.0 SRM) Grain 2
6 lbs 2.77 oz Gladfield Vienna Malt (3.5 SRM) Grain 3
1 lbs 5.16 oz Cara Malt (Crisp) (15.2 SRM) Grain 4
14.11 oz Dextrin Malt (Crisp) (1.5 SRM) Grain 5
0.35 oz Magnum [12.0%] - Boil 60 min Hops 6
2.00 g Brewtan B (Boil 60 min) Misc 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.06 oz Citra [12.0%] - Boil 5 min Hops 9
1.06 oz Galaxy [14.0%] - Boil 5 min Hops 10
1.0 pkgs Lutra Kveik (Omega #OYL-091) Yeast 11

Notes

Batch 1. Lutra Kveik , pitch 35c, 30c ferment, lowered to 25c by end of ferment. - Nov 2020 Dry hopped at 1015 with 20g Citra 2018 and 20g galaxy 2019. Dry hopped at 1007 (FG) with 27g Sabro 2019 pH on second dry hop 3.95 ish, adjusted with nahco3 to approx 4.2 Batch 2 - CML Pia yeast - 2x 10g packs pitched. 20-22C ferment. - Feb 2021. Dry hopped at around 1020 SG with 40g 2020 HBC 586. (Day 2) Dry hopped at around 1010 SG with 20g 2020 HBC 586 (Day 4) FG appears around 1010? final pH around 4.05

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