Kilauea Punch - Round 2

All Grain Recipe

Submitted By: dbspringer (Shared)
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Brewer: Derek Springer
Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 7.24 galStyle Guide: BJCP 1999
Color: 14.7 SRMEquipment: Blichmann + Igloo
Bitterness: 43.5 IBUsBoil Time: 60 min
Est OG: 1.055 (13.7° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 1
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2
1 lbs Munich II (Weyermann) (8.5 SRM) Grain 3
8.00 oz Biscuit (Dingemans) (22.5 SRM) Grain 4
8.00 oz Crystal 120, 2-Row, (Great Western) (120.0 SRM) Grain 5
8.00 oz Crystal 40, 2-Row, (Great Western) (40.0 SRM) Grain 6
8.00 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 7
1.00 oz Galaxy [18.1%] - Boil 15 min Hops 8
1.00 oz Centennial [10.4%] - Boil 5 min Hops 9
1.00 oz Motueka [7.3%] - Boil 5 min Hops 10
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 11
1.00 oz Centennial [10.4%] - Dry Hop 3 days Hops 12
1.00 oz Galaxy [18.1%] - Dry Hop 3 days Hops 13
1.00 oz Motueka [7.3%] - Dry Hop 3 days Hops 14

Notes

Water profile: Ca 90 Mg 3 Na 10 Cl 99 SO4 99 pH 5.26 Water additions: Gypsum: 5 g CaCl2: 6 g 88% Lactic: - RO : Tap -> Total Mash - 3.5 : 1.0 -> 4.5 Sparge - 3.5 : 1.0 -> 4.5 https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=3VLXFY9

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