Ekuanot Eclips

All Grain Recipe

Submitted By: unirider0 (Shared)
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Brewer: David White
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 8.39 galStyle Guide: BJCP 2008
Color: 22.0 SRMEquipment: BrewZilla 60 liter
Bitterness: 82.9 IBUsBoil Time: 90 min
Est OG: 1.079 (19.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.43 gal RO-IPA Water 1
9.34 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9.00 ml Lactic Acid (Mash 60 min) Misc 3
2.83 g Calcium Chloride (Mash 60 min) Misc 4
2.37 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.98 g Salt (Mash 60 min) Misc 6
9 lbs Maris Otter (2.8 SRM) Grain 7
4 lbs Rye, Crystal (70.0 SRM) Grain 8
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 9
1 lbs Acid Malt (3.0 SRM) Grain 10
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 11
2.00 oz Jarrylo [14.8%] - Boil 60 min Hops 12
1.00 oz Ekuanot [13.9%] - Steep 0 min Hops 13
1.00 oz Multihead Medusa [7.2%] - Steep 0 min Hops 14
2.0 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 15
4.00 tsp Yeast Nutrient (Primary 0 days) Misc 16
1.00 oz Ekuanot [13.9%] - Dry Hop 4 days Hops 17
1.00 oz Multihead Medusa [7.2%] - Dry Hop 4 days Hops 18

Notes

Not sure about the Rye Malt. It said cyrstal rye and beer seems darker than it should be Definetly the wrong rye malt. 10/19/20 Water profile too acidic 4.54. Too much Lactic acid. Software estimated Mash PH was way off. Next time add acid as needed. Water PH after acid was __. Mash started around 154, but quickly dropped to 152, 159,149, Decanted wort to fermentor at 67° 5.25 gal. 10/22/20 Added dry hops. 10/23/20 Fermentation seemed to be nearly stopped. 10/28/20 Bumped temp up to 70°. 11/2/20 removed dry hops. Kegged 11/12/20. Very poor attenuation. Maybe PH was too low.

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