Stone Brewing Pataskala Red X IPA clone 
All Grain Recipe
Submitted By: vkrishan (Shared)
Members can download and share recipes
| Brewer: Vinnie Krishan | |
| Batch Size: 5.50 gal | Style: Red IPA (21B) |
| Boil Size: 7.96 gal | Style Guide: BJCP 2015 |
| Color: 15.1 SRM | Equipment: SSBrewtech MashTun |
| Bitterness: 72.9 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.5° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.43 gal |
Amber Dry (7-17 SRM) |
Water |
1 |
| 12 lbs 8.00 oz |
BEST Red X (BESTMALZ) (15.2 SRM) |
Grain |
2 |
| 1.65 g |
BrewtanB (Mash 60 min) |
Misc |
3 |
| 0.65 oz |
Magnum [12.0%] - First Wort |
Hops |
4 |
| 1.25 oz |
Mosaic (HBC 369) [11.9%] - Boil 15 min |
Hops |
5 |
| 0.65 oz |
Cascade [6.0%] - Boil 15 min |
Hops |
6 |
| 1.10 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.25 oz |
Mosaic (HBC 369) [11.9%] - Steep 15 min |
Hops |
8 |
| 0.65 oz |
Amarillo [8.6%] - Steep 15 min |
Hops |
9 |
| 0.65 oz |
Cascade [6.0%] - Steep 15 min |
Hops |
10 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
11 |
| 8.25 g |
Fermaid O (Primary 7 days) |
Misc |
12 |
| 2.50 oz |
Mosaic (HBC 369) [11.9%] - Dry Hop 3 days |
Hops |
13 |
| 1.25 oz |
Amarillo [9.2%] - Dry Hop 3 days |
Hops |
14 |
| 1.25 oz |
Cascade [5.5%] - Dry Hop 3 days |
Hops |
15 |
Notes
"The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature."
Bru'n'water will calculate PH at 4.9, but actual ph measured at 5.2 in MASH
0.9 quart / lb was too thick. with no liquid on top... next time, go 1q/lbThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor