HOPfioso™ (remix)

All Grain Recipe

Submitted By: schaez (Shared)
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Brewer: Pete Garza, Ryan Schaezler
Batch Size: 15.75 galStyle: Imperial IPA (14C)
Boil Size: 18.86 galStyle Guide: BJCP 2008
Color: 10.8 SRMEquipment: Schaezler Brewery
Bitterness: 114.2 IBUsBoil Time: 90 min
Est OG: 1.083 (20.0° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 40.0

Ingredients
Amount Name Type #
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.00 g Chalk (Mash 60 min) Misc 2
1.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
39 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
3 lbs Caramel Malt - 10L (Briess) (10.0 SRM) Grain 5
3 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 6
3 lbs Vienna Malt (Briess) (3.5 SRM) Grain 7
1.50 oz Warrior [16.2%] - First Wort Hops 8
2.70 oz Chinook [13.0%] - Boil 90 min Hops 9
6.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
1.50 g Chalk (Boil 60 min) Misc 11
0.75 g Epsom Salt (MgSO4) (Boil 60 min) Misc 12
1.50 oz Centennial [9.9%] - Boil 50 min Hops 13
1.50 oz Centennial [9.9%] - Boil 35 min Hops 14
1.50 oz Zythos [10.9%] - Boil 15 min Hops 15
1.50 tsp Irish Moss (Boil 10 min) Misc 16
1.50 oz Centennial [9.9%] - Boil 5 min Hops 17
1.50 oz Columbus (Tomahawk) [14.6%] - Boil 5 min Hops 18
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 19
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 20
3.00 oz Amarillo Gold [8.5%] - Dry Hop 7 days Hops 21
1.50 oz Simcoe [13.0%] - Dry Hop 7 days Hops 22
1.50 oz Zythos [10.9%] - Dry Hop 7 days Hops 23

Notes

Made starter on 6/8/2012 Friday night at 9:00PM, stirred all the way until pitching temp. A little over 1/2 a cup of DME(sparkling amber). Mash in low. Pulled a full pot of wort and brought to a boil, about 5-10 minutes and added it back and brought up to just over 156F. Did do mash out and brought up to 164-163F.

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