[A2] IPL

All Grain Recipe

Submitted By: ptzimmerman (Shared)
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Brewer: ZW Brewing
Batch Size: 11.00 galStyle: Premium American Lager ( 1C)
Boil Size: 15.02 galStyle Guide: BJCP 2008
Color: 5.1 SRMEquipment: ZW_Equipment
Bitterness: 48.1 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: ZW Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs Golden Promise (3.0 SRM) Grain 1
2.50 oz Centennial [10.0%] - Boil 60 min Hops 2
2.00 tsp Irish Moss (Boil 10 min) Misc 3
1.00 oz Azacca [15.0%] - Boil 5 min Hops 4
1.00 oz Waimea [17.5%] - Boil 5 min Hops 5
1.0 pkgs HP Lager (White Labs #WLP925) Yeast 6
2.00 oz Azacca [15.0%] - Dry Hop 2 days Hops 7
2.00 oz Waimea [17.5%] - Dry Hop 2 days Hops 8

Notes

Primary fermentation @ 53 degrees for approx 5 days (or until 50% attenuation… OG+(OG-FG)/2 or 1.010+(1.060-1.010)/2=1.035) At 50% attenuation, increase primary fermentation temp to 66 degrees AND add dry-hop (sprinkle pellets directly into prim ferm) Approx 2-3 days later, at 100% attenuation (FG), execute “gelatin effect” - Decrease temp to 48 degrees - add 1/2 gelatin pkg to each prim ferm bucket - Cold crash to 33 degrees for 1-2 days http://brulosophy.com/methods/lager-method/ http://brulosophy.com/2016/09/19/lager-methods-pt-1-traditional-vs-quick-fermentation-exbeeriment-results/ http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/ http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

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