RIPL Effect (Red India Pale Lager)

All Grain Recipe

Submitted By: corey_james (Shared)
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Brewer: Corey Shoemaker
Batch Size: 11.00 galStyle: Specialty Beer (23A)
Boil Size: 13.69 galStyle Guide: BJCP 2008
Color: 18.3 SRMEquipment: My Equipment
Bitterness: 44.2 IBUsBoil Time: 90 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: IPL
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
7 lbs Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs 4.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 3
8.00 oz Chocolate (Briess) (350.0 SRM) Grain 4
1.25 oz Magnum [12.2%] - Boil 60 min Hops 5
2.00 tsp Irish Moss (Boil 15 min) Misc 6
0.64 oz Cascade [5.6%] - Boil 15 min Hops 7
0.42 oz Citra [14.5%] - Boil 15 min Hops 8
0.42 oz Simcoe [13.2%] - Boil 15 min Hops 9
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.10 oz Cascade [5.6%] - Boil 5 min Hops 11
0.64 oz Simcoe [13.2%] - Boil 5 min Hops 12
4.0 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 13
2.0 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 14
1.00 oz Cascade [6.2%] - Dry Hop 0 days Hops 15
1.00 oz Centennial [8.7%] - Dry Hop 0 days Hops 16
1.00 oz Citra [14.5%] - Dry Hop 0 days Hops 17
1.00 oz Simcoe [13.2%] - Dry Hop 0 days Hops 18

Notes

Issues with Mash temp. Original was 152 but only could hold at 149. Pitched ALOT of yeast. 2 liter starter with 14 oz of DME and 4 smack packs. Did 6 ounces and 3 packs for a 1 liter starter, then added that to a starter with 8 oz DME, 1 smack pack the night before pitching. Pitched yeast with beer at 64 till krausen formed and lowered to 57 for fermentation temp. Will hold this way for 9 days then raise 2 degrees/day till I am at 69 for diacetyl rest for a day. Crash to lager temps, transfer and dry hop and lager for about 30 days.

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