Sump Oil 3

All Grain Recipe

Submitted By: jhollars (Shared)
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Brewer: Jim Hollars
Batch Size: 5.28 galStyle: Imperial IPA (14C)
Boil Size: 6.96 galStyle Guide: BJCP 2008
Color: 31.6 SRMEquipment: Jims 20 Braumeister settings
Bitterness: 121.2 IBUsBoil Time: 90 min
Est OG: 1.081 (19.6° P)Mash Profile: BIAB, Full Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 9.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 3.64 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
14.11 oz Crystal Malt - 60L (Thomas Fawcett) (71.1 SRM) Grain 2
14.11 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 3
10.58 oz Chocolate Malt (329.9 SRM) Grain 4
10.58 oz Munich II (Weyermann) (8.5 SRM) Grain 5
7.05 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
1.06 oz Zythos [10.9%] - First Wort Hops 7
7.05 oz Sinamar (Wyermann) (153.0 SRM) Extract 8
1 lbs 1.64 oz Candi Sugar, Amber (79.7 SRM) Sugar 9
1.76 oz Warrior [15.0%] - Boil 34 min Hops 10
1.90 oz Zythos [10.9%] - Steep 15 min Hops 11
0.71 oz Centennial [10.0%] - Steep 15 min Hops 12
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 13
1.0 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 14
2.01 oz Centennial [10.0%] - Dry Hop 0 days Hops 15

Notes

Had effeciency issues due too fine crush. Will adjust gap to 1.2 mm for better results next time Achieved 63% effeciency an had massive geiser issues. Pitched Wyeast 1099 and 1272 with a very active fermenttion. Used hop sock during boil for every additon bar FWH seemed to get a pretty clear wort in the end. added specialty malts using hop sock on top of last 20 min of mash which didnt fully submerge and get all of the goodies. next time i will open filter and add directlyt to mash last 15 minutes or so.

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