Test Batch by Homebrewers Acting Like They Know What They Are Doing Inside a Shady Garage

All Grain Recipe

Submitted By: Daddylawman (Shared)
Members can download and share recipes

Brewer: Rainy Day Brewery
Batch Size: 12.00 galStyle: American IPA (21A)
Boil Size: 15.27 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: Blichman 20 Gallon RIMS Rev 3 - 78%
Bitterness: 59.0 IBUsBoil Time: 90 min
Est OG: 1.061 (15.0° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1
1.00 oz Azacca [15.0%] - Boil 60 min Hops 2
1.50 oz Azacca [15.0%] - Boil 15 min Hops 3
3.00 oz Azacca [15.0%] - Steep 20 min Hops 4
1.50 oz Bravo [15.5%] - Steep 20 min Hops 5
2.00 oz Azacca [15.0%] - Steep 0 min Hops 6
1.50 oz Bravo [15.5%] - Steep 0 min Hops 7
2.0 pkgs California Ale (White Labs #WLP001) Yeast 8
3.00 oz Azacca [15.0%] - Dry Hop 3 days Hops 9
3.00 oz Azacca [15.0%] - Dry Hop 4 days Hops 10

Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 62°F (16°C), aerate well, and pitch plenty of healthy yeast. Add the first dry hops when the wort goes into the fermenter. Ferment at 62°F (18°C) for 5 days, then add the second dry hops and let the temperature rise to 68°F (20°C). After fermentation has ended and yeast has had time to settle, add the third dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.5 volumes

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine