22.F. Tropical (exp)

All Grain Recipe

Submitted By: BrewBama (Shared)
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Brewer: Dwain
Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 5.6 SRMEquipment: 1. Infussion (with RIMS @ 73%)
Bitterness: 27.0 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: 2. Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: 1. Ale
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal 1. Distilled Water deoxygenated 4 1/2 tsp ea bread yeast and table sugar (2 gram/gal ea) Water 1
8 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2
12.00 oz Munich Malt (Great Western) (7.9 SRM) Grain 3
0.50 tsp Brewtan B (add to strike liquor prior to mash in) (Mash 60 min) Misc 4
1.00 tsp Calcium Chloride (Mash 60 min) Misc 5
0.15 ml Phosphoric Acid 10% (add to total brewhaus liquor) (Mash 60 min) Misc 6
6.00 oz Crystal 60, 2-Row, (Great Western) [Steep] (60.0 SRM) Grain 7
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
1.00 oz Cryo - Amarillo [13.0%] - Boil 5 min Hops 9
1.00 oz Cryo - Centennial [15.0%] - Boil 5 min Hops 10
1.00 Whirlfloc Tablet (Boil 5 min) Misc 11
1.00 oz Cryo - Citra [25.0%] - Boil 3 min Hops 12
1.4 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 13
2.00 tsp Fermax (Primary 1 min) Misc 14

Taste Notes

Based on recipe by Martin Keen https://youtu.be/Alrfrkri074 Water Chemistry: High SO4 with restrained Cl which helps accentuate hop bitterness / dryness. For hoppy American styles. Post Boil Vol: 6.50 gal Calcium: 118.3 ppm - Magnesium: 0.0 ppm Sodium: 0.0 ppm - Sulfate: 178.9 ppm Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -84.5 ppm Sulfite/Chloride Ratio: 2.31

Notes

1. ONLY mash malts/grains that require it. DO NOT mash malts that don’t require it. (Dark Crystal and Roastmalts.) They screw with pH. Hold Dark Crystal and Roast malts to Mash Out (15 minutes)/Sparge (15 minutes). (30 min hot steep) 2. After deoxygenating with 2g/gal ea yeast and sugar, pretreat total brewhaus liquor to ~5.5 pH. I use 1/8 tsp 10% Phosphoric Acid in 9 gal Distilled Water. Add 1/2 tsp Brewtan B hydrated to 5 gal. strike liquor only prior to mash in. Sparge with 4 gal reserved brewhaus liquor. 3. Adjust Mash with 1 tsp CaCl, or 1 tsp Gypsum, or a combo of the two to equal 1 tsp total. Add direct to MLT on top of grain. (~50 ppm Ca in 5 gal mash volume). Use calcium sulfate in English styles, calcium chloride in German, Czech, and Belgian styles, and a mix of the two in American styles. Avoid sulfates when using noble hops. 4. Add any other salt additions to the boil targeting post boil volume concentration.

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