Holy Moly

All Grain Recipe

Submitted By: Theossi (Shared)
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Brewer: Theossi
Batch Size: 13.21 galStyle: Session IPA (21A)
Boil Size: 17.63 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: *LC - Panela 90 Litros
Bitterness: 46.3 IBUsBoil Time: 90 min
Est OG: 1.042 (10.4° P)Mash Profile: **LC Mostura Normal Gravity Alpha
Est FG: 1.011 SG (2.8° P)Fermentation: **LC Ale - Normal Gravity
ABV: 4.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
30.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5.00 ml Lactic Acid (Mash 60 min) Misc 2
5.00 ml Phosphoric Acid 85% (Mash 60 min) Misc 3
15 lbs 6.92 oz *Swaen©Lager (1.6 SRM) Grain 4
4 lbs 6.55 oz * Vienna Malt (Weyermann) (4.1 SRM) Grain 5
1 lbs 1.64 oz *Carapils (Weyermann) (2.0 SRM) Grain 6
1.76 oz Magnum [13.2%] - First Wort Hops 7
2.00 pint Whirlfloc (1g para cada 20L) (Boil 15 min) Misc 8
3.00 *Yeast Nutrient (Boil 15 min) Misc 9
1.76 oz *Amarillo Gold [7.9%] - Boil 5 min Hops 10
2.0 pkgs American Ale (Bio4 #SY025) Yeast 11
3.53 oz *Amarillo Gold [7.9%] - Dry Hop 5 days Hops 12
3.53 oz *Amarillo Gold [7.9%] - Dry Hop 5 days Hops 13

Taste Notes

Notes

Ajustado o pH da mostura com ácido fosfórico e lático de 6.5 para 5.2 em 60°C. Em 21/11 - 23 graus: 100 g de dry hopping de Amarillo no hop spider (50 g em cada bombona com 25 litros) Em 26/11 - 21 graus: retirado o dry hopping Em 09/12 - 0 graus: trasfega Em 10/12 - 0 graus: 100 g de Amarillo (para 25 litros) e 100 g de BRU-1 (para 25 litros) no hop spider Em 15/12 - 0 graus: retirados os dry hopping Em 15/12 - 0 graus: barril e início da carbonatação com 10 PSI (0,7 Kgf/cm2 ou 0,69 bar) Em 21/12 - finaliza a carbonatação

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