Holy Moly 21

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: 40.4 IBUsBoil Time: 90 min
Est OG: 1.041 (10.3° P)Mash Profile: **LC Mostura Normal Gravity Alpha
Est FG: 1.011 SG (2.8° P)Fermentation: **LC Ale - Normal Gravity
ABV: 4.0%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 Galaxy [16.2%] - Boil 45 min Hops 7
2.00 pint Whirlfloc (1g para cada 20L) (Boil 15 min) Misc 8
1.00 *Yeast Nutrient (Boil 15 min) Misc 9
1.76 oz *Amarillo Gold [7.7%] - Boil 0 min Hops 10
4.0 pkgs American Ale (Bio4 #SY025) Yeast 11
7.05 oz *Amarillo Gold [7.9%] - Dry Hop 5 days Hops 12

Taste Notes

Notes

Ajustado o pH da mostura com ácido fosfórico e lático de 6.5 para 5.3 em 68°C. 23 graus: 200 g de dry hopping de Amarillo no hop spider (100 g em cada) por 5 dias 21 graus: retirado o dry hopping 0 grau: trasfega 0 grau: barril e início da carbonatação com 10 PSI (0,7 Kgf/cm2 ou 0,69 bar) finaliza a carbonatação

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