Holy Moly - Magnum Amarillo Aveia

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: 7.0 SRMEquipment: *LC - Panela 90 Litros
Bitterness: 38.8 IBUsBoil Time: 90 min
Est OG: 1.046 (11.4° P)Mash Profile: **LC Mostura Normal Gravity Alpha
Est FG: 1.012 SG (3.1° P)Fermentation: **LC Ale - Normal Gravity
ABV: 4.5%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
13 lbs 3.64 oz Pilsen Agrária (1.7 SRM) Grain 4
4 lbs 6.55 oz * Carared (Weyermann) (22.8 SRM) Grain 5
2 lbs 3.27 oz * Vienna Malt (Weyermann) (4.1 SRM) Grain 6
2 lbs 3.27 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs 1.64 oz *Carapils (Weyermann) (2.0 SRM) Grain 8
1.76 oz Magnum [13.2%] - Boil 60 min Hops 9
2.00 pint Whirlfloc (1g para cada 20L) (Boil 15 min) Misc 10
3.00 *Yeast Nutrient (Boil 15 min) Misc 11
1.76 oz *Amarillo Gold [7.9%] - Boil 5 min Hops 12
2.0 pkgs American Ale (Bio4 #SY025) Yeast 13
3.53 oz *Amarillo Gold [7.9%] - Dry Hop 5 days Hops 14
3.53 oz *Amarillo Gold [7.9%] - Dry Hop 5 days Hops 15

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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