Crypt Keeper - GOW

All Grain Recipe

Submitted By: tochsner (Shared)
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Brewer: Tony Ochsner
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 8.41 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: 1 My Equipment - Standard
Bitterness: 60.2 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 g Calcium Chloride (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
8.00 oz Rice Hulls (0.0 SRM) Adjunct 4
10 lbs Pilsner Malt (Rahr) (1.7 SRM) Grain 5
2 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 7
5.28 oz Acidulated (Weyermann) (1.8 SRM) Grain 8
13.76 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 9
0.60 oz Citra [14.0%] - Boil 80 min Hops 10
0.20 oz Citra [14.0%] - Boil 60 min Hops 11
1.00 items Whirlfloc Tablet (Boil 10 min) Misc 12
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 13
0.60 oz Citra [14.0%] - Boil 5 min Hops 14
2.50 oz Citra [14.0%] - Steep 30 min Hops 15
2.0 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 16
8.50 oz Citra [12.9%] - Dry Hop 5 days Hops 17

Taste Notes

Won a gold medal in Oregon for American Pale Ale

Notes

Adjust to 4:1 Sulfite to Chloride Ratio Acheive a Mash pH between 5.2 and 5.3 Whirlpool at 180. Spin the wort for 10 minutes and rest for 20 minutes Pitch at 65°, Ferment at 67°. Three days after the beer reaches final, remove yeast. 1 day later add dry hops. After 5 days do a forced VDK test. After two days in a row of negative test, crash and package. Added dry hops on day 6. Left them in way to long. Hop Burn. Need to 3 day dry hop.

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