All Grain Recipe
Submitted By: danedelman (Shared)
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Brewer: Dan Edelman | |
Batch Size: 11.00 gal | Style: American IPA (14B) |
Boil Size: 12.76 gal | Style Guide: BJCP 2008 |
Color: 6.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 85.3 IBUs | Boil Time: 60 min |
Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
19 lbs |
Pearl Malt (3.0 SRM) |
Grain |
1 |
2 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
2 |
8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
1 lbs |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
4 |
1.60 oz |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
5 |
2.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
6 |
2.00 oz |
Chinook [12.1%] - Boil 10 min |
Hops |
7 |
3.00 oz |
Chinook [12.1%] - Boil 5 min |
Hops |
8 |
3.00 oz |
Chinook [12.1%] - Steep 15 min |
Hops |
9 |
1.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
10 |
8.00 oz |
Chinook [12.1%] - Dry Hop 0 days |
Hops |
11 |
Taste Notes
This is a perfect 10 in my books.
A-hazy vibrant orange with huge white head that sticks around for the pint.
S-Piney, clean, slight citrus
T-perfect bitterness even after 2 months.nice maltiness, may be a bit much after this long. reduce munich malt in half? same as nose.
O-I would say next batch remove acid malt and reduce munich malt? not sure as the color really is pretty and at the beginning the malt was hidden. this is a review on an old bottle. Maybe also try half with an english yeast strain too.Notes
12/20/13-brew day. added 2:1 ratio of Gypsum to calcium chloride. Strike water at 162 as it was very cold outside. Collected 13 gallons of wort and have a very strong boil going. Ended with 12 gallons at 1.060 so good.
12/24-deployed half of the dry hops in each carboy
12/27-deployed other half in each carboy
12/30-bottled half. final gravity at 1012, not very low, probably should have given another 10 days but was in a rush. Carb for a week and safety store in fridge. Says 6.3%abv on those
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4/20/14-brew day. 2 tsp gypsum, 1 tsp Calcium Chloride. 15 min whirlpool then rest for 10 minutes. Clogged plate chiller. Hit temp of 148! 1.072 OG!
4/24/14-dry hopped with half dry hops. 2oz per carboy. Was a full krauzen although slowing.
4/30/14-dry hopped with remainder of dry hops.
5/7/14-Kegged and cask'd with Mattie-no keg hops or cask hops. 4 lbs of mango in cask.
5/10/14-tastes great. Do not change recipe at all. Smells like Abner.
Is this based on Lawson's Chinooker'd?