2024 Advanced Hop Pale Ale Copy

All Grain Recipe

Submitted By: jallon (Shared)
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Brewer: John
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 7.70 galStyle Guide: BJCP 2021
Color: 4.6 SRMEquipment: Braumeister - 20 Litre
Bitterness: 54.1 IBUsBoil Time: 75 min
Est OG: 1.051 (12.7° P)Mash Profile: Braumeister: Modified Malts & Light Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 1
4.48 oz Caramel/Crystal Malt - 15L (60.0 SRM) Grain 2
4.00 oz Carafoam (2.0 SRM) Grain 3
4.79 ml HopShot [65.0%] (CO2 Extract) - Boil 60 min Hops 4
6.48 oz Cane (Beet) Sugar [Boil for 30 min] [Boil] (0.0 SRM) Sugar 5
1.00 items Whirlfloc Tablet (Boil 20 min) Misc 6
0.50 oz Centennial [10.0%] - Boil 2 min Hops 7
0.50 oz Chinook [13.0%] - Boil 2 min Hops 8
0.90 oz Centennial [10.0%] - Steep 15 min Hops 9
0.70 oz Simcoe [13.0%] - Steep 15 min Hops 10
0.50 oz Chinook [13.0%] - Steep 15 min Hops 11
1.0 pkgs Flagship (Recipe actually uses A30 Corporate, unavailable to homebrewers) (Imperial Yeast #A07) Yeast 12
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 13
2.50 oz Chinook [13.0%] - Dry Hop 5 days Hops 14
2.50 oz Cascade [5.5%] - Dry Hop 5 days Hops 15
1.50 oz Cryo - Simcoe [23.0%] - Dry Hop 5 days Hops 16
1.50 oz Simcoe [13.0%] - Dry Hop 5 days Hops 17

Notes

Directions: Mill the grains and mash at 153°F (67°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 75 minutes, adding hops, sugar, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; when the wort has cooled to about 195°F (91°C), add whirlpool hops and allow 15 minutes to steep. Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 67°F (19°C) until gravity has dropped to about 1.013 (or about 1°P left to terminal), around Day 7, and add dry hops. After 5 days, drop or remove hops (or rack to secondary) dropping or removing additional trub as needed every 2 or 3 days. Be mindful of hop creep, testing for VDK if possible (see “Hunting for Diacetyl,” beerandbrewing.com) or giving the beer enough time to reabsorb the precursors. Then crash, package, and carbonate to about 2.70 volumes of CO2. Brewer's Notes: Using the brightest, freshest c-hops you can get is imperative. With dry hops we're in unitanks the whole way - so we dump dry hops 5 days after dry hopping, and then every 2-3 days until cold crashing. Water and pH: We add the equivalent of 2g gypsum at the start of the boil. Optionally, you can add lactic acid after the boil to get the knockout pH down to 5.05-5.15.

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