"Tamworth 39" IPL

All Grain Recipe

Submitted By: craigmurphy (Shared)
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Brewer: Craig
Batch Size: 10.00 galStyle: American IPA (14B)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 67.8 IBUsBoil Time: 90 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.018 SG (4.7° P)Fermentation: Lager, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Home Roasted (200.0 SRM) Grain 3
0.50 oz Simcoe [13.0%] - Boil 90 min Hops 4
0.50 oz Amarillo Gold [8.5%] - Boil 90 min Hops 5
0.50 oz Warrior [15.0%] - Boil 90 min Hops 6
0.50 oz Simcoe [13.0%] - Boil 30 min Hops 7
0.50 oz Amarillo Gold [8.5%] - Boil 30 min Hops 8
0.50 oz Warrior [15.0%] - Boil 30 min Hops 9
0.50 oz Simcoe [13.0%] - Steep 30 min Hops 10
0.50 oz Amarillo Gold [8.5%] - Steep 30 min Hops 11
0.50 oz Warrior [15.0%] - Steep 30 min Hops 12
0.50 oz Simcoe [13.0%] - Dry Hop 14 days Hops 13
0.50 oz Amarillo Gold [8.5%] - Dry Hop 14 days Hops 14
0.50 oz Warrior [15.0%] - Dry Hop 14 days Hops 15

Notes

Continuously hop for 90 minutes, Dogfish Head style. (Combine all boil hops, slowly feed over 90 minutes) Add knockout hops, steep for 30 min while cooling to fermentation temp. Ferment at 52 degrees for 2 weeks. Add dry hops for an additional 2 weeks, continue to ferment at 58 degrees. Diacetyl rest for 2 days.

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