Ron Mexico

All Grain Recipe

Submitted By: neckbeardbrewing (Shared)
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Batch Size: 5.00 galStyle: American IPA (14B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: All The Kids In The Pool
Bitterness: 55.8 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 7.64 oz Rahr Pale Ale Malt (2.0 SRM) Grain 1
3 lbs 10.77 oz Rahr 2 row (2.0 SRM) Grain 2
4.17 oz Acid Malt (3.0 SRM) Grain 3
3.48 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.97 oz Simpson Crystal 60 (60.0 SRM) Grain 5
0.10 oz HBC-438 [15.5%] - Boil 60 min Hops 6
0.45 oz HBC-438 [15.5%] - Boil 15 min Hops 7
1.75 oz HBC-438 [15.5%] - Steep 30 min Hops 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9
2.50 oz HBC-438 [15.5%] - Dry Hop 6 days Hops 10
2.50 oz HBC-438 [15.5%] - Dry Hop 3 days Hops 11

Notes

I'm not 100% on the whirlpool addition Details from the preso: OG- 11.24 plato • TG- 2.96 plato • Mash Temp- 156 (yeast viability and cell count) • Mash pH- 5.40 • Fermentation Temp- 64F / 68F Malt Bill 2-Row Malt (Rahr) – 42.25% Acid Malt (Wyrmn) – 3% Pale Ale Malt (Rahr) – 51.5% Crystal Medium, 60L (Simpson) - .75% Carapils (Briess) – 2.50% Hop Alpha Time Percentage/Rate BU’s HBC-438 15.7 90 minutes .83% 5.00 HBC-438 15.7 15 minutes 16.53% 12.00 HBC-438 15.7 0 minutes 82.64% 40.00 HBC-438 15.7 Dry Hop # 1 .516 oz/gallon HBC-438 15.7 Dry Hop # 2 .516 oz/gallon The Process Day one- brew, primary fermentation starts at 64F and ferments to 68F Day four- cap tank (near end of fermentation) Day five- 5 psi Co2 top pressure on FV Day ten- pull yeast / DH # 1 / 68F / 2 psi top pressure Day fifteen- DH # 2 / 68F / 2 psi top pressure Day eighteen- drop temp to 32F / 5 psi top pressure Day twenty one- rack beer to BBT (32F), gelatin, carbonate Day twenty two- rack beer off gelatin, bottle and keg

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