Bunya Pine PA (4PPA)
All Grain Recipe
Submitted By: Axehead (Shared)
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Brewer: Axehead | |
Batch Size: 5.55 gal | Style: American Pale Ale (10A) |
Boil Size: 7.09 gal | Style Guide: BJCP 2008 |
Color: 7.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 37.9 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.7° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Three Stage |
ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7 lbs 11.46 oz |
Pale Malt, Traditional Ale (Joe White) (3.0 SRM) |
Grain |
1 |
1 lbs 5.16 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
1 lbs 5.16 oz |
Wheat Malt, Malt Craft (Joe White) (1.8 SRM) |
Grain |
3 |
1 lbs 2.15 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
4 |
0.65 oz |
Simcoe [13.0%] - Boil 60 min |
Hops |
5 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
0.33 oz |
Simcoe [13.0%] - Boil 15 min |
Hops |
7 |
0.33 oz |
Citra [12.0%] - Steep 20 min |
Hops |
8 |
0.16 oz |
Amarillo Gold [8.5%] - Steep 20 min |
Hops |
9 |
0.16 oz |
Cascade [5.5%] - Steep 20 min |
Hops |
10 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
0.35 oz |
Amarillo Gold [8.5%] - Dry Hop 7 days |
Hops |
12 |
0.35 oz |
Cascade [5.5%] - Dry Hop 7 days |
Hops |
13 |
0.88 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
14 |
Notes
- Pre-mash water volume ( 3xgrist weight 5.5kg) = 16.5L
Note: Strike water temp = 72degC
- Add 3L stir out dough balls
- Add remaining water and stir well
- Measure Temp (66 degC)
- Sit mash for 30mins
- Stir mash
- Sit mash for 30mins
- Set mash bed with 5x3L jugs (until wort is clear)
- Drain wort into Kettle
- Batch sparge @ 82 degC
Note: First work OG 1069
Note: Sparge temp in mashtun = 72degC
- Sit mash for 30 mins
- Set mash bed with 5x3L jugs (until wort is clear)
- Drain into kettle
Note: Pre-boil volume 25.5L
Note: Pre-boil OG = 1049
- Boil wort
- Hot break, skim fat
- Adjust boil rate for steady roll
- Add 60min hop addition
- Add 15min hop addition
- Add 0min hop addition
- Steep for 20 mins
- Chill wort to 24.3degC
- Transfer wort and airrate to fermenter
Note: final volume 20L
Note: Final OG 1055
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