Scribd Logo
Upload

Welcome to Scribd!

  • 91 views

    BeerSmith 2

    Uploaded by

    Fredrik Ahlsten
    This document provides the recipe and process for an American IPA made with 5 kg of pale ale malt, 0.25 kg of wheat malt, Cascade, Citra, and Mosaic hops added at various times, and fermented with Vermont IPA yeast. The recipe details the mash, boil, fermentation, and dry hopping steps. It also lists the target original and final gravities as well as dates for the various stages of brewing and packaging the beer.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BeerSmith 2

    Uploaded by

    Fredrik Ahlsten
    91 views2 pages
    This document provides the recipe and process for an American IPA made with 5 kg of pale ale malt, 0.25 kg of wheat malt, Cascade, Citra, and Mosaic hops added at various times, and fermented with Vermont IPA yeast. The recipe details the mash, boil, fermentation, and dry hopping steps. It also lists the target original and final gravities as well as dates for the various stages of brewing and packaging the beer.

    Original Description:

    IPA

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides the recipe and process for an American IPA made with 5 kg of pale ale malt, 0.25 kg of wheat malt, Cascade, Citra, and Mosaic hops added at various times, and fermented with Vermont IPA yeast. The recipe details the mash, boil, fermentation, and dry hopping steps. It also lists the target original and final gravities as well as dates for the various stages of brewing and packaging the beer.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    91 views2 pages

    BeerSmith 2

    Uploaded by

    Fredrik Ahlsten
    This document provides the recipe and process for an American IPA made with 5 kg of pale ale malt, 0.25 kg of wheat malt, Cascade, Citra, and Mosaic hops added at various times, and fermented with Vermont IPA yeast. The recipe details the mash, boil, fermentation, and dry hopping steps. It also lists the target original and final gravities as well as dates for the various stages of brewing and packaging the beer.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    AA IPA 003

    American IPA (14 B)


    Type: All Grain Date: 25 Feb 2017
    Batch Size: 20.00 l Brewer: Fredrik & Daniel
    Boil Size: 22.83 l Asst Brewer:
    Boil Time: 60 min Equipment: Ahlis Brewkit
    End of Boil Vol: 20.83 l Efficiency: 70.00 %
    Final Bottling Vol: 19.00 l Est Mash Efficiency: 70.0 %
    Fermentation: Ale, Two Stage Taste Rating: 30.0
    Taste Notes:
    Prepare for Brewing

    Clean and Prepare Brewing Equipment


    Total Water Needed: 29.59 l
    Mash Water Acid:

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU
    5.00 kg Pale Ale Malt 2-Row (Briess) (6.9 EBC) Grain 1 91.7 %
    0.25 kg Wheat Malt, Bel (3.9 EBC) Grain 2 4.6 %
    Mash Steps
    Step Step
    Name Description
    Temperature Time
    Mash In Add 13.69 l of water at 73.6 C 65.6 C 75 min

    Sparge Water Acid:


    Fly sparge with 15.90 l water at 75.6 C
    Add water to achieve boil volume of 22.83 l
    Estimated pre-boil gravity is 1.053 SG

    Boil Ingredients
    Amt Name Type # %/IBU
    0.20 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 3 3.7 %
    0.26 tsp Irish Moss (Boil 10.0 mins) Fining 4 -
    30.00 g Cascade [5.50 %] - Boil 10.0 min Hop 5 7.4 IBUs
    30.00 g Citra [12.00 %] - Boil 10.0 min Hop 6 16.1 IBUs
    30.00 g Mosaic (HBC 369) [12.25 %] - Boil 10 Hop 7 16.4 IBUs
    30.00 g Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
    30.00 g Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
    30.00 g Citra [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs

    Estimated Post Boil Vol: 20.83 l and Est Post Boil Gravity: 1.060 SG

    Cool and Transfer Wort

    Cool wort to fermentation temperature


    Transfer wort to fermenter
    Add water if needed to achieve final volume of 20.00 l

    Pitch Yeast and Measure Gravity and Volume


    Fermentation Ingredients
    Amt Name Type # %/IBU
    1.0 pkg Vermont IPA (Giga Yeast #GY054) Yeast 11 -

    Measure Actual Original Gravity _______ (Target: 1.060 SG)


    Measure Actual Batch Volume _______ (Target: 20.00 l)
    Add water if needed to achieve final volume of 20.00 l

    Fermentation

    25 Feb 2017 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)


    01 Mar 2017 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

    Dry Hop and Bottle/Keg


    Dry Hop/Bottling Ingredients
    Amt Name Type # %/IBU
    40.00 g Cascade [5.50 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
    40.00 g Citra [12.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
    40.00 g Mosaic (HBC 369) [12.25 %] - Dry Ho Hop 14 0.0 IBUs

    Measure Final Gravity: _________ (Estimate: 1.008 SG)


    Date Bottled/Kegged: 11 Mar 2017 - Carbonation: Bottle with 111.76 g Corn
    Sugar
    Age beer for 30.00 days at 18.3 C
    10 Apr 2017 - Drink and enjoy!

    Notes

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy