Efter förra bryggningens pH test har jag justerat hur hur mycket laktol jag tillsätter i vattenjusteringen. Nu även en lite beskare version. Kommer serveras på syrrans balkong.
Slår sakta om till Plato. Denna startade på 13.5P och ska ner till minst 2.5P.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 83.08 | 3.82 | 1.057 | 1.01 | 6.18 |
| Actuals | 1.057 | 1.01 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 21 A | 1.056 - 1.07 | 1.008 - 1.014 | 40 - 70 | 6 - 14 | 0 - 0 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 3.2 kg | 64.52 |
| German - Rye | 300 g | 6.05 |
| Munich Type I | 500 g | 10.08 |
| Honey | 250 g | 5.04 |
| Flaked Corn | 200 g | 4.03 |
| Belgian Candi Sugar - Clear/Blond (0L) | 510 g | 10.28 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Summit | 27 g | 60 min | Boil | Pellet | 17.7 |
| Cascade LupuLN2 (Cryo) | 25 g | 20 min | Boil | Pellet | 12 |
| Sabro | 50 g | 5 min | Boil | Pellet | 15.9 |
| Mandarina Bavaria | 100 g | 7 days | Dry Hop | Pellet | 8.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 7 g | 60 min | Mash | Water Agent |
| Table Salt | 0.8 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Endozym Protease GF | 2 g | 14 days | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| US West Coast Yeast M44 (M44) | Mangrove Jack | 78% | 15°C - 23.33°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 65°C | 45 min | |
| 70°C | 20 min | |
| Mash out | 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |