Min jul IPA blev så himla god så jag måste bara göra en till. Då jag lovat Sofia några sexpack så blir det en Sossos!
Finns självklart på Untappd!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 81.3 | 6.91 | 1.058 | 1.011 | 6.07 |
| Actuals | 1.058 | 1.011 | ||||
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 | % |
|---|---|---|
| Dry Malt Extract - Extra Light | 1 kg | 48.08 |
| German - Munich Light | 300 g | 14.42 |
| German - CaraHell | 300 g | 14.42 |
| German - Rye | 250 g | 12.02 |
| German - CaraRed | 130 g | 6.25 |
| German - Carapils | 100 g | 4.81 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Pacific Gem | 5 g | 0 min | First Wort | Pellet | 14.6 |
| Citra | 18 g | 20 min | Boil | Pellet | 12.8 |
| Citra | 20 g | 5 min | Boil | Pellet | 12.8 |
| Lemondrop | 30 g | 7 days | Dry Hop | Pellet | 4.8 |
| Azacca | 30 g | 7 days | Dry Hop | Pellet | 12 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Bonaire salt, NaCl | 0.5 g | 60 min | Mash | Water Agent |
| Chalk | 0.5 g | 60 min | Mash | Water Agent |
| Gypsum | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 0.5 g | 60 min | Mash | Water Agent |
| Protofloc | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Clarity Ferm | 5 g | 14 min | Primary | Fining |
| Vit Sirap | 25 g | 0 min | Bottling | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| US West Coast Yeast M44 (M44) | Mangrove Jack | 78% | 15°C - 23.33°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 15 min | |
| 64°C | 50 min | |
| Mash out | 70°C | 20 min |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |
