JBlade
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast American Ale II (1272
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 58.0
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- 7-10 @ 68 degrees
- Secondary Fermentation (# of Days & Temp)
- 10-14 @ 68 degrees
- Additional Fermentation
- None
- Tasting Notes
- Yet to taste
This will be my first all-grain recipe. :rockin: I kind of mixed and matched a few prominent clone IPA recipes. Wondering what people thought of the grain bill and hop schedule.
Any comments would be appreciated! Thanks
85% 11 lb American Two-row Pale
8% 1 lb Briess Caramel 40L
4% 8 oz. Victory Malt
4% 8 oz. Simpsons Golden Naked Oat
1 oz. Centennial - 60 minutes (9.1 AA)
1 oz. Centennial - 20 minutes (9.1 AA)
1 oz. Citra - 5 minutes (11.0 AA)
1 oz. Citra - flameout (11.0 AA)
1 oz. Citra - dryhop (11.0 AA)
Any comments would be appreciated! Thanks
85% 11 lb American Two-row Pale
8% 1 lb Briess Caramel 40L
4% 8 oz. Victory Malt
4% 8 oz. Simpsons Golden Naked Oat
1 oz. Centennial - 60 minutes (9.1 AA)
1 oz. Centennial - 20 minutes (9.1 AA)
1 oz. Citra - 5 minutes (11.0 AA)
1 oz. Citra - flameout (11.0 AA)
1 oz. Citra - dryhop (11.0 AA)
