So I have been working on improving my IPA recipe lately. I am really happy with my last few batches. Today I brewed a higher ABV version of the basic recipe I have been working on.
Todays recipe and numbers are below:
CaCl2 1.00 tsp
Gypsum (CaS04) 1.00 tsp
Epsom Salt (MgSO4) 0.10 tsp
Kosher Salt (NaCl) 0.10 tsp
Lactic Acid (88%) 0.10 ml
Termamyl (thermo stable a amylase) 2.00 Tbsp
Millet (toasted, 350F for 40 min) 10.00 lb
Buckwheat (toasted) 1.50 lb
Tapioca Starch 2.00 lb
James Brown rice malt (Eckert) 8 oz
Amber Brown Rice Malt (Eckert) 8 oz
Crystal Millet Malt 1 lb
SEBamyl L (endo amylase for high maltose syrups) 15.00 ml
Dissolve salts in RO water.
Add Termamyl, Millet(non malted), buckwheat, & starch to 4 gal water.
Heat to 185 F with constant stirring.
Rest at 185 F for 15 min.
Add Crystal Millet and rice malts.
Hold at ~180 F for 90 min.
Reduce temperature of mash to 140F by adding 1 gal water and some ice.
Add SEBamyl L and mash for 90 minutes at 140F
Sparge with 2.5gal RO water, boil as usual.
Ingredient: Quantity: Time:
Nugget Hops 1.00 oz 60
Sucrose 1.00 lb 60
Whirlfloc Tab 0.50 10
Yeast Nutrient 0.50 Tbsp 10
Cascade Hops 2.00 oz 10
Citra Hops 2.00 oz 5
Cascade Hops 2.00 oz At Flame Out
D45 Candi Syrup 1 lb directly into fermentor
Racked directly onto a WPL007 yeast cake (from a previous batch).
Keg Hop, Citra 2 oz
SG: 1.078
FG predicted: 1.014
IBU predicted: 78
Todays recipe and numbers are below:
CaCl2 1.00 tsp
Gypsum (CaS04) 1.00 tsp
Epsom Salt (MgSO4) 0.10 tsp
Kosher Salt (NaCl) 0.10 tsp
Lactic Acid (88%) 0.10 ml
Termamyl (thermo stable a amylase) 2.00 Tbsp
Millet (toasted, 350F for 40 min) 10.00 lb
Buckwheat (toasted) 1.50 lb
Tapioca Starch 2.00 lb
James Brown rice malt (Eckert) 8 oz
Amber Brown Rice Malt (Eckert) 8 oz
Crystal Millet Malt 1 lb
SEBamyl L (endo amylase for high maltose syrups) 15.00 ml
Dissolve salts in RO water.
Add Termamyl, Millet(non malted), buckwheat, & starch to 4 gal water.
Heat to 185 F with constant stirring.
Rest at 185 F for 15 min.
Add Crystal Millet and rice malts.
Hold at ~180 F for 90 min.
Reduce temperature of mash to 140F by adding 1 gal water and some ice.
Add SEBamyl L and mash for 90 minutes at 140F
Sparge with 2.5gal RO water, boil as usual.
Ingredient: Quantity: Time:
Nugget Hops 1.00 oz 60
Sucrose 1.00 lb 60
Whirlfloc Tab 0.50 10
Yeast Nutrient 0.50 Tbsp 10
Cascade Hops 2.00 oz 10
Citra Hops 2.00 oz 5
Cascade Hops 2.00 oz At Flame Out
D45 Candi Syrup 1 lb directly into fermentor
Racked directly onto a WPL007 yeast cake (from a previous batch).
Keg Hop, Citra 2 oz
SG: 1.078
FG predicted: 1.014
IBU predicted: 78