MrBlackrock
Well-Known Member
- Joined
- Apr 26, 2017
- Messages
- 83
- Reaction score
- 13
- Recipe Type
- All Grain
- Yeast
- US-05 x 2
- Yeast Starter
- NOPE
- Batch Size (Gallons)
- 21L
- Original Gravity
- 1.060
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- 4.6
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
Wanted to try some new hops i had not tried before so came up with this little IPA. Tasted my first ones this week and they came out really nice.
GRAINS:
-3300.00 g (fr) CHÂTEAU PILSEN 2RP (1.5 SRM) 51.6 %
-1250.00 g Vienna Malt (3.5 SRM) 19.5 %
-700.00 g Oats, Flaked (1.0 SRM) 10.9 %
-700.00 g Wheat, Flaked (1.6 SRM) 10.9 %
-250.00 g Carafoam (2.0 SRM) 3.9 %
-200.00 g Caramel/Crystal Malt - 20L (20.0 SRM) 3.1 %
MASH: 68C
SPARGE: 77C
HOPS:
-10.00 g Bravo [15.50 %] - Boil 60.0 min 15.4 IBUs
-28.00 g Cashmere [7.40 %] - Boil 5.0 min 4.1 IBUs
-28.00 g Lemondrop [5.90 %] - Boil 5.0 min 3.3 IBUs
-28.00 g Amarillo [7.10 %] - Steep/Whirlpool 30. Hop 1.5 IBUs
-28.00 g Azacca [12.20 %] - Steep/Whirlpool 30.0 Hop 2.6 IBUs
-28.00 g Cashmere [7.40 %] - Steep/Whirlpool 30. Hop 1.6 IBUs
-28.00 g Lemondrop [5.90 %] - Steep/Whirlpool 30 Hop 1.3 IBUs
I am not equiped to purge, so i did my dry hop during active fermentation @ 24-48 hours in
DRYHOP:
-28.00 g Azacca [12.20 %] - Dry Hop 10.0 Days 0.0 IBUs
-28.00 g Citra [13.30 %] - Dry Hop 10.0 Days 0.0 IBUs
-28.00 g Lemondrop [5.90 %] - Dry Hop 10.0 Days 0.0 IBUs
-14.00 g Cashmere [7.40 %] - Dry Hop 10.0 Days 0.0 IBUs
Primary for 1 week. Drained bottom (Fast Ferment)
Another 2 weeks and bottled @ 2.3 VOLS
NOTES:
For some reason, it attenuated a lot more than expected. It's still really good but i think it would've been better with the original target numbers:
OG: 1.065
FG: 1016
GRAINS:
-3300.00 g (fr) CHÂTEAU PILSEN 2RP (1.5 SRM) 51.6 %
-1250.00 g Vienna Malt (3.5 SRM) 19.5 %
-700.00 g Oats, Flaked (1.0 SRM) 10.9 %
-700.00 g Wheat, Flaked (1.6 SRM) 10.9 %
-250.00 g Carafoam (2.0 SRM) 3.9 %
-200.00 g Caramel/Crystal Malt - 20L (20.0 SRM) 3.1 %
MASH: 68C
SPARGE: 77C
HOPS:
-10.00 g Bravo [15.50 %] - Boil 60.0 min 15.4 IBUs
-28.00 g Cashmere [7.40 %] - Boil 5.0 min 4.1 IBUs
-28.00 g Lemondrop [5.90 %] - Boil 5.0 min 3.3 IBUs
-28.00 g Amarillo [7.10 %] - Steep/Whirlpool 30. Hop 1.5 IBUs
-28.00 g Azacca [12.20 %] - Steep/Whirlpool 30.0 Hop 2.6 IBUs
-28.00 g Cashmere [7.40 %] - Steep/Whirlpool 30. Hop 1.6 IBUs
-28.00 g Lemondrop [5.90 %] - Steep/Whirlpool 30 Hop 1.3 IBUs
I am not equiped to purge, so i did my dry hop during active fermentation @ 24-48 hours in
DRYHOP:
-28.00 g Azacca [12.20 %] - Dry Hop 10.0 Days 0.0 IBUs
-28.00 g Citra [13.30 %] - Dry Hop 10.0 Days 0.0 IBUs
-28.00 g Lemondrop [5.90 %] - Dry Hop 10.0 Days 0.0 IBUs
-14.00 g Cashmere [7.40 %] - Dry Hop 10.0 Days 0.0 IBUs
Primary for 1 week. Drained bottom (Fast Ferment)
Another 2 weeks and bottled @ 2.3 VOLS
NOTES:
For some reason, it attenuated a lot more than expected. It's still really good but i think it would've been better with the original target numbers:
OG: 1.065
FG: 1016
