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    Ipa Oc: Mash Ingredients

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    LB
    The document provides a recipe for an American IPA, including instructions for mashing, boiling, fermenting, and packaging the beer. The grain bill consists of pale malt, Munich malt, Cara-Pils, and Melanoiden malt. Bittering hops are Magnum added at the start of the boil with late additions of Cascade hops, and Safale American yeast is used for fermentation.

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    Ipa Oc: Mash Ingredients

    Uploaded by

    LB
    28 views2 pages
    The document provides a recipe for an American IPA, including instructions for mashing, boiling, fermenting, and packaging the beer. The grain bill consists of pale malt, Munich malt, Cara-Pils, and Melanoiden malt. Bittering hops are Magnum added at the start of the boil with late additions of Cascade hops, and Safale American yeast is used for fermentation.

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    receita

    Original Title

    IPA

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    The document provides a recipe for an American IPA, including instructions for mashing, boiling, fermenting, and packaging the beer. The grain bill consists of pale malt, Munich malt, Cara-Pils, and Melanoiden malt. Bittering hops are Magnum added at the start of the boil with late additions of Cascade hops, and Safale American yeast is used for fermentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views2 pages

    Ipa Oc: Mash Ingredients

    Uploaded by

    LB
    The document provides a recipe for an American IPA, including instructions for mashing, boiling, fermenting, and packaging the beer. The grain bill consists of pale malt, Munich malt, Cara-Pils, and Melanoiden malt. Bittering hops are Magnum added at the start of the boil with late additions of Cascade hops, and Safale American yeast is used for fermentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    IPA OC

    American IPA (14 B)


    Type: All Grain Date: 26 Jan 2013
    Batch Size: 21,00 l Brewer: Oficina da Cerveja
    Boil Size: 25,86 l Asst Brewer:
    Boil Time: 65 min Equipment: Equipamento 20 litros
    End of Boil Vol: 22,85 l Efficiency: 72,00 %
    Final Bottling Vol: 20,00 l Est Mash Efficiency: 76,8 %
    Fermentation: Ale, Two Stage Taste Rating: 30,0
    Taste Notes:
    Prepare for Brewing
    ◯ Clean and Prepare Brewing Equipment
    ◯ Total Water Needed: 29,53 l

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU
    5,00 kg Pale Malt (2 Row) Bel (5,9 EBC) Grain 1 83,3 %
    0,50 kg Munich Malt (17,7 EBC) Grain 2 8,3 %
    0,25 kg Cara-Pils/Dextrine (3,9 EBC) Grain 3 4,2 %
    0,25 kg Melanoiden Malt (39,4 EBC) Grain 4 4,2 %

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Protein Rest Add 15,65 l of water at 54,0 C 50,0 C 30 min
    Saccharification Heat to 64,4 C over 15 min 64,4 C 75 min
    Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min

    ◯ Fly sparge with 13,88 l water at 75,6 C


    ◯ Add water to achieve boil volume of 25,86 l
    ◯ Estimated pre-boil gravity is 1,055 SG

    Boil Ingredients
    Amt Name Type # %/IBU
    35,00 g Magnum [14,00 %] - Boil 60,0 min Hop 5 53,1 IBUs
    10,00 g Cascade [5,50 %] - Boil 30,0 min Hop 6 4,6 IBUs
    10,00 g Cascade [5,50 %] - Boil 15,0 min Hop 7 3,0 IBUs
    10,00 g Cascade [5,50 %] - Boil 1,0 min Hop 8 0,3 IBUs

    ◯ Estimated Post Boil Vol: 22,85 l and Est Post Boil Gravity: 1,063 SG

    Cool and Transfer Wort


    ◯ Cool wort to fermentation temperature
    ◯ Transfer wort to fermenter
    ◯ Add water if needed to achieve final volume of 21,00 l

    Pitch Yeast and Measure Gravity and Volume


    Fermentation Ingredients
    Amt Name Type # %/IBU
    1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 9 -

    ◯ Measure Actual Original Gravity _______ (Target: 1,063 SG)


    ◯ Measure Actual Batch Volume _______ (Target: 21,00 l)
    ◯ Add water if needed to achieve final volume of 21,00 l

    Fermentation
    ◯ 26 Jan 2013 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
    ◯ 30 Jan 2013 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)

    Dry Hop and Bottle/Keg


    ◯ Measure Final Gravity: _________ (Estimate: 1,010 SG)
    ◯ Date Bottled/Kegged: 09 Feb 2013 - Carbonation: Bottle with 107,04 g Table Sugar
    ◯ Age beer for 30,00 days at 18,3 C
    ◯ 11 Mar 2013 - Drink and enjoy!

    Notes

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