Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23 L 60 min 55.9 IBUs 17.9 EBC 1.070 1.016 7.1 %
Actuals 1.065 1.012 7.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 11.8 - 29.6 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Maris Otter Fawcett Pale Ale 6 kg 83.33
Caramel/Crystal Malt - 40L 600 g 8.33
Munich Malt - 10L 600 g 8.33

Hops

Name Amount Time Use Form Alpha %
Azacca 20 g 15 min Boil Pellet 12.7
Citra 20 g 15 min Boil Pellet 13.5
Loral 20 g 15 min Boil Pellet 11
Waimea 20 g 15 min Boil Pellet 15.1
Azacca 20 g 5 min Boil Pellet 12.7
Waimea 20 g 5 min Boil Pellet 17
Chinook 15 g 5 min Boil Pellet 13
Loral 15 g 5 min Boil Pellet 11
Denali 10 g 5 min Boil Pellet 14
Azacca 20 g 0 min Boil Pellet 12.7
Loral 20 g 0 min Boil Pellet 11
Waimea 20 g 0 min Boil Pellet 15.1
Denali 7 g 0 min Boil Pellet 14
Azacca 40 g 5 days Dry Hop Pellet 12.7
Waimea 40 g 5 days Dry Hop Pellet 15.1

Miscs

Name Amount Time Use Type
Irish Moss 8.00 g 10 min Boil Fining
Nutrimento per lievito Wyeast 3.00 g 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 15.56°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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