iPL 1.1 Recipe

Recipe Info

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iPL 1.1

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All Grain
3.5 Gallon(s)
1.6 Gallon(s)
20 min
59%
Comments  Brew Sessions (0)
Notes: first S-23, try upper 160s on strike temp again, lower boil and dry hop, El Dorado single hop, doing mini hop burst again to reduce bitterness, first honey malt. 8hr into fermentation there's a 1" K and it's bubbling steadily. Yeast was expiring this month. K dropped after 2 days but is still chugging. Sample at 2/27 was at 79 percent attenuation! Dry hopped, then it chugged more. Wow. Thinking ferm temp may be the secret. 5 days in and the mouthfeel is legit pillowy. Partial Boil Process 1. Mash with 2 gallons of water, and 1g Gyps, 1g CaCl 2. Bring to a boil, add hops and 1g Gyps, 2g Eps, 2g CaCl 3. After boil add 2 gallons of cold water OG/pH: 7.9 / 5.45 FG/pH: 4.1 Pitch: 2/25 noon Temp: 2/27 7p DH: 2/27 7p Keg: 3/1 9p Review:

This recipe was cloned from iPK 1.0.

Fermentables

% lb fermentable ppg   L   usage  
86% 4.25 Pale Ale - US 37
Mash
10% 0.5 White Wheat - US 40
Mash
4% 0.2 Honey Malt - CA 37
25°
Mash
4.95 lb

Hops

oz variety type usage time AA   IBU  
0.5 El Dorado Pellet Boil 20 minutes 16.0 19.7
1 El Dorado Pellet Boil 10 minutes 16.0 25.1
0.5 El Dorado Pellet Dry Hop 0 days 16.0 0.0
2 oz IBUs calculated using the Rager formula

Yeast

name attenuation  
Fermentis Saflager S-23 79%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 155 20 minutes
 

Special Instructions

  1. 3 gallons of distilled, 1 gallon drinking water
  2. 2 Gyps, 2 Eps, 3 CaCl
  3. Ferment @ 67

Tasting Notes (0)

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Recipe Facts

iPL 1.1
3.50 Gallons Liters
1.60 Gallons Liters  @  20  min
1.031
1.007
4.7° SRM
59%
44.8 IBU (rager)
1.44
3.2% ABV
100 per 12oz
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