All Grain American IPA homebrew recipe. This homebrew recipe uses the following ingredients: Golden Promise - UK, Wheat Malt - DE, Flaked Oats - US, Flaked Wheat - US, Lactose - Milk Sugar - US, CaraHell - DE, Amarillo Hops, Ella Hops, Idaho 7 Hops, Simcoe Hops, Azacca Hops, Wyeast London Ale III 1318 Homebrew Yeast, 6g Calcium Chloride und 2,5g Gypsum in 22,71L Mash, 3,7g Calcium Chloride und 1,5g Gypsum in 14L Sparge, Irish Moss.
6g Calcium Chloride und 2,5g Gypsum in 22,71L Mash
1
kg
Mash
3,7g Calcium Chloride und 1,5g Gypsum in 14L Sparge
1
kg
Mash
Irish Moss
9
kg
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren
2.Messstab bei Maischwasser (einfach bei Padel markieren!) machen um sp?ter die W?rze messen zu k?nnen (vielleicht 10min vor Ende wegen kontamination)
3.Salze zum Mash Wasser zugeben
4.Malz nach und nach mit Wasser mischen, so dass keine Luftblasen!
5.Mash fuer 75 Minuten um 69C, Mash Volumen: 6 (gal)/22,71Liter, Wasser um 8C ueber 69C erhitzen (also 77C) und warm halten. Faellt dann von 69 auf 66 mit einmal aufmachen und ruehren
6.Nach 45min ruehren, Nach 60min Jodprobe, wenn nicht fertig, dann 10min drauf!!
7.Spargin Wasser direkt erhitzen und Salze dazu. Dauert ca 60min
8.Spindelkuehler und ersten Fermenter steril machen
9.recirculating bis clear!!!
10.Sparging mit 14 Liter Wasser bei 79C , auf 83C hochheizen
11.Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
12.Wuerze kochen Und dann hopfen dazu (Hopfensack nach 5min raus)
13.Irish Moss 15 min bevor den Ende des Kochens dazufuegen
14.Keine Fenster offen haben!!!
15.Hopfensoeckchen raus und Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen
16.Kulturroehrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)
17.Runterkuehlen auf ca 73 grad, dann 18min Whirlpool mit Hopfen im sterilem Saeckchen
18.Erst Mixer, dann Hefe rein und mit Kelle durchmengen
19.OG bei 20C messen, bei efficiencie 58% m?sste 1074 sein...? War 1064 also 50% Efficiency
20.Hefe bei 20 grad dazu
21.DH1 drei Tage nach Brautag rein (jetzt zwei?)
22.in zweiten Fermenter umfuellen nach 7 Tagen und DH2 rein und DH1 raus
23.split mit einmal 200g Laktose gekocht und 2 Vanille Schoten (l?ngs aufschneiden, 1h in Vodka, rein). Naechstes mal nur 1 Schote?!
24.Heferest 8 Tage vor dem Abfuellen anzuechten mit 330ml (ca222g) Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergekuehlt wurde auf ca. 20?
25.7 Tage vor Abfuellen DH3 dazu und DH2 raus
26.Angezuechtete Hefe 3 Tage vor dem Abfuellen in den Fermenter geben VORHER DH3 rausnehmen
27.Vor den Abfuellen in sterilen Fermenter umfuellen
28.Abfuellen 4 Wochen nach Brautag fg 1019 erreicht? s. Buch
29.Immer Co2 in Fermenter oder auch Flaschen (auch Bottling Bucket)?
30.123.66g Dextrose (boiled in 400ml wasser)
31.INFO ZUR RECHNUNG: 8% verdamfen bei 60min und 2% f?r runter auf 70grad und 20min Whirlpool messen! Stimmte gut vielleicht eher 0,5 liter weniger
32.INFOS CO2 RECHNUNG: 18,2 liter im bottling bucket, temp auf 28 geschätzt dann 2,35 CO2 angepeilt macht: 123.66 g Dextrose
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Mash","CustomName":"","Rank":"1"},{"Amt":"1","Unit":"kg","Use":"Mash","Id":"71710","IngId":"10799","Name":"3,7g Calcium Chloride und 1,5g Gypsum in 14L Sparge","CustomName":"","Rank":"2"},{"Amt":"9","Unit":"kg","Use":"Boil","Id":"71711","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"3"}],"MashSteps":[],"Steps":[{"Id":"119002","Rank":"1","Text":"WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren"},{"Id":"119003","Rank":"2","Text":"Messstab bei Maischwasser (einfach bei Padel markieren!) machen um sp?ter die W?rze messen zu k?nnen (vielleicht 10min vor Ende wegen kontamination)"},{"Id":"119004","Rank":"3","Text":"Salze zum Mash Wasser zugeben"},{"Id":"119005","Rank":"4","Text":"Malz nach und nach mit Wasser mischen, so dass keine Luftblasen!"},{"Id":"119006","Rank":"5","Text":"Mash fuer 75 Minuten um 69C, Mash Volumen: 6 (gal)/22,71Liter, Wasser um 8C ueber 69C erhitzen (also 77C) und warm halten. 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Dauert ca 60min"},{"Id":"119009","Rank":"8","Text":"Spindelkuehler und ersten Fermenter steril machen"},{"Id":"119010","Rank":"9","Text":"recirculating bis clear!!!"},{"Id":"119011","Rank":"10","Text":"Sparging mit 14 Liter Wasser bei 79C , auf 83C hochheizen"},{"Id":"119012","Rank":"11","Text":"Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)"},{"Id":"119013","Rank":"12","Text":"Wuerze kochen Und dann hopfen dazu (Hopfensack nach 5min raus)"},{"Id":"119014","Rank":"13","Text":"Irish Moss 15 min bevor den Ende des Kochens dazufuegen"},{"Id":"119015","Rank":"14","Text":"Keine Fenster offen haben!!!"},{"Id":"119016","Rank":"15","Text":"Hopfensoeckchen raus und Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen"},{"Id":"119017","Rank":"16","Text":"Kulturroehrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)"},{"Id":"119018","Rank":"17","Text":"Runterkuehlen auf ca 73 grad, dann 18min Whirlpool mit Hopfen im sterilem Saeckchen"},{"Id":"119019","Rank":"18","Text":"Erst Mixer, dann Hefe rein und mit Kelle durchmengen"},{"Id":"119020","Rank":"19","Text":"OG bei 20C messen, bei efficiencie 58% m?sste 1074 sein...? War 1064 also 50% Efficiency"},{"Id":"119021","Rank":"20","Text":"Hefe bei 20 grad dazu"},{"Id":"119022","Rank":"21","Text":"DH1 drei Tage nach Brautag rein (jetzt zwei?)"},{"Id":"119023","Rank":"22","Text":"in zweiten Fermenter umfuellen nach 7 Tagen und DH2 rein und DH1 raus"},{"Id":"119024","Rank":"23","Text":"split mit einmal 200g Laktose gekocht und 2 Vanille Schoten (l?ngs aufschneiden, 1h in Vodka, rein). Naechstes mal nur 1 Schote?!"},{"Id":"119025","Rank":"24","Text":"Heferest 8 Tage vor dem Abfuellen anzuechten mit 330ml (ca222g) Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergekuehlt wurde auf ca. 20?"},{"Id":"119026","Rank":"25","Text":"7 Tage vor Abfuellen DH3 dazu und DH2 raus"},{"Id":"119027","Rank":"26","Text":"Angezuechtete Hefe 3 Tage vor dem Abfuellen in den Fermenter geben VORHER DH3 rausnehmen"},{"Id":"119028","Rank":"27","Text":"Vor den Abfuellen in sterilen Fermenter umfuellen"},{"Id":"119029","Rank":"28","Text":"Abfuellen 4 Wochen nach Brautag fg 1019 erreicht? s. Buch"},{"Id":"120781","Rank":"29","Text":"Immer Co2 in Fermenter oder auch Flaschen (auch Bottling Bucket)?"},{"Id":"119030","Rank":"30","Text":"123.66g Dextrose (boiled in 400ml wasser)"},{"Id":"119032","Rank":"31","Text":"INFO ZUR RECHNUNG: 8% verdamfen bei 60min und 2% f?r runter auf 70grad und 20min Whirlpool messen! Stimmte gut vielleicht eher 0,5 liter weniger"},{"Id":"123279","Rank":"32","Text":"INFOS CO2 RECHNUNG: 18,2 liter im bottling bucket, temp auf 28 geschätzt dann 2,35 CO2 angepeilt macht: 123.66 g Dextrose"}]}
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