Centennial: Blommig, citrus, grape
Challenger: Blommig, citrus, kryddig
Phoenix: Tall, choklad, kryddig, blommig
BREWING
Equipment: Bulldog Master Brewer & sparger
SET 1: 67 C, 10 minutes (mash in), 2200W
SET 2: 67 C, 50 minutes (mashing), 1800W
SET 3: 76 C, 10 minutes (mash out), 2200W
SET 4: 95 C, 15 minutes, (sparging), 2200W, 16 liters slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
OBS!! Close the inlet at the bottom before sparging!
SET (1) 6: 105 C, 45 min (Rolling boil)
SET separate alarm for total boil time, hops and yeast nutricient.
INSTRUCTIONS
The hops in the boil will be added in a hop spider (removed before whirlpool).
OBS! Add 1/2 teaspoon of yeast nutricient at 15 minutes. SET SEPERATE ALARM!
At flameout, take out the hop spider, put in the chillingspiral and keep pumping/circulating the wort slowly and let it chill down to 85 C. At 85 C - stop the pump, make a whirlpool and pitch in the zero hops.
Let it steep for 10 minutes before starting the chilling.
Chill down to 21 C and start racking over the wort to a sanitized bucket.
Keep the chilling spiral in during the racking.
DRY HOP
After the major fermentation is done and bubbles is down at 2 BPM (2 bubble per minute) pitch in the dry hops. Let it stay in for 4-5 days intil fermentation is completed.
BOTTLING DAY
Sanitize a new bucket. Make a sugar syrup for priming. Measure FG !!
Fill the new bucket with CO2.
Pitch in the sugar syrup in the new bucket and start racking over the beer, making sure it mixes well with the sugar syrup (stir very slowly with a sanitized ladle (slev) without risking any oxygen entering the beer or “dirt” falls into the bucket (don’t lean over the bucket and be sure your hand and arm are cleaned).
Start bottling.
{"RecipeId":108852,"RecipeTypeId":10,"OriginalRecipeId":102929,"UnitType":"m","IbuFormula":"b","CreatedBy":113774,"Name":"Rackarns IPA - Utmanaren","Description":"Centennial: Blommig, citrus, grape\nChallenger: Blommig, citrus, kryddig\nPhoenix: Tall, choklad, kryddig, blommig\n\nBREWING\nEquipment: Bulldog Master Brewer \u0026 sparger\nSET 1: 67 C, 10 minutes (mash in), 2200W\nSET 2: 67 C, 50 minutes (mashing), 1800W\nSET 3: 76 C, 10 minutes (mash out), 2200W\nSET 4: 95 C, 15 minutes, (sparging), 2200W, 16 liters slowly 15-20 min up to 29 l of wort.\nHere you can let the brewer be shut off and ”start again” when the sparging is finished.\nOBS!! Close the inlet at the bottom before sparging!\nSET (1) 6: 105 C, 45 min (Rolling boil)\nSET separate alarm for total boil time, hops and yeast nutricient.\n\nINSTRUCTIONS\nThe hops in the boil will be added in a hop spider (removed before whirlpool).\nOBS! Add 1/2 teaspoon of yeast nutricient at 15 minutes. SET SEPERATE ALARM!\nAt flameout, take out the hop spider, put in the chillingspiral and keep pumping/circulating the wort slowly and let it chill down to 85 C. At 85 C - stop the pump, make a whirlpool and pitch in the zero hops.\nLet it steep for 10 minutes before starting the chilling.\nChill down to 21 C and start racking over the wort to a sanitized bucket.\nKeep the chilling spiral in during the racking.\n\nDRY HOP\nAfter the major fermentation is done and bubbles is down at 2 BPM (2 bubble per minute) pitch in the dry hops. Let it stay in for 4-5 days intil fermentation is completed.\n\nBOTTLING DAY\nSanitize a new bucket. Make a sugar syrup for priming. Measure FG !!\nFill the new bucket with CO2.\nPitch in the sugar syrup in the new bucket and start racking over the beer, making sure it mixes well with the sugar syrup (stir very slowly with a sanitized ladle (slev) without risking any oxygen entering the beer or “dirt” falls into the bucket (don’t lean over the bucket and be sure your hand and arm are cleaned).\nStart bottling.\n","ImageUrlRoot":null,"StyleId":"21A","StyleName":"American IPA","BatchSize":23,"BoilSize":29,"BoilTime":45,"Efficiency":0.68,"DateCreated":"\/Date(1686401866713)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0478658555131077,"Fg":1.0071798783269661,"Srm":7.3778324163997544,"Ibu":49.233337534454961,"BgGu":1.0285690500397042,"Abv":5.2484910570122629,"Calories":157,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"92","Amt":"5.5","Ppg":"32","L":"3","Use":"Mash","Id":"585007","IngId":"567","Name":"Pale Ale - BE","CustomName":"","Rank":"2"},{"Per":"8","Amt":"0.5","Ppg":"36","L":"23","Use":"Mash","Id":"585008","IngId":"31","Name":"Biscuit Malt - BE","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"30","Type":"Pellet","Use":"Boil","Min":"45","Day":"0","AA":"10.1","Ibu":"34.1942120346374","Id":"602664","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"2"},{"Amt":"20","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"7.4","Ibu":"0","Id":"602789","IngId":"38","Name":"Challenger ","CustomName":"","Rank":"4"},{"Amt":"20","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"10","Ibu":"0","Id":"602838","IngId":"43","Name":"Phoenix ","CustomName":"","Rank":"5"},{"Amt":"40","Type":"Pellet","Use":"DryHop","Min":"0","Day":"4","AA":"7.4","Ibu":"0","Id":"602790","IngId":"38","Name":"Challenger ","CustomName":"","Rank":"6"},{"Amt":"20","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"12","Ibu":"0","Id":"603024","IngId":"7","Name":"Citra ","CustomName":"","Rank":"6"},{"Amt":"20","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"10.1","Ibu":"15.0391254998175","Id":"602666","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"8"}],"Yeasts":[{"Atten":"0.85","Id":"161924","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"183014","Rank":"1","Text":"Fermentation for 14 days in 19-20 C room temperature"},{"Id":"183015","Rank":"2","Text":"5g of sugar per litre wort was added before bottling (syrup)"},{"Id":"183016","Rank":"3","Text":"14 days in the bottle"}]}
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