American IPA Recipe - Rackarns IPA - Pärlan

Recipe Info

Recipe Image

Rackarns IPA - Pärlan

by on
All Grain
24 Liter(s)
29 Liter(s)
45 min
83%
Malt: Biscuit: lätt rostad maltsort. Bidrar med en något kakig eller kexig smak i kombination med en viss nötighet och lättrostade toner. Crystal 60L: karamelligt söt smak. Humle, arom: Phoenix: Bittergiva (ger ingen arom). Perle: Lite mint, tall och något kryddig. Citra: Citrus, passionsfrukt, tropisk frukt, grapefrukt och lime 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. 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.

This recipe was cloned from Rackarns PP IPA.

Fermentables

80% - Pale Ale - BE
5.5
32
3
Mash
4% - Carapils - DE
0.3
33
6
Mash
6% - Biscuit Malt - BE
0.4
36
23
Mash
1% - Rice shells
0.1
0
0
Mash
4% - Crystal 60L - UK
0.3
34
65
Mash
4% - Flaked Oats - US
0.3
37
1
Mash

Hops

Phoenix
10
Pellet
Boil
45 min(s)
12.6
11.9
Perle
20
Pellet
Boil
20 min(s)
8.2
10.2
Citra
20
Pellet
Boil
20 min(s)
12.9
16.1
Perle
20
Pellet
Boil
10 min(s)
8.2
6.1
Citra
20
Pellet
Boil
10 min(s)
12
9.0
Perle
30
Pellet
FlameOut
0 min(s)
8.2
0.0
Perle
30
Pellet
DryHop
4 day(s)
8.3
0.0

Yeast

Fermentis Safale US-05
78%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Fermentation for 10 days in 20 C room temperature
2.
5g of sugar per litre wort was added before bottling (syrup)
3.
14 days in the bottle
4.
*Brewing day: Pump was on (by mistake) during chilling which…
5.
..stirred up the flame out hops from the bottom: So - the wort was
6.
full of hops when racking over to fermentation bucket. That’s why
7.
I racked over to a new bucket after 4 days, filtered away residue
8.
of hops using a double hop bag. To avoid any “grassy” taste in
9.
the final beer.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rackarns IPA - Pärlan
American IPA
  • 24.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 45  min Boil Time
  • 1.064 OG
  • 1.014 FG
  • 53.3 IBU (brewgr) Bitterness
  • 0.83 BG:GU
  • 10.3° SRM Color
  • 83% Efficiency
  • 6.4% ABV Alcohol
  • 216 per 12oz Calories
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