2019.4.1 - Cuvee Hoppy Half - Shib - FT.12 Recipe

Recipe Info

Recipe Image

2019.4.1 - Cuvee Hoppy Half - Shib - FT.12

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
73%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - DE, Unmalted Wheat - BE, Wheat Malt - DE, Flaked Oats - US, Malted Oats - US, Munich - UK, Acidulated Malt - DE , Amarillo Hops, Citra Hops, Mosaic Hops, Wyeast London Ale III 1318 Homebrew Yeast, Gypsum, Calcium Chloride.

This recipe was cloned from 2019.4.1 - Cuvee Sour Half - Shib - FT.12.

Fermentables

54% - Pilsner - DE
7.75
38
1
Mash
16% - Unmalted Wheat - BE
2.375
35
2
Mash
13% - Wheat Malt - DE
1.875
37
2
Mash
10% - Flaked Oats - US
1.5
37
1
Mash
2% - Malted Oats - US
0.25
37
1
Mash
3% - Munich - UK
0.375
37
9
Mash
2% - Acidulated Malt - DE
0.275
27
3
Mash

Hops

Amarillo
2
Pellet
FlameOut
0 min(s)
9
0.0
Citra
2
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
2
Pellet
FlameOut
0 min(s)
12.7
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
3
each
Mash
Calcium Chloride
9
each
Mash

Mash Steps

Single Step Infusion
Infusion
152
60 min

Special Instructions

1.
::::: WATER :::::
2.
Strike Water: 100% RO.
3.
Strike Additions: 3g gypsum; 9g calcium chloride.
4.
Sparge Water: 100% RO.
5.
Sparge Additions: N/A
6.
::::: BREW :::::
7.
Mash in 152F.
8.
Flame out: 1oz Amarillo; 1oz Mosaic.
9.
WP 170F: 1oz Citra; 1oz Amarillo.
10.
WP 150F: 1oz Citra; 1oz Mosaic.
11.
PBG:
12.
OG: 1.071
13.
::::: CELLAR :::::
14.
Begin fermentation at 66F.
15.
First round of dry-hopping at 70% apparent attenuation.
16.
Allow temp to rise to 68F.
17.
Final round of dry-hopping with 3 days remaining.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

2019.4.1 - Cuvee Hoppy Half - Shib - FT.12
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.018 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.7° SRM Color
  • 73% Efficiency
  • 6.1% ABV Alcohol
  • 220 per 12oz Calories
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