Bruce and Dan's IPA
Specifics
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Pale 75% of grist
6.00 pounds Total Extract Weight 75% of grist
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
Wyeast Labs British Ale #1098 — Liquid — 125 ml
Procedure

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 2.00 lb
Sparge Water: 1 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 min Saccharification Add 2.50 qt of water at 172.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 26.1 PSI Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 0.0 days
Storage Temperature: 0.0 F  
 

Notes

Fermented in a 6.5 gallon carboy the entire time. Added a hop tea to the keg at carbonation.
Fermentation
Primary: 36 days @ 68° F
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Awards & Competitions
Entry Name: Bruce & Dan's IPA
Competition: The Milwaukee Monster Mash
Date: May 6, 2006
Style: English IPA
Place: 3rd (Bronze)
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