Bruce's Hop Pot Luck
Specifics
General Information
Method: Partial Mash
Source: Morph of Bruce & Dan's IPA
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Pale 66.7% of grist
2.00 pounds DME - Extra Light 11.1% of grist
14.00 pounds Total Extract Weight 77.8% of grist
Reference
Malts and Grains
Non-Fermentables
1 tsp Irish Moss @ 10 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast Labs American Ale (#1056) — Liquid — 125 ml package with 4 cup
Procedure

Mash Profile

Mash Name: Temperature Mash, 1 Step, Full BodyTotal Grain Weight: 4.00 lb
Sparge Water: 11.23 qtGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH
 

Temperature Mash, 1 Step, Full Body
Step TimeNameDescriptionStep Temp
40 minSaccharificationAdd 5.00 qt of water at 170.5 F158.0 F
10 minMash OutHeat to 168.0 F over 10 min168.0 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 PSICarbonation Used: -
Keg/Bottling Temperature: 68.0 FAge for: 0.0 days
Storage Temperature: 66.0 F 
Fermentation
Primary: 7 days @ 66° F
Secondary: 14 days @ 66° F
Notes

Started with Bruce & Dan's IPA and modified for increased volume and using various hops I've won or acquired.

Bottling half and kegging half.  Added a hop tea to the keg at carbonation and bottling bucket.

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