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Share this recipe on redditBatch Size (gallons) | 18 |
Efficiency | 81.5% |
Recipe type | All Grain |
Style | 14B. American IPA |
Original Gravity | 1.053 |
Final Gravity | 1.008 |
ABV | 5.91% (basic) / 5.89% (advanced) [what's this?] |
IBU | 47 |
Color | 7 SRM |
Boil Time | 80 min |
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Yeast | Wyeast 1056 (American Ale)
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Fermentables | Name | Amt | Pct | SRM | Pilsner (US) | 20 lbs | 63.2% | 1 | Munich 10L (Briess) | 10 lbs | 31.6% | 7 | Flaked Wheat | 1 lb | 3.2% | 2 | Crystal 60 | 10 oz | 2% | 0 |
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Hops | Name | Amt | Time | Alpha | IBU | Northern Brewer Hop Pellets (Boil) | 3 oz | 80 | 0% | 30 | Centennial (Boil) | 3 oz | 15 | 10% | 10 | Centennial (Boil) | 3 oz | 5 | 10% | 6 | Centennial (Boil) | 3 oz | 0 | 10% | 0 |
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Directions | MASH: 20 MINUTES 148-147, RAISE TO 156 WITH ADDITIONAL INFUSIONS OVER THE NEXT 30 MINUTES THEN DECOCT TO MASH OUT AT 168.
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Fermentation notes | SPLIT INTO 3 FERMENTERS. PITCH AND HOLD AT 64 F FOR 2 DAYS. RAISE TEMP 2 DEGREES PER DAY UP TO 70 F. DAY 6 DRY HOP 0.5 OZ CENTENNIAL DAY 8 DRY HOP 0.5 OZ CENTENNIAL DAY 10 DRY HOP 0.5 OZ CENTENNIAL DAY 12 TRANSFER, CHILL AND GELATIN. DAY 14 TRANSFER AND CARB TO 2.5 VOL.
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Tasting notes | THE FERMENTER WITH TWICE THE DRY HOPS (3 OZ) WAS TOO PUNGENT AND OVER DONE. THE 3 ADDITIONS OF 0.5 OZ EACH WAS BALANCED AND ENJOYABLE.
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Credits | AIPA |
Copy and paste the content below to reddit for a properly formatted recipe!
##MUNICH PILS
Recipe by: DAVO
Batch Size (gallons): 18
Efficiency: 81.5%
Recipe type: All Grain
Original Gravity: 1.053
Final Gravity: 1.008
ABV: 5.89%
IBU: 47
Color: 7 SRM
Boil Time: 80 min
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**Yeast**
* Wyeast 1056 (American Ale)
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**Fermentables**
* 20 lbs Pilsner (US) (63.2%)
* 10 lbs Munich 10L (Briess) (31.6%)
* 1 lb Flaked Wheat (3.2%)
* 10 oz Crystal 60 (2%)
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**Hops**
* 3 oz Northern Brewer Hop Pellets, 30 IBU @ 80 min (Boil) - 0% AA
* 3 oz Centennial, 10 IBU @ 15 min (Boil) - 10% AA
* 3 oz Centennial, 6 IBU @ 5 min (Boil) - 10% AA
* 3 oz Centennial, 0 IBU @ 0 min (Boil) - 10% AA
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**Directions:** MASH: 20 MINUTES 148-147, RAISE TO 156 WITH ADDITIONAL INFUSIONS OVER THE NEXT 30 MINUTES THEN DECOCT TO MASH OUT AT 168.
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**Fermentation Notes:** SPLIT INTO 3 FERMENTERS.
PITCH AND HOLD AT 64 F FOR 2 DAYS.
RAISE TEMP 2 DEGREES PER DAY UP TO 70 F.
DAY 6 DRY HOP 0.5 OZ CENTENNIAL
DAY 8 DRY HOP 0.5 OZ CENTENNIAL
DAY 10 DRY HOP 0.5 OZ CENTENNIAL
DAY 12 TRANSFER, CHILL AND GELATIN.
DAY 14 TRANSFER AND CARB TO 2.5 VOL.
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**Tasting Notes:** THE FERMENTER WITH TWICE THE DRY HOPS (3 OZ) WAS TOO PUNGENT AND OVER DONE.
THE 3 ADDITIONS OF 0.5 OZ EACH WAS BALANCED AND ENJOYABLE.
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**Credits:** AIPA
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=402)
This all grain American IPA homebrew recipe was submitted by DAVO.