Recipe: IPA in München

Ok, this is my first brew made in Munich. It is probably a bit sacrilegious to brew an IPA in Germany... but, my justification is that I can not buy any here.

Note: this is not a full 5 gallon batch, so if you want to use it, you must scale it up.

IPA in Muenchen

14-B American IPA

Size: 11.83 L

Efficiency: 73.51%

Attenuation: 87.5%

Calories: 209.35 per 12.0 fl oz

Original Gravity: 1.064 (1.056 - 1.075)

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Terminal Gravity: 1.008 (1.010 - 1.018)

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Color: 8.5 (6.0 - 15.0)

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Alcohol: 7.36% (5.5% - 7.5%)

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Bitterness: 45.45 (40.0 - 60.0)

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Ingredients:

2.34 oz Centennial (9.6%) - added dry to primary fermenter

0.35 oz Centennial (9.6%) - added during boil, boiled 20.0 min

7.06 lbs Pilsner (2 Row) Ger

0.47 lbs Cara-Pils/Dextrine

0.26 lbs Caramunich® TYPE II

2.12 oz East Kent Goldings (4.8%) - added during boil, boiled 20 min

0.8 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min

1.0 ea Fermentis US-56 Safale US-56

Schedule:

00:03:00 Mash In - Liquor: 8.1 L; Strike: 166.9 °F

01:03:00 Rest - Rest: 60.0 min

01:04:00 Infusion - Water: 1.84 L; Temperature: 215.8 °F

01:04:00 Sparge - FirstRunnings: 0.0 L sparge @ 168.0 °F, 7.0 L collected, 0.0 min; Second: 7.0 L sparge @ 168.0 °F, 7.0 L collected, 0.0 min; Total Runoff: 14.0 L

Results generated by BeerTools Pro 1.0.15