Ruined Nation v2.0
Take II at Stone's Ruination (this recipe's straight from BYO)
Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
Beer: | Ruined Nation v2.0 | Style: | American Pale Ale | |||||
Type: | All grain | Size: | 5.5 gallons | |||||
Color: |
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Bitterness: | 163 IBU | |||||
OG: | 1.075 | FG: | 1.012 | |||||
Alcohol: | 8.2% v/v (6.4% w/w) | |||||||
Water: | TC tapwater with 2 tsp gypsum and 1 Tbs 5.2 | |||||||
Grain: | 14 lb. American 2-row 1 lb. American crystal 20L |
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Mash: | 75% efficiency | |||||||
153F for 60 min. 1 gal decoction to 165F mash out, 170F sparge. | ||||||||
Boil: | 90 minutes | SG 1.055 | 7.5 gallons | |||||
Hops: | 2.5 oz. Magnum (14% AA, 90 min.) 1.5 oz. Centennial (10.5% AA, 30 min.) 1.5 oz. Centennial (aroma) .5 oz. Magnum (aroma) |
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Yeast: | Danstar Nottingham cake from previous batch. | |||||||
Log: | Primary at 64F for 7 days. Rack to secondary, add dry hops (2 oz Centennial), secondary for 5 days. | |||||||
Carbonation: | Keg and force carbonate. | |||||||
Tasting: | Nugget or Warrior hops will suffice as substitute for Magnum. |
Recipe posted 02/12/12.