dmaxweb
Well-Known Member
I have some ingredients I'd like to use up this Saturday to make room for more.
I'm thinking about the recipe below recipe. Comments and suggestions welcome.
Original Gravity: 1.054
Terminal Gravity: 1.015
Color: 9.5 SRM
Alcohol: 5.09%
Bitterness: 43.6
Category: 10 - American Ale
Subcategory: A - American Pale Ale
Author:
Date: 2022-10-01
Kettle Volume: 13.22 gal @ 212 °F (1.048)
Boil Duration: 60 m
Evaporation: 1.5 gal
Water Volume Added: 0.0 gal
Final Volume: 11.25 gal @ 68 °F (1.054)
Efficiency: 83.5%
Attenuation: 72.0%
Ingredients:
1.5 tsp 5.2 pH Stabilizer - added during mash
4 oz Rice Hulls - added during mash
19 lb (93.8%) Maris Otter; Crisp - added during mash
1 lb (4.9%) Caramel Malt 40L; Briess - added during mash
4 oz (1.2%) Cara-Pils® Malt - Briess; Briess - added during mash
1.5 oz (15.0%) Centennial; Hops Direct (12.2%) - added during boil, boiled 60 m
.5 oz (5.0%) Azacca® (13.2%) - added during boil, boiled 30 m
2.0 oz (20.0%) Azacca® (13.2%) - added during boil, boiled 3.0 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
1 ea RVA 131 Chiswick Ale (Fullers) Slurry
6.0 oz (60.0%) Azacca® (13.2%) - added dry to secondary fermenter
I plan on using 1 or 2 of these pint jars of Fullers yeast from a local brewery.
I'm thinking about the recipe below recipe. Comments and suggestions welcome.
Original Gravity: 1.054
Terminal Gravity: 1.015
Color: 9.5 SRM
Alcohol: 5.09%
Bitterness: 43.6
Category: 10 - American Ale
Subcategory: A - American Pale Ale
Author:
Date: 2022-10-01
Kettle Volume: 13.22 gal @ 212 °F (1.048)
Boil Duration: 60 m
Evaporation: 1.5 gal
Water Volume Added: 0.0 gal
Final Volume: 11.25 gal @ 68 °F (1.054)
Efficiency: 83.5%
Attenuation: 72.0%
Ingredients:
1.5 tsp 5.2 pH Stabilizer - added during mash
4 oz Rice Hulls - added during mash
19 lb (93.8%) Maris Otter; Crisp - added during mash
1 lb (4.9%) Caramel Malt 40L; Briess - added during mash
4 oz (1.2%) Cara-Pils® Malt - Briess; Briess - added during mash
1.5 oz (15.0%) Centennial; Hops Direct (12.2%) - added during boil, boiled 60 m
.5 oz (5.0%) Azacca® (13.2%) - added during boil, boiled 30 m
2.0 oz (20.0%) Azacca® (13.2%) - added during boil, boiled 3.0 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
1 ea RVA 131 Chiswick Ale (Fullers) Slurry
6.0 oz (60.0%) Azacca® (13.2%) - added dry to secondary fermenter
I plan on using 1 or 2 of these pint jars of Fullers yeast from a local brewery.
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