| Method: | Partial Mash |
| Source: | JZ/Tasty/Nate |
| Enter desired final yield (volume): |
| 8.00 pounds | LME - Extra Light | 72.7% of grist |
| 1.00 pounds | LME - Amber | 9.1% of grist |
| 9.00 pounds | Total Extract Weight | 81.8% of grist |
| 1.00 pounds |
Briess 2-Row Caramel Malt
|
9.1% of grist |
| 1.00 pounds |
Briess Carapils
|
9.1% of grist |
| 2.00 pounds | Total Grain Weight | 18.2% of grist |
| 0.50 ounces |
12.2% Pellets @ 90 minutes Type: Bittering Use: Boil |
6.1 AAUs |
| 0.50 ounces |
14.2% Pellets @ 90 minutes Type: Bittering Use: Boil |
7.1 AAUs |
| 0.25 ounces |
14.2% Pellets @ 60 minutes Type: Bittering Use: Boil |
3.6 AAUs |
| 0.25 ounces |
12.2% Pellets @ 60 minutes Type: Bittering Use: Boil |
3.1 AAUs |
| 1.00 ounces |
14.2% Pellets @ 20 minutes Type: Bittering and Aroma Use: Boil |
14.2 AAUs |
| 1.00 ounces |
12.2% Pellets @ 20 minutes Type: Bittering and Aroma Use: Boil |
14.2 AAUs |
| 0.50 ounces |
14.2% Pellets @ 0 minutes Type: Aroma Use: Boil |
7.1 AAUs |
| 0.50 ounces |
12.2% Pellets @ 0 minutes Type: Aroma Use: Boil |
6.1 AAUs |
| 0.50 ounces |
8.6% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
4.3 AAUs |
| 5.00 ounces | Total Hop Weight | 63.7 AAUs |
| White Labs WPL001 — Liquid — 1 liter starter |
| Primary: | 9 days @ 70° F |
| Secondary: | 7 days @ 64° F |
90 minute boil SG 1069 SRM 8.8 9# pale malt extract 1.0 lbs Crystal 40 (GF uses Carastan 30-37) 1.0 lbs Carapils 3oz Simcoe 2oz Columbus 1oz Cascade 1oz Amarillo 1oz Centennial WLP001 1.014 7.3% ABV Starting H20 vol = 7.7Gal .5 OZ Simcoe at 90 min (They recommend bumping this up to get about 35 IBU) add chinook .25 oz each of Columbus and Simoce at 60 mins .25 oz each of Columbus and Simoce at 30 mins .75 oz each of Columbus and Simcoe at 15 mins 1 oz Cascade at 10 .5 oz each of Columbus and Simoce at 1 min or flame out Dry Hops- .5 oz each of Amarillo, Centennial, Columbus Simcoe, Cascade 64 deg dry hop 7 days; loose; aggitate carboy WLP001, Wyeast 1056 Mash at 152F and Ferment at 72F. Jamil recommends starting at 68 and letting it ramp up to 72F Mash out 168 Sparge 172 Gypsum? |
Bryan's Recipes