Hail to Cascadia (2013) (partner)

All Grain Recipe

Submitted By: sjareb (Shared)
Members can download and share recipes

Brewer: Steven J and Jason D
Batch Size: 10.00 galStyle: Specialty Beer (23A)
Boil Size: 13.46 galStyle Guide: BJCP 2008
Color: 35.0 SRMEquipment: Mini Brew Brew Kart
Bitterness: 58.8 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.50 gal Distilled Water (Mash) Water 1
6.00 gal Distilled Water (Sparge) Water 2
3.50 gal Fullerton Groundwater (Mash) Water 3
9.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
3.00 g Calcium Chloride (Mash 60 min) Misc 5
20 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 6
2 lbs Munich Malt (9.0 SRM) Grain 7
1 lbs 8.00 oz Rye, Flaked (Briess) (4.6 SRM) Grain 8
1 lbs Carafa Special III (Weyermann) (470.0 SRM) Grain 9
1 lbs Crystal 60, 2-Row, (Great Western) (60.0 SRM) Grain 10
1 lbs Midnight Wheat (550.0 SRM) Grain 11
1.25 oz Magnum [14.5%] - Boil 60 min Hops 12
0.25 oz Chinook [12.3%] - Boil 60 min Hops 13
1.00 oz Amarillo Gold [8.2%] - Boil 20 min Hops 14
1.00 oz Citra [13.5%] - Boil 20 min Hops 15
0.25 oz Chinook [15.0%] - Boil 20 min Hops 16
1.00 oz Amarillo Gold [8.2%] - Boil 0 min Hops 17
1.00 oz Citra [13.5%] - Boil 0 min Hops 18
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19
2.00 oz Amarillo Gold [8.2%] - Dry Hop 3 days Hops 20
2.00 oz Citra [13.5%] - Dry Hop 3 days Hops 21
1.00 oz Chinook [12.3%] - Dry Hop 0 days Hops 22

Notes

Mash: Doughed in too high. Added some ice to cool down. Rested for 90 minutes at 149-150F. Cold steeped dark grains separately for the duration of the mash. Added the dark grains and water to the top of the mash at vorlauf. Vorlaufed until color of wort was dark (30-40 minutes). Sparged slowly collecting approximately 14 gallons of wort. Boil: Took a long time to come to a boil. Boiled for 60 minutes with all additions on time. Fermentation: Cooled to approximately 72F. Pitched 1.5 packets of yeast and oxygenated with pure O2 for 30 seconds. Split batch with co-brewer. Collected 6 gallons of wort to ferment. Set chamber temp at 66F (with heat at 65F). 04/20/13: AM: No activity (66F). PM: Krausen Formed. Very active. Blow off began later in the evening. 04/21/13: AM: Very active. Blow off (66F). PM: Airlock very active some blow off. (67F). Raised temp to 68F. 04/22/13: AM: Very active (no blow off). (67F) PM: Still active. Airlock slowing down but still fairly active. Roused yeast. (67F). 04/23/13: AM: Airlock slowing but still active (66F). Roused yeast and raised temp to 69F. PM: Airlock no longer active. Roused yeast. Airlock became active again.04/29/13: Down to 1.012. 05/04/13: Racked to secondary. 05/10/13: Dry hopped (naked) with 1oz Citra, 1oz Amarillo and 1.12oz Chinook. Into 5 gallon carboy.