Hoppy West Coast Session Ale

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 11.00 galStyle: Specialty Beer (23A)
Boil Size: 13.00 galStyle Guide: BJCP 2008
Color: 10.3 SRMEquipment: My Equipment
Bitterness: 67.3 IBUsBoil Time: 90 min
Est OG: 1.042 (10.4° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 gal East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) Water 1
5.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
20 lbs Pale Male (Rahr 2 Row) US (2.0 SRM) Grain 3
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs 8.00 oz Carafoam (2.0 SRM) Grain 5
1 lbs 8.00 oz Caramel/Crystal Malt - 75L (75.0 SRM) Grain 6
8.00 oz Acidulated Malt (3.0 SRM) Grain 7
8.00 oz Honey Malt (25.0 SRM) Grain 8
1.50 oz Magnum [14.0%] - Boil 75 min Hops 9
2.50 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
0.40 oz Columbus (Tomahawk) [16.0%] - Boil 30 min Hops 11
0.40 oz Simcoe [13.0%] - Boil 30 min Hops 12
2.20 Whirlfloc Tablet (Boil 15 min) Misc 13
0.80 oz Amarillo [8.4%] - Boil 15 min Hops 14
4.40 g Servomyces (Boil 10 min) Misc 15
2.00 oz Amarillo [8.5%] - Boil 0 min Hops 16
2.00 oz Chinook [13.0%] - Boil 0 min Hops 17
2.00 oz Citra [12.0%] - Boil 0 min Hops 18
2.00 oz Columbus (Tomahawk) [14.0%] - Boil 0 min Hops 19
2.00 oz Simcoe [13.0%] - Boil 0 min Hops 20
2 pkgs California Ale (White Labs #WLP001) Yeast 21
1.00 oz Amarillo [8.5%] - Dry Hop 14 days Hops 22
1.00 oz Chinook [13.0%] - Dry Hop 14 days Hops 23
1.00 oz Citra [12.0%] - Dry Hop 14 days Hops 24
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 14 days Hops 25
1.00 oz Simcoe [13.0%] - Dry Hop 14 days Hops 26
1.00 oz Amarillo [8.5%] - Dry Hop 7 days Hops 27
1.00 oz Chinook [13.0%] - Dry Hop 7 days Hops 28
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 29
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days Hops 30
1.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 31

Notes

Malt bill in percentages: 68% Rahr 2-row, 18% Crisp Maris Otter, 5% Crisp C75, 5% Weyermann Carafoam, 2% Honey Malt, 2% Weyermann Acidulated. Single infusion mash at 156F. whirlfloc at 30 minutes, servomyces at 10 minutes, 5.5g Gypsum in the mash, 2.5g Gypsum in the boil, 0 minute hop addition split evenly between flame out kettle addition and hop back. 2 stage dry hop split evenly at 7 and 14 days. Fermentation schedule: 7 Days at 65F, 1st dry hop at 7 days, Raise to 68F. 2nd Dry hop at 14 days. Beer is done in 21 days. Targets OG 1.042, FG 1.012 3.8% ABV, 60 IBU