#21-Avant Garde

All Grain Recipe

Submitted By: jimwilli (Shared)
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Brewer: Jim Williamson
Batch Size: 11.50 galStyle: American Pale Ale (10A)
Boil Size: 14.42 galStyle Guide: BJCP 2008
Color: 10.1 SRMEquipment: TEN MILE RIVER Brewtree (10G)
Bitterness: 45.5 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
18.50 gal Columbia, CT-Ten Mile Brewery (base) Water 1
1 lbs 1.76 oz Rice Hulls (0.0 SRM) Adjunct 2
14 lbs 8.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 3
2 lbs 3.53 oz Vienna Malt (3.5 SRM) Grain 4
1 lbs 9.60 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
1 lbs 1.76 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
9.60 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7
0.86 oz Amarillo Gold [8.2%] - First Wort Hops 8
0.32 oz Amarillo Gold [10.3%] - First Wort Hops 9
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 10
1 lbs Turbinado [Boil for 60 min] (10.0 SRM) Sugar 11
0.64 oz Columbus (Tomahawk) [13.9%] - Boil 20 min Hops 12
0.64 oz Columbus (Tomahawk) [13.9%] - Boil 15 min Hops 13
0.50 oz Columbus (Tomahawk) [15.5%] - Boil 10 min Hops 14
0.25 oz Columbus (Tomahawk) [13.9%] - Boil 10 min Hops 15
1.00 tsp Irish Moss (Boil 10 min) Misc 16
0.50 oz Simcoe [12.2%] - Boil 5 min Hops 17
0.99 oz Amarillo Gold [10.3%] - Boil 2 min Hops 18
0.49 oz Simcoe [12.2%] - Boil 0 min Hops 19
1.00 tsp Yeast Nutrient (Boil 0 min) Misc 20
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 21
1.0 pkgs California Lager (Wyeast Labs #2112) Yeast 22

Taste Notes

Total yield=2-5G Korny's;1-54oz bottle; 1-34oz bottle; 1-22oz bottle;3-16oz bottle & 2-12oz bottle for a total yield of 11.4 G. Hoppy nose. Citrusy on front of tongue with smooth hop bite on a dry finish . Used Blichman Hopback as a randalizer with 2oz. Simcoe leaf hops. Wow what a difference in taste and aroma, especially with the aroma.

Notes

Boil: add first wort hops to kettle. Sparge slowly with 170 F water. Bring to boil. After the hot break add the sugar. Boil for 75 additional minutes, adding hops per hop schedule. Carbonation: 2 to 2.5 volumes. Try fermenting at cooler temperature closer to 60 F.

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