SB - Daisy Cutter Clone - All grain

All Grain Recipe

Submitted By: theBottleFarm (Shared)
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Brewer: Aaron Ouellette from tips by Matt Gallagher
Batch Size: 3.00 galStyle: American Pale Ale (10A)
Boil Size: 3.92 galStyle Guide: BJCP 2008
Color: 7.6 SRMEquipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 66.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Primary Straight to Keg
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.99 gal Pepperell 4.16.14 Water 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.50 g Calcium Chloride (Mash 60 min) Misc 3
2 lbs 13.15 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 4
2 lbs 13.15 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
2.77 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 6
2.77 oz Special Roast (Briess) (50.0 SRM) Grain 7
2.77 oz Victory Malt (25.0 SRM) Grain 8
1.76 oz Acidulated (Weyermann) (1.8 SRM) Grain 9
0.35 oz Nugget [13.0%] - Boil 60 min Hops 10
0.35 oz Amarillo [9.2%] - Boil 10 min Hops 11
0.35 oz Centennial [10.0%] - Boil 10 min Hops 12
0.50 Whirlfloc Tablet (Boil 5 min) Misc 13
2.00 tsp Yeast Nutrient (Boil 5 min) Misc 14
0.35 oz Amarillo [9.2%] - Steep 15 min Hops 15
0.35 oz Centennial [10.0%] - Steep 15 min Hops 16
0.35 oz Columbus (Tomahawk) [14.0%] - Steep 15 min Hops 17
0.35 oz Simcoe [13.0%] - Steep 15 min Hops 18
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 19
0.71 oz Amarillo [9.2%] - Dry Hop 4 days Hops 20
0.32 oz Centennial [10.0%] - Dry Hop 4 days Hops 21
0.32 oz Simcoe [13.0%] - Dry Hop 4 days Hops 22
0.21 oz Columbus (Tomahawk) [15.8%] - Dry Hop 4 days Hops 23

Notes

Changes from batch 1. Don't screw up milling. Put centenial and amarillo back at 10m. Upped simcoe and colombus whirlpool hops. Going to try us05. Added 4g gypsum and 1.5g calcium cloride (additions in mash or boil) Readjusted acid malt to account for salt additions. hey Aaron, glad you dug the daisy cutter, here goes: 5.2 ABV, OG 11.5 Plato Malt 2-row Briess Victory (~3%) Briess Special Roast (~3%) Castle Ambre (aromatic) (~3%) hops, ~ 60 IBU Bitter with warrior centennial @ 30 Centennial + amarillo @ 15 Amarillo + Columbus + Simcoe @ end of boil Dry hop with Amarillo, Simcoe, Centennial, and Columbus hope this helps, matt