Hail to Cascadia (2013) (partner) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven J and Jason D | |
| Batch Size: 10.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2008 |
| Color: 35.0 SRM | Equipment: Mini Brew Brew Kart |
| Bitterness: 58.8 IBUs | Boil 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 |
| 2.0 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.This Recipe Has Not Been Rated
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