Griffen Piss 
All Grain Recipe
Submitted By: ThreeMasons (Shared)
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| Batch Size: 10.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 12.59 gal | Style Guide: BJCP 1999 |
| Color: 9.8 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 120.4 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (17.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.022 SG (5.6° P) | Fermentation: Ale, Single Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.80 gal |
Seattle, WA |
Water |
1 |
| 18 lbs 5.99 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 5 lbs 10.58 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 1 lbs 14.19 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 1 lbs 1.07 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 4.00 oz |
Summit [17.0%] - Boil 20 min |
Hops |
6 |
| 2.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
7 |
| 4.00 oz |
Summit [17.0%] - Boil 10 min |
Hops |
8 |
| 4.00 oz |
Summit [17.0%] - Boil 5 min |
Hops |
9 |
| 4.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
10 |
Taste Notes
Mash grains at 154º F (68º C) for one hour. Bring to 170º F (77º C) and sparge with 170º F (77º C) water. Collect enough wort (a little over 6 gallons or 22.7 L) to end up with 5 gallons (19 L) after a 90-minute boil. Add hops and Irish moss according to the recipe (note that all bittering in this beer comes from late addition hops). After a 90-minute boil, chill to 66º F (19º C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a 1/2 gallon starter. Ferment at 66º F to 68º F This Recipe Has Not Been Rated
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