Hoppy West Coast Session Ale

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 11.00 gal	Style: Specialty Beer (23A)
Boil Size: 13.00 gal	Style Guide: BJCP 2008
Color: 10.3 SRM	Equipment: My Equipment
Bitterness: 67.3 IBUs	Boil 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 items	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
2.0 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

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