Cloud 2.0 (2.5) barrel 
All Grain Recipe
Submitted By: mehrhoff (Shared)
Members can download and share recipes
| Brewer: Monday Brewing* | |
| Batch Size: 36.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 40.44 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: The Forge Space |
| Bitterness: 38.5 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 36.00 gal |
Bill's house |
Water |
1 |
| 28.80 g |
Salt (Mash 60 min) |
Misc |
2 |
| 25.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 18.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 3.60 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 55 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
6 |
| 8 lbs 8.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
7 |
| 4 lbs 8.00 oz |
Caramel Malt - 10L (Briess) (10.0 SRM) |
Grain |
8 |
| 2 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
| 1.59 oz |
Vic Secret [15.5%] - First Wort |
Hops |
10 |
| 2.29 oz |
Kohatu [6.5%] - Boil 15 min |
Hops |
11 |
| 7.20 items |
Chiller (Boil 15 min) |
Misc |
12 |
| 8.99 oz |
Citra [12.0%] - Steep 20 min |
Hops |
13 |
| 3.00 oz |
Kohatu [7.2%] - Steep 20 min |
Hops |
14 |
| 1.41 oz |
Vic Secret [15.5%] - Steep 20 min |
Hops |
15 |
| 3.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
16 |
| 4.76 oz |
Citra [12.0%] - Dry Hop 10 days |
Hops |
17 |
| 3.00 oz |
Kohatu [6.5%] - Dry Hop 10 days |
Hops |
18 |
| 1.59 oz |
Vic Secret [15.5%] - Dry Hop 10 days |
Hops |
19 |
| 4.76 oz |
Citra [12.0%] - Dry Hop 4 days |
Hops |
20 |
| 3.00 oz |
Kohatu [6.5%] - Dry Hop 4 days |
Hops |
21 |
| 1.59 oz |
Vic Secret [15.5%] - Dry Hop 4 days |
Hops |
22 |
Taste Notes
a; cloudy with a chance of dough ballz
n; dog moistened with fruit snacks
h; moderade lacing, quick fade. off white. *quick carbed 20oz bottle.
t; fruit snacks. fruit snacks. fruit snacks. spicy. beyond hop spice, almost agressive pepper sans heat.
o; investigate in subbing C10 in for C20 and adding 1lb, reduce dry hop Topaz by ~15-20%, change Ferm temp to 66* for first five daysNotes
Fermenting at 67F for four days, Increasing to 71F on Day 5
10 days - force carb 20 oz bottle. roughly 1.6 vols. smooth. spicy. fruit roll up / hawaaiian punch. too much topaz in dry. needs to be slightly sweeter. highly vegital swish before cold crash. slight DMS, ferment cooler.
next batch: 10G, split to two 5G ferm chambers post boil. reduce dry hopping by 10% in one, 20% in the other. compare. This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor