#39 - Cliff Burton

All Grain Recipe

Submitted By: NihilNovi (Shared)
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Brewer: NihilNovi
Batch Size: 3.35 galStyle: British Strong Ale (17A)
Boil Size: 3.99 galStyle Guide: BJCP 2015
Color: 10.2 SRMEquipment: Bryggekjelen
Bitterness: 72.9 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.6° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.96 gal Stavanger Water 1
1.06 gal Stavanger Water 2
7.05 oz CHÂTEAU CARA BLOND® (10.2 SRM) Grain 3
3.53 oz CHÂTEAU BISCUIT® (25.4 SRM) Grain 4
9 lbs 4.15 oz CHÂTEAU PALE ALE (4.3 SRM) Grain 5
3.53 oz CHÂTEAU CARA RUBY® (25.4 SRM) Grain 6
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
0.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
0.70 g Calcium Chloride (Mash 60 min) Misc 9
0.10 g Calcium Chloride (Mash 60 min) Misc 10
1.50 g Baking Soda (Mash 60 min) Misc 11
1.50 g Chalk (Mash 60 min) Misc 12
1.06 oz Northern Brewer [9.8%] - Boil 60 min Hops 13
2.50 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
0.71 oz Cascade [5.5%] - Boil 30 min Hops 15
1.06 oz Fuggles [4.5%] - Boil 5 min Hops 16
0.8 pkgs London Ale III (Wyeast Labs #1318) Yeast 17
0.88 oz East Kent Goldings (EKG) [5.0%] - Dry Hop 9 days Hops 18
0.35 oz Cascade [5.5%] - Dry Hop 9 days Hops 19
0.35 oz Cascade [5.5%] - Dry Hop 4 days Hops 20
0.88 oz East Kent Goldings (EKG) [5.0%] - Dry Hop 4 days Hops 21

Notes

1) Bryggeperiode 21.10 - 07.11.18 Starter satt 21.10. Bryggedag 25.10. Innmesketemperatur: 75 grader. Mesketemperatur: ca. 69 grader. Koking som normalt. Pre-boil gravity 1060. OG 1073.Tok av ca. 200 ml slurry = 40 ml ren gjær. Gjæringstemperatur mellom 18 (første to dager) og ca. 21 grader. Nede på 1017 dag 4, videre opp til 1022 etter første tørrhumling dagen etterpå. Sunket til 1015 dag 7. Andre tørrhumling 03.11, deretter stabil SG på 1013. Tappet 07.11, 19 flasker. 3) Første smak 15.11. Fint karbonert. Jevn, sterk bitterhet. Floral og engelsk smak.

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