#39 - Cliff Burton 
All Grain Recipe
Submitted By: NihilNovi (Shared)
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| Brewer: NihilNovi | |
| Batch Size: 3.35 gal | Style: British Strong Ale (17A) |
| Boil Size: 3.99 gal | Style Guide: BJCP 2015 |
| Color: 10.2 SRM | Equipment: Bryggekjelen |
| Bitterness: 72.9 IBUs | Boil 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.This Recipe Has Not Been Rated
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