Smokkin' Joan Cherry II

All Grain Recipe

Submitted By: unirider0 (Shared)
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Brewer: David White
Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 8.12 galStyle Guide: BJCP 1999
Color: 39.9 SRMEquipment: BrewZilla 60 liter
Bitterness: 32.8 IBUsBoil Time: 90 min
Est OG: 1.077 (18.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 ml Lactic Acid (Mash 60 min) Misc 1
3.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs Maris Otter (2.8 SRM) Grain 3
4 lbs Cherrywood Smoked Malt (3.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) Grain 6
1 lbs Chocolate Wheat Malt (300.0 SRM) Grain 7
1 lbs Munich Malt - 6L (6.0 SRM) Grain 8
8.00 oz Midnight Wheat Malt (500.0 SRM) Grain 9
1.50 oz Goldings, East Kent [4.7%] - Boil 60 min Hops 10
0.75 oz Willamette [4.2%] - Boil 30 min Hops 11
0.75 oz Willamette [4.2%] - Boil 15 min Hops 12
0.50 oz Goldings, East Kent [4.7%] - Boil 0 min Hops 13
0.50 oz Willamette [4.2%] - Boil 0 min Hops 14
1.0 pkgs California Ale (White Labs #WLP001) Yeast 15

Taste Notes

Initial tast, coud use a little more smoked grain, check down the road.

Notes

Mashed and Boiled 90 min. Misscalulated water a little, did not need as much sparge water for boil. Came out to 9 gal and should have been closer to 8.5. Mash was high at first 157° but settled at 152°-154°. Cooled to 69°. Pitched 300ml of yeast Slurry from Trebuchet Fodder after Kegging. Will Ferment at 67°. Bumped up to 70° Before leaving for Vacation on 1/15/20. Kegged - 2/11/20 was in fermentor for 5 weeks. Bottled 1 liter to bottle condition.

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