151 - Lagonda Clone

All Grain Recipe

Submitted By: Davidjonbernard (Shared)
Members can download and share recipes

Brewer: David Bernard
Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 6.73 galStyle Guide: BJCP 2021
Color: 3.7 SRMEquipment: DJB's rig
Bitterness: 48.0 IBUsBoil Time: 90 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.2° P)Fermentation: Ale with dry hop
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.04 gal Duffield Water 1
19.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.60 g Salt (Mash 60 min) Misc 4
8 lbs 2.79 oz Low Color Maris Otter UK (Crisp Extra Pale Maris Otter) (1.5 SRM) Grain 5
9.26 oz Carafoam (Weyermann) (2.0 SRM) Grain 6
6.62 oz Caramel/Crystal Malt - 20L (Simpons Caramalt) (17.8 SRM) Grain 7
0.49 oz Mosaic BBC [12.0%] - Boil 60 min Hops 8
0.50 Whirlfloc Tablet (Boil 10 min) Misc 9
1.59 oz Ekuanot BBC [12.5%] - Steep 20 min Hops 10
1.23 oz El Dorado [15.0%] - Steep 20 min Hops 11
1.23 oz Mosaic BBC [12.0%] - Steep 20 min Hops 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13
1.41 oz Mosaic BBC [12.0%] - Dry Hop 7 days Hops 14
0.71 oz Ekuanot BBC [12.5%] - Dry Hop 7 days Hops 15
0.71 oz El Dorado [15.0%] - Dry Hop 7 days Hops 16

Taste Notes

Good beer.. Has the woody flavor.

Notes

Boiling hops can be anything!!!!!!!!!!!! Water modification 1 soft 1.048 OG target 13l at 77C Whirlpool for 20 minutes at 77C Dry hop with pellets in secondary after fermentation is close to complete. Dry hop at 20C and when clear crash for three days. Serve at 46-48F / 8-9C

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine