SB - Daisy Cutter Clone - All grain 
All Grain Recipe
Submitted By: theBottleFarm (Shared)
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| Brewer: Aaron Ouellette from tips by Matt Gallagher | |
| Batch Size: 3.00 gal | Style: American Pale Ale (10A) |
| Boil Size: 3.92 gal | Style Guide: BJCP 2008 |
| Color: 7.6 SRM | Equipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain |
| Bitterness: 66.3 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Primary Straight to Keg |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.99 gal |
Pepperell 4.16.14 |
Water |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 2 lbs 13.15 oz |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
4 |
| 2 lbs 13.15 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 2.77 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
6 |
| 2.77 oz |
Special Roast (Briess) (50.0 SRM) |
Grain |
7 |
| 2.77 oz |
Victory Malt (25.0 SRM) |
Grain |
8 |
| 1.76 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
9 |
| 0.35 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
10 |
| 0.35 oz |
Amarillo [9.2%] - Boil 10 min |
Hops |
11 |
| 0.35 oz |
Centennial [10.0%] - Boil 10 min |
Hops |
12 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
13 |
| 2.00 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
14 |
| 0.35 oz |
Amarillo [9.2%] - Steep 15 min |
Hops |
15 |
| 0.35 oz |
Centennial [10.0%] - Steep 15 min |
Hops |
16 |
| 0.35 oz |
Columbus (Tomahawk) [14.0%] - Steep 15 min |
Hops |
17 |
| 0.35 oz |
Simcoe [13.0%] - Steep 15 min |
Hops |
18 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
19 |
| 0.71 oz |
Amarillo [9.2%] - Dry Hop 4 days |
Hops |
20 |
| 0.32 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
21 |
| 0.32 oz |
Simcoe [13.0%] - Dry Hop 4 days |
Hops |
22 |
| 0.21 oz |
Columbus (Tomahawk) [15.8%] - Dry Hop 4 days |
Hops |
23 |
Notes
Changes from batch 1.
Don't screw up milling.
Put centenial and amarillo back at 10m.
Upped simcoe and colombus whirlpool hops.
Going to try us05.
Added 4g gypsum and 1.5g calcium cloride (additions in mash or boil)
Readjusted acid malt to account for salt additions.
hey Aaron, glad you dug the daisy cutter, here goes:
5.2 ABV, OG 11.5 Plato
Malt
2-row
Briess Victory (~3%)
Briess Special Roast (~3%)
Castle Ambre (aromatic) (~3%)
hops, ~ 60 IBU
Bitter with warrior
centennial @ 30
Centennial + amarillo @ 15
Amarillo + Columbus + Simcoe @ end of boil
Dry hop with Amarillo, Simcoe, Centennial, and Columbus
hope this helps,
mattThis Recipe Has Not Been Rated
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