SB - Daisy Cutter Clone - All grain - Recipe

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, matt

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