Mt Monadonock Holiday Special biab

All Grain Recipe

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

Brewer: Aaron Ouellette
Batch Size: 2.00 galStyle: American IPA (14B)
Boil Size: 3.34 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: My 2g - BIAB
Bitterness: 70.2 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.33 g Calcium Chloride (Mash 60 min) Misc 1
3.33 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4 lbs 11.84 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3
8.82 oz Crystal Malt - 60L (Muntons) (60.0 SRM) Grain 4
1.84 oz Acid Malt (3.0 SRM) Grain 5
0.35 oz Chinook [13.2%] - Boil 45 min Hops 6
0.21 oz Centennial [9.5%] - Boil 45 min Hops 7
0.56 oz Cascade [6.7%] - Boil 10 min Hops 8
0.50 Whirlfloc Tablet (Boil 5 min) Misc 9
0.33 tsp Yeast Nutrient (Boil 5 min) Misc 10
0.53 oz Cascade [5.5%] - Steep 15 min Hops 11
0.28 oz Centennial [9.5%] - Steep 15 min Hops 12
0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
0.28 oz Cascade [6.7%] - Dry Hop 7 days Hops 14
0.14 oz Centennial [9.5%] - Dry Hop 7 days Hops 15
0.28 oz Cascade [6.7%] - Dry Hop 4 days Hops 16
0.14 oz Centennial [9.5%] - Dry Hop 4 days Hops 17

Notes

Recipe notes from SN: Celebration Ale Specs from Sierra Nevada's Assistant Brewmaster Here is the specs... Note that color is recorded in EBC. Gravities are in Plato. You can ignore the XTF (accelerated tank force). The ABV is 0.2% low to accommodate the bottle conditioning process to get 6.8. Here are the raw ingredients: Caramel is Crisp C-45, Two-row is Canadian. Another recent tidbit I received from the SN brewers when I asked about mash/ferm temps and dry hop regimen: "We adjust mash temp as we see some variation with malt (blending). I would start at 154F.   Fermentation temp is 68F but with our large fermenters, I would say 70F on average within the bulk of the tank.   We add dry hops after remove some yeast at about 5-6 Plato and let them sit until filtration. Usually day 3-4 and then filter at day 14-17." ----- Some more specifics on the hop additions as published a couple years ago in BYO (5 gallon batch) are: 21 g Chinook, 12% AA, 100 min 14 g Centennial, 10% AA, 100 min 43 g Cascade, 5% AA, 10 min 19 g Centennial, 10% AA, 0 min 38 g Cascade, 5% AA, 0 min 38 g Cascade, 5% AA, dry 19 g Centennial, 10% AA, dry Bear in mind this was 2 years ago, and I'm sure they tweak the recipe each year.  Some other recipe notes include mash at 157.5 F, boil for 100 min, ferment at 68 F, and dry hop for 5 days in secondary. --- Here are some additional resources for info about the potential recipe that were published prior to the BYO article, including an interview with Steve Dresler on the Brewing Network. http://www.homebrewtalk.com/f12/jamil-show-tastys-sn-celebration-clone-176201/ http://www.thebrewingnetwork.com/shows/660 ----------------------- og - 1.662 - 15.2 plato fg - 1.016 - 4 plato Dry hop starting on day 3 of fermentation with '4 day' hops, transfer to keg/secondary on day 7. Dry hop with second dry hop (7 day dry hops) for 7 more days. -- 0.5 oz. Chinook, 1.0 oz. Cascade, 1.0 oz. Centennial From sierra nevada

This Recipe Has Not Been Rated

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