CDA Slammers Summer Ale (Acacia) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 11.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 18.02 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: BreezeWay 10 |
| Bitterness: 24.2 IBUs | Boil Time: 75 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.25 gal |
RO Water (Sparge) |
Water |
1 |
| 11.50 gal |
RO Water (Mash) |
Water |
2 |
| 5.75 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 5.75 ml |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 4.72 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 2.99 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 20 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
7 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
| 12.00 oz |
Vienna (BestMälz) (4.1 SRM) |
Grain |
9 |
| 8.00 oz |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
10 |
| 6.13 g |
Calcium Chloride (Boil 90 min) |
Misc |
11 |
| 5.02 g |
Gypsum (Calcium Sulfate) (Boil 90 min) |
Misc |
12 |
| 3.19 g |
Epsom Salt (MgSO4) (Boil 90 min) |
Misc |
13 |
| 1.00 oz |
Liberty [3.0%] - Boil 60 min |
Hops |
14 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
| 1.00 oz |
Citra [13.2%] - Boil 10 min |
Hops |
16 |
| 12.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
17 |
| 2.00 oz |
Citra [13.2%] - Boil 5 min |
Hops |
18 |
| 1.00 oz |
Centennial [8.7%] - Boil 5 min |
Hops |
19 |
| 2.00 oz |
Citra [13.2%] - Boil 0 min |
Hops |
20 |
| 1.00 oz |
Centennial [8.7%] - Boil 0 min |
Hops |
21 |
| 3.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
22 |
| 2.75 oz |
Citra [13.2%] - Dry Hop 2 days |
Hops |
23 |
Notes
06/17/15: Prepared yeast starter. 178g of golden light DME and 1/4 tsp of Fermax nutrient in a 1800ml starter. Pitched 3 vials of WLP001 (two with exp date of 09/02/15 and one with an exp date of 09/09/15).
06/18/15: Cold crashed starter.
06/20/15: BREWDAY!
Decanted starter.
MASH: Mashed in a little low (149F). Raised temp but went a bit too high (157F). Added 3qt cooled RO water to bring temp down to 152F. Rested for 60 minutes.
PH1: 5.21
PH ADJUSTMENT: N/A
PH2:N/A
IODINE CONVERSION TEST: Pass
SPARGE: 180F water. Didn't check grain bed temp or run off PH.
PRE-BOIL GRAVITY: 1.035
BOIL: Boiled fo 90 minutes.
CHILLED TO: 72F
CHILLED BY: Single pass plate chiller.
STARTING GRAVITY: 1.045
PITCHED AT: 71F (around 5pm). Set controller for 66F.
FERMENTATION LOG:
06/21/15 (AM): 65F. Krausen begining to form. Postiive CO2 pressure.
06/23/15 (PM): 68F. Krausen falling. Positive CO2 pressure. Gravity at 1.011.
06/24/15 (AM): 70F. Positive CO2 pressure (slow). Roused yeast. Set controller to raise temp to 72F.
07/10/15: Racked to secondary.
08/05/15: Added 2.75oz of Citra hops (Dry Hop) with bag weighed down in keg (attached to lid).
08/07/15: Transfered 1/2 of batch to 5 gallon corny keg. Began carbonating both halves of the batch at 25psi.
This Recipe Has Not Been Rated
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