CDA Slammers Summer Ale (Acacia)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 11.00 galStyle: Blonde Ale (18A)
Boil Size: 18.02 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: BreezeWay 10
Bitterness: 24.2 IBUsBoil 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 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 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.
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