Simcoe Amarillo Centennial Pale Ale

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Recipe Specifics:

Type: All Grain
SRM: 5
IBUS: 70.9
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %

 

Final Numbers:

Original Gravity: 1.054
Final Gravity: 1.011
ABV: 5.8%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
5.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.20 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
2.30 g Calcium Chloride (Mash 60.0 mins) Water Agent 3
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
2.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 12

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.15 0.7 0 0 0.5

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
107.6 18.2 8 242.7 67.8 16 7.2 7.2 344 13 -74 3.6

Mash/Grain Profile:

Mash at 148.0 F for 60 Minutes

Amt Name Type # %/IBU
7 lbs 8.0 oz Organic 2-Row (2.0 SRM) Grain 4 62.5 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 5 20.8 %
1 lbs Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 8.3 %
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 7 4.2 %
8.0 oz Flaked Quinoa (1.6 SRM) Grain 8 4.2 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 9 30.4 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
3.10 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
2.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 12
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 13
56.00 g Amarillo Gold [8.50 %] – 30 min hopstand Hop 14 13.8 IBUs
56.00 g Centennial [10.00 %] – 30 min hopstand Hop 15 16.2 IBUs
28.00 g Simcoe [13.00 %] – Boil 10.0 min Hop 16 10.5 IBUs

Fermentation:

Starter: Yes 1.0L

Yeast: New vial of WLP002

Temperature: 62 F for the first 24 hours then 66 F for 11 days then 68 F for 2 days

Dry Hopping:

First dose 56g Simcoe and 30g Amarillo at 68F for 4 days

Took out first hop addition, dumped and washed and sanitized the hop bag. Filled with 56g Simcoe and 30g Centenniel no weights, and sprayed with c02 and put in the keg and purged a few times. Letting it sit overnight at 70F then into the keezer with the hops remaining in the keg (maybe I’ll get more extraction with the second dose of hops at room temperature before chilling it).

Amt Name Type # %/IBU
112.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
30.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs
30.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 21 0.0 IBUs

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