Simaraleon 9
My first overnight mash. Brewed on 5/6/2005-5/7/2005
Brewer: | Barry Tingleff | Email: | tsalez@aol.com | |||||
Beer: | Simaraleon 9 | Style: | American Pale Ale | |||||
Type: | All grain | Size: | 12 gallons | |||||
Color: |
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Bitterness: | 48 IBU | |||||
OG: | 1.056 | FG: | 1.008 | |||||
Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
Water: | All RO water w/ 1 tablespoon Gypsum & 1 tablespoon Brewing salts | |||||||
Grain: | 19 lb. Belgian pale .5 lb. Wheat malt 2.5 lb. German Munich .5 lb. American crystal 40L 1 lb. German Carafoam |
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Mash: | 78% efficiency | |||||||
Mashed in to rest at 149°F for 7 hours starting at 11PM the night before. Temperature dropped to 140°F by 6AM. In the morning I raised to 156°F for 45 min. while recirulating for second step of mash & mashed out at 170°F | ||||||||
Boil: | 60 minutes | SG 1.056 | 12 gallons | |||||
1 tablespoon Irish Moss last 15 min. of boil. | ||||||||
Hops: | 1 oz. Centennial (11% AA, 60 min.) 2 oz. Amarillo (9.2% AA, 45 min.) 1 oz. Amarillo (9.2% AA, 30 min.) 1 oz. Cascade (aroma) |
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Yeast: | 1/2 gal. starter of White Labs California Ale Yeast | |||||||
Log: | Fermentated at 75°F for 1 week, dropped to 1.008. Racked to secondary & keep at 45°F until clear.. | |||||||
Carbonation: | 2.5 volumes | Keg: 14.9 psi @ 45°F | ||||||
Tasting: | Completely changed the hopping schedule for this attempt. Wanted to try some of the new hops available. |
Recipe posted 05/15/05.