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- Jul 15, 2015
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a clone brew of goose island 312
Fermentables
Amount Fermentable PPG °L Bill %
2.25 kg American - Pale 2-Row 37 1.8 62.5%
1.35 kg Torrified Wheat 36 2 37.5%
3.6 kg Total
Hops
Amount Variety Type AA Use Time IBU
14 g Liberty Pellet 4 Boil 60 min 7.49
28.5 g First Gold Pellet 5 Boil 15 min 9.46
14 g Cascade Pellet 7 Aroma 0 min
28.5 g Liberty Pellet 4 Dry Hop 5 days
28.5 g Cascade Pellet 7 Dry Hop 5 days
Show Summary View
Mash Guidelines
Amount Description Type Temp Time
-- -- 66 C 60 min
Starting Mash Thickness: 1.5 L/kg
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
15.6 - 22.2 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Make sure valves are closed on HLT, mash tun, and brew kettle.
This recipe calls for 31.7 L of water given the recipe and your equipment profile.
Begin heating strike water in hot liquor tank (HLT) or secondary kettle.
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Clean workspace, setup mash tun and kettle and ensure they are clean.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
First Wort Hops - add 14 g of Mount Hood to kettle.
Mash
Strike water volume is 10.8 L at default mash thickness.
When strike water is ready, pre-heat tun, begin dough-in procedure.
Mash Step 1 - 66 C for 60 min, type: --.
Mash Step 1 - Start mash timer, set for 60 min.
Mash Step 1 - Complete. Vorlauf/Lauter as necessary.
Boil
Expected pre-boil volume of 27.1 L needed to hit batch size target.
Collect pre-boil gravity sample. Record the value when it has cooled down.
Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.
Start boil timer, set for 60 minutes.
Add 14 g of Liberty at 60 min.
Add 28.5 g of Cascade at 15 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
what do you think gonna be brewing it Sunday
Fermentables
Amount Fermentable PPG °L Bill %
2.25 kg American - Pale 2-Row 37 1.8 62.5%
1.35 kg Torrified Wheat 36 2 37.5%
3.6 kg Total
Hops
Amount Variety Type AA Use Time IBU
14 g Liberty Pellet 4 Boil 60 min 7.49
28.5 g First Gold Pellet 5 Boil 15 min 9.46
14 g Cascade Pellet 7 Aroma 0 min
28.5 g Liberty Pellet 4 Dry Hop 5 days
28.5 g Cascade Pellet 7 Dry Hop 5 days
Show Summary View
Mash Guidelines
Amount Description Type Temp Time
-- -- 66 C 60 min
Starting Mash Thickness: 1.5 L/kg
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
15.6 - 22.2 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Make sure valves are closed on HLT, mash tun, and brew kettle.
This recipe calls for 31.7 L of water given the recipe and your equipment profile.
Begin heating strike water in hot liquor tank (HLT) or secondary kettle.
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Clean workspace, setup mash tun and kettle and ensure they are clean.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
First Wort Hops - add 14 g of Mount Hood to kettle.
Mash
Strike water volume is 10.8 L at default mash thickness.
When strike water is ready, pre-heat tun, begin dough-in procedure.
Mash Step 1 - 66 C for 60 min, type: --.
Mash Step 1 - Start mash timer, set for 60 min.
Mash Step 1 - Complete. Vorlauf/Lauter as necessary.
Boil
Expected pre-boil volume of 27.1 L needed to hit batch size target.
Collect pre-boil gravity sample. Record the value when it has cooled down.
Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.
Start boil timer, set for 60 minutes.
Add 14 g of Liberty at 60 min.
Add 28.5 g of Cascade at 15 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
what do you think gonna be brewing it Sunday
