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Zach's Simaraleon 7. A

This is the first batch on the new RIMS brewing tree. It makes brewing life much less work.

Brewer: Barry Tingleff Email: tsalez@aol.com
Beer: Zach's Simaraleon 7. A Style: American Pale Ale
Type: All grain Size: 11 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 92 IBU
OG: 1.047 FG: 1.012
Alcohol: 4.5% v/v (3.6% w/w)
Water: All RO water w/ 1 tablespoon non-iodized salt, 1 tablespoon epson salt & 1 tablespoon gypsum in 14 gal. hot liquor.
Grain: 19 lb. Belgian pale
.5 lb. German Wheat malt
2.5 lb. German Munich
.5 lb. American crystal 40L
1 lb. Dextrine malt (Cara-Pils)
Mash: 60% efficiency
Mashed in @ 130 F to rest @ 126 F for 30 min. Ramp up to 153 F for 1 hr. then mashed out @ 168 F for 10 min.
Boil: 120 minutes SG 1.032 16 gallons
Add 1 tablespoon Irish moss @ last 15 min.of boil.
Hops: 2 oz. Cascade (6.3% AA, 120 min.)
2 oz. Northern Brewer (7.5% AA, 120 min.)
1 oz. Cascade (6.3% AA, 105 min.)
1 oz. Cascade (6.3% AA, 90 min.)
1 oz. Cascade (6.3% AA, 75 min.)
1 oz. Cascade (aroma)
Yeast: 1/2 gal active starter of White Labs#WLP002 English Ale Yeast
Log: Added back to much run off wort & missed target gravity by 15 points. Stop @ 13-14 gal next time. Boiled for 2 hours to raise OG to 1.046.
Carbonation: 2.4 volumes Keg: 11.2 psi @ 40°F

Recipe posted 09/12/01.