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Zach's Simmaraleon 7

This will be the first batch on our new computer controlled
RIMS system designed by Pete Dunshie. We are using a pump &
a controller to recirculate hot (liquor) water through the
mash tun to raise temperature steps & a second pump to
recirculate our wort during mash.

Brewer: Barry Tingleff Email: tsalez@aol.com
Beer: Zach's Simmaraleon 7 Style: American Pale Ale
Type: All grain Size: 12 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 62 IBU
OG: 1.054 FG: 1.014
Alcohol: 5.2% v/v (4.1% w/w)
Water: All RO water. Hot Liquor treated w/ 1oz. gypsum
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: 75% efficiency
Mash in at 163deg. F to rest at 153deg. F for 1 hour,
check for saccharification w/ iodine, mash out, hold at
168deg. F for 10 min.
Boil: 60 minutes SG 1.046 14 gallons
1 tablespoon Irish moss added last 10 min. of boil.
Hops: 2 oz. Cascade (6.3% AA, 60 min.)
2 oz. Northern Brewer (7.5% AA, 60 min.)
1 oz. Cascade (6.3% AA, 45 min.)
1 oz. Cascade (6.3% AA, 30 min.)
1 oz. Cascade (6.3% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: 1 gal. starter of White Labs #WLP002 English Ale yeast.
Log: Dry hop w/ 1oz. Cascade per 5 gal carboy in secondary.
Ferment at 55-60deg F one week each for primary & secondary.
Carbonation: 2.5 volumes Keg: 23.1 psi @ 60°F

Recipe posted 01/07/01.