 |
American Amber Ale |
4 Gal |
5.57% |
36.85 |
1.059 |
1.017 |
13.38°L |
Extract |
979 |
Beer
0 |
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Title: Garden Amber (Gluten Free) |
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| Boil Size: 2 Gal |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: 0.35 |
Primary Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 05/26/2014 04:09 PM |
Notes: "Crystal malt" is malted buckwheat.
It was prepared by wetting the buckwheat groats (purchased form a co-op health food store) grain in strainer for approximately 2 days, rinsing about every 8-12 hours, until the rootlets/sprouts are about slightly shorter than the length of the groat. This keeps the grains moist, and also rinses away any molds that may also be growing.
I air dried the groats on a cookie sheet for a day before oven drying at "warm" heat for 6-8 hours, then increasing heat to 250 for 2-4 hours to caramelize the sugars in the dried groats.
They taste mildly sweet, like grape-nuts cereal, and have the same texture. |
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Double IPA |
5.5 Gal |
9.55% |
115.56 |
1.093 |
1.02 |
7.86°L |
All Grain |
978 |
Beer
0 |
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Title: Roughtail Brewing Co. Hoptometrist Double IPA |
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| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.5 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 10/16/2017 06:36 PM |
Notes: Mash 2-row and caramel malt in a single infusion style mash at 147F for 60 minutes.
Sparge with 170F water and lauter to reach pre-boil volume (between 6.5/7.5 gal dependent on your equipment).
Boil for 60 minutes, add first hop addition at beginning of boil. Add whirlfloc tab with 15 minutes remaining.
Add flameout hop additions at end of boil when flame is turned off, steep for 15 minutes before cooling to 65F.
Ferment at 65F. Allow temperature to rise to 70F on day 3 of fermentation.
When terminal gravity is reached add one half of dry hops. After 3 days add remaining dry hops. After another 3 days cold crash to 32F and condition for 2-3 days.
After beer clears, bottle or keg.
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NOTE: Recipe source states OG of 1.079. With a standard 75% efficiency value, a 17lb malt bill comes out much higher. Modify the pale malt to suit your efficiency. |
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