Attenuation
84.8% apparent
69.6% real
Fermentables
British Maris Otter Pale Malt
9.00 lbs|66.7%
Info
Premium base malt for any beer. Good for pale ales.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
British Dextrin (Cara-Pils) Malt
0.50 lbs|3.7%
Info
Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Hops
2.00 oz
Summit 18.1%
20 min Boil
2.00 oz
Summit 18.1%
10 min Boil
2.00 oz
Summit 18.1%
5 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Irish Moss Spice
Boil15 min
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Mash Steps
Step 3
Sparge 120 min
168°F
Step 4
Sparge 220 min
168°F
Fermentation and Aging
Water Profile Purified Water
General Info
Featured recipe for the Big Brew Day 2007 from the American Homebrewers Association called Griffin Spit (I changed the name slightly). A few friends and I brewed this on May 5, 2007 - mostly as an excuse to get together, share some company, and, well, drink a few beers. Everyone who attended brought a "big beer" to share with the group. Plenty of fun for everyone!
Procedure
- Heat 4.25 gallons of strike water to 165 degrees.
- Dough-in with 1.5 gallons of strike water for 5 minutes - stir to distribute the water and prevent "dough balls."
- Add rest of strike water.
- Single infusion mash at 155 degrees for 60 minutes.
- Sparge with 4.25 gallons of water at 168 degrees.
- Collect at least 5.75 gallons of wort for a post-boil volume of 5.25 gallons.
- Boil 90 minutes, adding hops according to schedule.
- Pitch yeast from a 1/4 gallon starter.
- Fermet in primary.
- Transfer to secondary after 7-14 days.
- Dry hop in secondary for 14-21 days.
