SUMMIT CLONE #1

Source: JRPLNR
Recipe added: 10/19/97
Email: JRPLNR
URL: JRPLNR

MY THIRD ALL GRAIN BATCH...EXTREMELY PLEASED WITH RESULTS (CONSIDERING THE FIRST TWO WERE PRETTY PATHETIC)

Specifics

Recipe type: All Grain
Batch Size: 5 US GAL
Starting Gravity: 1.049
Finishing Gravity: 1.008
Time in Boil: 1 HOUR
Primary Fermentation: 4 DAYS IN GLASS
Secondary Fermentation: 7 DAYS IN GLASS

Ingredients:

8 LBS BRIESS 2-ROW
.75 LB UK LIGHT 15L
.25 US CARMEL 80L
2 OZ CASCADE 4.2%
1 OZ FUGGLE 4.3%
1 OZ EROICA 11.2%
WYEAST 1056
GYPSUM
IRISH MOSS

Procedure:

MASH IN AT 132 DEG, STABALIZE TEMP AT 122 DEG FOR HALF HOUR. RAISE TEMP TO 152 DEG FOR ONE HOUR. SPARGE WITH 5.5 GAL AT 172 DEG. ADD 1/2 OZ EROICA AND 1/2 OZ CASCADE AT START OF BOIL, ADD 1/2 OZ EROICA AND 1/2 OZ FUGGLE 30 MINUTES LATER, ADD 1/2 OZ CASCADE AND 1/2 OZ FUGGLE 15 MINUTES AFTER THAT. BOIL ADDITIONAL 15 MIN, CHILL ETC..DRY HOP REMAINING CASCADE HOPS WHEN TRANSFERRING FROM PRIMARY TO SECONDARY.

Back to previous Table of Contents