Do you have the recipe for the Lagunitas clone? My Wife and I are having a baby and the midwife loves the Lagunitas so I wanted to brew a batch for her.
I am hoping to bottle my second AG batch, an all grain saison with honey. NZ cascade and german opal, pils, wheat and munich
Grats on the baby! Here is the Lagunitas IPA clone recipe.
BeerSmith Recipe Printout -
http://www.beersmith.comRecipe: B0012 - Lagunitas IPA
Brewer: Scott Barbanel
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 6.73 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 46.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9.54 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.48 %
1.14 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.00 %
0.76 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 6.02 %
0.72 lb Munich 10L (Briess) (10.0 SRM) Grain 5.68 %
0.48 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.81 %
0.65 oz Centennial [5.90 %] (Dry Hop 4 days) Hops -
0.65 oz Cascade [5.75 %] (Dry Hop 4 days) Hops -
0.12 oz Summit [18.50 %] (60 min) Hops 9.7 IBU
0.61 oz Horizon [8.50 %] (60 min) Hops 22.1 IBU
0.70 oz Williamette [4.80 %] (30 min) Hops 7.3 IBU
0.51 oz Centennial [6.80 %] (30 min) Hops 7.6 IBU
1.00 oz Cascade [5.90 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 ml Lactic Acid (Mash 60.0 min) Misc
1.50 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.64 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.81 gal of water at 177.0 F 160.0 F
5 min Mash Out Add 0.83 gal of water at 192.6 F 165.0 F
Notes:
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Mashing Notes:
Actual Water Additionas:
Mash - 5gr Gypsum, 1.5gr Epsom salt, 2gr Chalk to adjust ph during mash
Sparge: 1ml Lactic acid
Fermentation Notes:
Wyeast 1968 at 66F for 2 days, increase to 68 for 5-6 days to increase attenuation due to 1968 being a low attenuator.
Dryhoping Notes:
Dry hop at 66 to 68 for 4 days
Rouse Dry Hop after 2 days.
Crash Beer for 2 days at the end of dry hopping.
Keg beer after 2 days of crashing