Walker's Cascarillo APA

Notes are at the bottom for an extract version

Grain Bill

• 10.00 lb 2-Ro
• 0.50 lb CaraPils
• 0.50 lb Crystal 20L
• 0.25 lb Crystal 10L
• 1.00 oz Black Patent (just for color)

Hop Schedule

• 0.75 oz Amarillo @ 60 minutes
• 1.00 oz Cascade @ 20 minutes
• 1.00 oz Cascade @ 5 minutes

Mash/Sparge

• 60 minute mash @ 152*F w/ 3.5 gallons of water
• mash-out @ 200*F w/ 1.5 gallons of water
• batch sparge @ 170*F w/ 3.25 gallons of water

Yeast

• Dried 1056 or equivalent is fine for this, no started necessary

Notes

Boil for 90 minutes, cool to below 80*F rapidly, transfer into fermenter, shake it like mad to aerate, and pitch yeast.

I end up with 5.5 gallons of cooled wort in the kettle at roughly 1.055OG. Only 5 gallons makes it into the fermenter due to hop absorption and kettle deadspace.

Ferment at 72*F in primary until done, rack to secondary for 2 or 3 weeks, transfer to keg and force carbonate at about 12psi.

Extract Version

• Replace the 10lbs of 2-row with 6.5lbs of light DME.
• Steep the other grains for 45 minutes in 150*F water, then rinse into kettle before bringing to a boil and adding DME.
• Yeast and fermentation schedule are the same.

(for my own record keeping)

The second batch of this was tweaked a little.

I lowered the base grain by 1 pound, but added 0.5 lb of Victory to try and get a little toasty/nutty taste in it and upped the overall amount of crystal by 4 oz.

I could taste the patent in the first batch, which I didn't really want, so I removed it the second time and used a darker crystal for the color.

Grain Bill for batch 2:

• 9.00 lb 2-Row
• 1.00 lb Crystal 40L
• 0.50 lb CaraPils
• 0.50 lb Victory

Everything else was the same.

Oh... and my efficiency was a little higher this time and I boiled a little more off than before. OG was 1.061 on the 2nd batch.