This is my shot at a clone of ruination based off of an all grain clone recipe I found on another site. I basically substituted 14# pale 2 row for a combo of LME, DME, and a little dextrose. I did increase the gravity a little to make it a bigger beer, and subsequently increased the AAU ever so slightly.
Grain/ Fermentable:
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 14.81 %
7.00 lb Pale Liquid Extract (8.0 SRM) Extract 51.85 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.41 %
.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.41 %
.5 lb Munich Malt - 10L (10.0 SRM) Grain 7.41 %
1.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 11.11 %
Hop Sched.
2.00 oz Magnum [14.00 %] (60 min) Hops 51.0 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 18.2 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 6.6 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 7 days) Hops -
Yeast: White Labs WLP001 California Ale yeast
Est Original Gravity: 1.085 SG
Est Final Gravity: 1.022 SG
With a beer this big, I know that I am going to need a starter, but the one and only time I tried to make a starter, I got a very very slow and mild fermentation. I would like for this to not peter out at 1.030. Any suggestions on a good starter for this high of an OG?
Grain/ Fermentable:
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 14.81 %
7.00 lb Pale Liquid Extract (8.0 SRM) Extract 51.85 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.41 %
.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.41 %
.5 lb Munich Malt - 10L (10.0 SRM) Grain 7.41 %
1.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 11.11 %
Hop Sched.
2.00 oz Magnum [14.00 %] (60 min) Hops 51.0 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 18.2 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 6.6 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 7 days) Hops -
Yeast: White Labs WLP001 California Ale yeast
Est Original Gravity: 1.085 SG
Est Final Gravity: 1.022 SG
With a beer this big, I know that I am going to need a starter, but the one and only time I tried to make a starter, I got a very very slow and mild fermentation. I would like for this to not peter out at 1.030. Any suggestions on a good starter for this high of an OG?