I recently had the Lagunitas Little Sumptn' and it inspired me to brew after a little time off... This recipe is not intended to be exact, just similar style with my own take on it.
Is everyone still doing a mash in at 122? I always did and then slowly raised the temp with direct heat to my conversion temp and figured that got all my steps in more or less.
Conversion at 154? I've had some body and thin mouthfeel issues at lower temps so I'm trying to strike a balance between body and fermentability.
Do I really need a mashout or is my batch sparge with target temp of 168 doing the same thing?
These are some questions I've had over the last several batches and I've never thought to ask them here.
Lastly, will the use of Amarillo as a bittering hop overpower the Citra? The Lagunitas brew had really nice strong floral notes that were well balanced but not at all overpowering, hence my lower IBU target. If needed I could jack up the IBUs a little by throwing in the Centenial at 30 and the first Citra at 5
10-B American Amber Ale
Size: 7 gal
Calories: 187.43 kcal per 12.0 fl oz
Original Gravity: 1.056 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 11.57 (10.0 - 17.0)
Alcohol: 5.54% (4.5% - 6.2%)
Bitterness: 40.3 (25.0 - 40.0)
8 lb 2-Row Brewers Malt
6 lb Pale Wheat Malt
1 lb Crystal Malt 60°L
1 oz Amarillo® (8.5%) - added during boil, boiled 60 min
1 oz Centennial (10.0%) - added during boil, boiled 20 min
1 oz Citra™ (12.0%) - added during boil, boiled 2 min
1 oz Citra™ (12.0%) - Dry hop
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:10:00 Mash in - Liquor: 6.0 gal; Strike: 128.24 °F; Target: 122.0 °F
01:10:00 Conversion - Heat: 60.0 min; Target: 154 °F
01:20:00 Mash out - Heat: 10.0 min; Target: 168 °F
01:35:00 Sparge - Batch sparge: 4 gal sparge @ 168.0 °F, 15 min; Total Runoff: 8.43 gal
Results generated by BeerTools Pro 1.5.17