Clone Recipe Adapted from Can You Brew It with Jamil featuring Kyle from Kern River.
Basically Kyle came on the show and told everyone how to brew the beer and what ingredients to use. He used the 7BBL recipe for everything except the dry hopping which was given in 20BBL dosage. I have adapted the numbers down to a 5 gallon batch and messed with the hop utilization rates a bit.
Type: All Grain Date: 7/24/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Volume 6.24 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 75.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Amt Name Type # %/IBU
10 lbs 6 oz Great Western 2 Row (2.0 SRM) Grain 1 82.0 %
9.2 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.6 %
9.2 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.6 %
9.2 oz Munich Malt (9.0 SRM) Grain 4 4.6 %
4.4 oz White Wheat Malt (2.4 SRM) Grain 6 2.2 %
4.4 oz Honey Malt (25.0 SRM) Grain 5 2.2 %
1.00 oz Nugget [10.00 %] - Boil 60.0 min Hop 7 34.3 IBUs
0.60 oz Citra [10.50 %] - Boil 30.0 min Hop 8 16.6 IBUs
0.50 oz Citra [10.50 %] - Boil 15.0 min Hop 9 8.9 IBUs
0.50 oz Citra [10.50 %] - Boil 10.0 min Hop 10 6.5 IBUs
0.50 oz Citra [10.50 %] - Boil 5.0 min Hop 11 3.6 IBUs
1.15 oz Citra [12.00 %] - Dry Hop 12.0 Days Hop 13 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 12.0 Days Hop 14 0.0 IBUs
0.70 oz Citra [12.00 %] - Dry Hop 9.0 Days Hop 15 0.0 IBUs
0.90 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Days Hop 16 0.0 IBUs
1.10 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
Est Original Gravity: 1.070 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.8 % Actual Alcohol by Vol: 7.9 %
Bitterness: 69.9 IBUs Calories: 235.0 kcal/12oz
Est Color: 6.3 SRM
Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 10.4 oz
Name Description Step Temperature Step Time
Mash In Add 19.73 qt of water at 162.0 F 148.0 F 60 min
Sparge Step: Fly sparge with 3.88 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Briess Carapils, Munich, Crystal, White Wheat.
Gambrinus Honey Malt.
Mash for 60 minutes at 148 degrees, no higher than 150. Single infusion. No vorlauf.
White Labs Yeast Nutrient. Koppakleer Tablets from Brewer's supply group, added with 5 minutes left in the boil. No filter.
Whirlpool for 20 minutes after flameout. Cool to 70-78. Kern adds the yeast in the tubes between the boil and the fermenter and it hits an oxygen stone on the way.
California Ale, White Labs 001. Pitch at 70 degrees, hold at 67 the entire time.
Unfiltered water, same as Sierra Nevada. It's hard water.
6-8 days in primary. Do not raise temp.
Dry Hopping (pellets)-
Dry hop 2 days after fermentation is complete. Pull yeast off, then dry hop (go to secondary). All dry hopping done warm at 67 degrees. Each dry hop is 3 days. So if you put in the 1st DH on Monday, the next one goes in 2 days later, the day you put them in counts as a day. They cap off the fermenter after each DH. Crash on 12th day for a couple of days. Dump hops and yeast. Carb and drink.