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Old 09-23-2012, 03:32 PM   #71
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Originally Posted by Mutilated1 View Post
Coldwater 420 - Special Pale Ale

This was originally supposed to be a clone of Sweetwater Brewery's 420 Extra Special Pale Ale, however I think my version comes out a lot better and tastier. I chose the name "Coldwater" because the city tap water where I live comes from the Coldwater aquifer ( Coldwater Alabama ) which supplies much of the name brand bottled water that you buy at the store if you live around the South - very tasty spring water, and also as you can see Coldwater sounds kind of like Sweetwater...

This is a really great beer, if you like Sweetwater 420 then I think this would be a beer that you'd really enjoy. Its not an exact clone, for one thing I think my version ends up with a little more alcohol than the real Sweetwater 420 since beers in Georgia and Alabama are limited to 6% ABV, using promash I estimate mine ends up about 6.5% and I also think that the malt is more pronounced in my version.

Regardless, it makes an extremely tastey beer and its an easy recipe that you'll enjoy.

SG: 1.065
FG: 1.012
Color SRM - 7.0
Bitterness: 45 IBUs

Here is the Recipe:

Malts:
7 1/2 Pounds - Pale Malt American 2-row, ( 1.036 - 2L ) - 65.2%
1 1/2 Pounds - Light Munich Malt ( 1.033 - 10L ) - 13%
1 1/2 Pounds - Vienna Malt ( 1.035 - 4L ) - 13%
1/2 Pound - CaraAroma ( 1.036 - 25L ) - 4.3%
1/2 Pounds - Cara-Pils Dextrine Malt ( 1.033 2-L ) # .5 - 4.3%

Hops:
1 ounce Cascade ( 5.75% Alpha ) @ 60 minutes
1.5 ounce Cascade ( 5.75% Alpha ) @ 30 minutes
.5 ounce Cascade ( 5.75% Alpha ) @ 5 minutes

Yeast:
Fermentis Safale US-05

Heat 3.5-4 gallons of water to 165F, or hot enough to bring the mash to 153F. Mash at 153F for 80 minutes, then drain. Sparge with 4.5-5 gallons of water at 170F, to collect 7.5-8 gallons of wort.

Bring wort to a rolling boil and add the hops according to the schedule.

Chill wort to 70F and pitch 1 envelope US-05.

Ferment in Primary at 60-65F, for about 8 days or until gravity drops to 1.012. Rack to secondary and let it clear for another 7 days, or add 1 envelope of unflavored gelatin disolved in boiling water to the secondary and it will clear in about 2 days instead. Keg it or Bottle as usual, with 5 oz of priming sugar.

One thing to note, I make no attempt at all to strain the hops from the wort when going from the brew pot to the fermenter. I only try and filter the beer when I rack from the primary to the secondary and I rely on the gelatin in the secondary to clear the beer. So far, I'm very pleased with how clear it gets.
Apologies for being newb, if this a All-Grain recipe? It looks like an extract+steep recipe which is what I'm looking for.

Just making sure.
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Old 09-23-2012, 05:35 PM   #72
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This is an all grain. You could probably convert the American 2 row to lme or dme. Not sure how much, but there is a conversion. It'll cost significantly more, and may be darker, but it can be done...
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Old 09-24-2012, 12:52 AM   #73
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It is all grain, but it wouldn't be hard to make it extract. In fact, the basic recipe that I started with was extract+grains, I just converted it to all grain and brewed it over a few times to get it right.
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Old 09-24-2012, 12:17 PM   #74
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Do you have the extract+grain recipe?
I found another one on hopville which is different,
( http://hopville.com/recipe/637534 )
but I hear from y'all that this is a very good clone.

Just let me know, thanks for the responses.
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Old 09-24-2012, 08:03 PM   #75
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Hey mutilated,
Thanks. This is excellent. My favorite homebrew so far! I dry hopped with a little less than an ounce of cascade. Very good, even though I cannot compare to original...
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Old 09-25-2012, 12:40 PM   #76
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I have an extract / steeping grain recipe for this, that is extremely close. It's only darker in color, and it's because I didn't do late extract additions, could be lighter if I tried.


Turned out nicely. I'll post it when I get home this evening.
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Old 10-13-2012, 09:42 PM   #77
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Despite doughing in a little hot resulting in more unfermentable sugars than I wanted, this turned out great. Mine came out darker than the original Sweetwater, but the maltiness is definitely there (which is the main quality that I was going for) and very well balanced just like Sweetwater. The head retention is phenomenal since I left the Carapils in there. Very happy with this recipe and I think this will become my house beer that I always have kegged.
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Old 11-01-2012, 01:13 AM   #78
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I was being told that Sweetwater uses Wyeast 1098 for all their beers.
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Old 11-11-2012, 03:20 AM   #79
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This recipe sounds great. I'm going to modify the hop schedule to use up some hops that I have around.

.5 CTZ @ 60
1 Palisade @ 10
1 Calypso @ 0

I think it should be interesting. Thought about throwing in some cascade, but I like the idea of letting the palisade and calypso do their thing in this beer. Anyone with much experience from both have any recommendations? This grain bill sounds really good.
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Old 11-11-2012, 04:27 AM   #80
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Quote:
Originally Posted by jaynik
This recipe sounds great. I'm going to modify the hop schedule to use up some hops that I have around.

.5 CTZ @ 60
1 Palisade @ 10
1 Calypso @ 0

I think it should be interesting. Thought about throwing in some cascade, but I like the idea of letting the palisade and calypso do their thing in this beer. Anyone with much experience from both have any recommendations? This grain bill sounds really good.
I made this beer, and will have to again. It is the best beer I have ever made. Make this!
But, to be honest I followed the OP recipe, except I dry hopped with a half ounce of cascade pellets. Gave it a very nice nose if I do say so myself. I have never used palisades or calypso, so I can't speak to your hops, but the grain bill wonderful. I can't imagine a well thought out hop combination not working with this.
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