MamaSuesBrews
Member
- Joined
- Jan 14, 2014
- Messages
- 24
- Reaction score
- 2
Team - I will be brewing the below Jamil clone tomorrow. Has anyone else tried this and, if so, is it close - any tips gratefully received.
I have a couple of questions. Firstly, I don't have any WLP002 - I do, however have some washed 1335 British Ale II that I can make a starter with - is this a good enough substitute? Secondly, I don't have any Horizon but I do have plenty of all the rest - any recommendations for a substitute (should I double up on the Summit?). Cheers
_______________
Lagunitas IPA: 6 gallon post-boil volume
O.G. 1.060 F.G. 1.020 (Target 1.018) IBU's 46.8 (Rager)
10.9 lb. American 2-row
.87 lb. Wheat Malt
.82 lb. Munich 10L
.55 lb. Crystal 60L
1.3 lb. Crystal 10L (brewer stated Crisp Crystal 15L - Wassup Jamil? :wink: )
Mash temp 160. (Jamil suggested reducing to 158) Burtonize H20.
Boil 60 minutes
4 g. Summit 18.5% 60 min
10 g. Horizon 12% 60 min
23 g. Willamette 4.7% 30 min
11 g. Centennial 10% 30 min
34 g. Cascade 5.75% 1 min or knock-out
Dry hops: 21 g. Cascade, 21 g. Centennial for 5 days (brewer cold crashed and left in for 7 days)
Yeast: WLP 002 or WY 1068 London ESB
Ferment at 66 for 3 days, ramp over 3-4 days to 70
I have a couple of questions. Firstly, I don't have any WLP002 - I do, however have some washed 1335 British Ale II that I can make a starter with - is this a good enough substitute? Secondly, I don't have any Horizon but I do have plenty of all the rest - any recommendations for a substitute (should I double up on the Summit?). Cheers
_______________
Lagunitas IPA: 6 gallon post-boil volume
O.G. 1.060 F.G. 1.020 (Target 1.018) IBU's 46.8 (Rager)
10.9 lb. American 2-row
.87 lb. Wheat Malt
.82 lb. Munich 10L
.55 lb. Crystal 60L
1.3 lb. Crystal 10L (brewer stated Crisp Crystal 15L - Wassup Jamil? :wink: )
Mash temp 160. (Jamil suggested reducing to 158) Burtonize H20.
Boil 60 minutes
4 g. Summit 18.5% 60 min
10 g. Horizon 12% 60 min
23 g. Willamette 4.7% 30 min
11 g. Centennial 10% 30 min
34 g. Cascade 5.75% 1 min or knock-out
Dry hops: 21 g. Cascade, 21 g. Centennial for 5 days (brewer cold crashed and left in for 7 days)
Yeast: WLP 002 or WY 1068 London ESB
Ferment at 66 for 3 days, ramp over 3-4 days to 70
