72IBU
Member
9 lbs Pale 2 row
2 lbs Crystal 80L
1/2 lb Chocolate Malt
1/4 lb Smoked Malt
Mash in 14 qts at 169, goal of 152
I hit a little low at 150, so I added 3 cups boiling water and brought the mash to 153
Fly sparge 4 gal at 168
I had 6.5 gal in the kettle so I topped up to 7 gal
1 oz Northern Brewer 9% AA at 60 min
.25 oz Yakima Goldings 5.9% AA at 30
.25 oz Yakima Goldings 5.9% AA at 15
.25 oz Yakima Goldings 5.9% AA at 10
1 tsp irish moss at 10
.25 oz Yakima Goldings 5.9% AA at 5
.25 oz Yakima Goldings 5.9% AA at flameout
I discovered Sierra Nevada Tumbler the other week and loved it. This is my attempt to come up with a similar beer. I just finished brewing it today and plan to add tasting notes over the next few weeks as it finishes. I did not intend this to be a clone, I am trying to come up with a solid brown, similar to Tumbler, that I can refine down the road.
A few notes on the recipe:
I use brewsmith so the numbers here are based off of that. My goal was to hit 1053 with a 5.5 gal batch. This was my second all grain batch and I am still refining my equipment values in the software. My first batch I was at a 70% efficiency, but this one I hit 77% efficiency so the OG was high (not a bad thing). I also was a little low on final volume. I fly sparge with a colander on top of the cooler pouring the sparge water over it so I don't disturb the grain bed.
I originally planned to use 1/2 lb smoked malt. I was going for just a hint of smoke, not a lot. The LHBS said what they had was a very strongly smoked malt and recommended 1/4 lb. After tasting the wort I think I would have gone with 1/2 lb, I really couldn't pick up on any smoke at all. I guess I will see if there is any there when it is finished.
Sierra Nevada says they use Challenger. LHBS did not have challenger so I substituted Northern Brewer.
I pitched the yeast about an hour ago, so I will continue to update the thread as the beer progresses. I plan on leaving it in primary for 10-14 days and then transferring to the secondary for 2 days to clarify with gelatin. I keg and force carb after that, usually I get the beer carbed in about 2 days. Hopefully by the 22 or 23rd I can update everyone with how it turned out.
2 lbs Crystal 80L
1/2 lb Chocolate Malt
1/4 lb Smoked Malt
Mash in 14 qts at 169, goal of 152
I hit a little low at 150, so I added 3 cups boiling water and brought the mash to 153
Fly sparge 4 gal at 168
I had 6.5 gal in the kettle so I topped up to 7 gal
1 oz Northern Brewer 9% AA at 60 min
.25 oz Yakima Goldings 5.9% AA at 30
.25 oz Yakima Goldings 5.9% AA at 15
.25 oz Yakima Goldings 5.9% AA at 10
1 tsp irish moss at 10
.25 oz Yakima Goldings 5.9% AA at 5
.25 oz Yakima Goldings 5.9% AA at flameout
I discovered Sierra Nevada Tumbler the other week and loved it. This is my attempt to come up with a similar beer. I just finished brewing it today and plan to add tasting notes over the next few weeks as it finishes. I did not intend this to be a clone, I am trying to come up with a solid brown, similar to Tumbler, that I can refine down the road.
A few notes on the recipe:
I use brewsmith so the numbers here are based off of that. My goal was to hit 1053 with a 5.5 gal batch. This was my second all grain batch and I am still refining my equipment values in the software. My first batch I was at a 70% efficiency, but this one I hit 77% efficiency so the OG was high (not a bad thing). I also was a little low on final volume. I fly sparge with a colander on top of the cooler pouring the sparge water over it so I don't disturb the grain bed.
I originally planned to use 1/2 lb smoked malt. I was going for just a hint of smoke, not a lot. The LHBS said what they had was a very strongly smoked malt and recommended 1/4 lb. After tasting the wort I think I would have gone with 1/2 lb, I really couldn't pick up on any smoke at all. I guess I will see if there is any there when it is finished.
Sierra Nevada says they use Challenger. LHBS did not have challenger so I substituted Northern Brewer.
I pitched the yeast about an hour ago, so I will continue to update the thread as the beer progresses. I plan on leaving it in primary for 10-14 days and then transferring to the secondary for 2 days to clarify with gelatin. I keg and force carb after that, usually I get the beer carbed in about 2 days. Hopefully by the 22 or 23rd I can update everyone with how it turned out.
