Clibit
Clone recipe from the excellent alesoftheriverwards blog.

http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html?m=1


Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.82 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.049 SG
Measured FG: 1.012 SG
ABV: 4.8%
Estimated Color: 4.5 SRM
Estimated IBU: 33 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
 

Grain:
81.9% - 8lbs 8oz - CMC Superior Pale Ale Malt (3.1 SRM)
18.1% - 1lbs 14oz - Flaked Oats

Hops:
First Wort Hop - 0.27 oz CTZ [14.20 %] - 16.3 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil:  5min - 0.5 oz Amarillo [8.50 %] - 3.1 IBUs
Boil:  5min - 0.5 oz Centennial [10.00 %] - 3.6 IBUs
Boil:  5min - 0.5 oz Mosaic [13.00 %] - 4.7 IBUs
20 Minute Whirlpool 185f - 0.75 oz Amarillo [8.50 %] - 1.4 IBUs -
20 Minute Whirlpool 185f - 0.75 oz Centennial [10.00 %] - 1.7 IBUs
20 Minute Whirlpool 185f 0.75 oz Mosaic [13.00 %] - 2.2 IBUs
Dry Hop: 5 days - 2.00 oz Amarillo [8.50 %] 
Dry Hop: 5 days - 2.00 oz Centennial [10.00 %]
Dry Hop: 5 days - 2.00 oz Mosaic [13.00 %]

Yeast:
 

Mash:
Sacch rest - 60 min @ 150.0 F 

Sparge:
Fly Sparge 5.50 gallons 170f

Misc: 60 seconds of pure O2. Cherry Hill, NJ Tap water. Mash pH 5.35, Water Profile ( 132ppm Ca, 19ppm Mg, 7ppm Na, 147ppm Cl, 146ppm SO4). Some acid malt and some Lactic acid was used to lower the mash pH, your water profile may vary.

Notes: Fermentation temp was 66f for 7 days, then kegged and dry hopped in the keg for 5 days. Tapped 14 days from brewday.
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GHW
Lots of neipa chat at the mo. Will post my (as yet untried) recipe later!
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nbpicklesno2
I'll do the same once I've made it on Saturday
Pete
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