The second In-law Elixir, #Azacca was made as a SMASH to try out some free hops received from renewing my American Homebrewers Association membership. (Thanks for the Azacca and Jarrylo, AHA!)
In-law Elixir #Azacca Recipe
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 40.1 IBUs | 5.9 SRM | 1.056 | 1.013 | 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (Rahr) | 12 lbs | 96 |
| Cara-Pils/Dextrine | 8 oz | 4 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Azacca | 0.75 oz | 60 min | First Wort | Pellet | 10.3 |
| Azacca | 0.75 oz | 17 min | Boil | Pellet | 10.3 |
| Azacca | 0.5 oz | 0 min | Aroma | Pellet | 10.3 |
| Azacca | 2 oz | 7 days | Dry Hop | Pellet | 10.3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.10 Items | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| California Ale (WLP001) | White Labs | 77% | 68°F - 73°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 153°F | 60 min |
| Pre-vorlauf Infusion | 165°F | 5 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 10 days | 68°F |
| Secondary | 7 days | 70°F |
| Tertiary | 5 days | 32°F |
| Aging | 7 days | 45°F |
Notes
| Measure 7 gallons in kettle first (use 5 gallon bucket to make it easy) ==== Use formula here for mash/sparge volumes: https://byo.com/mead/item/448-cheap-and-easy-batch-sparging Try to get equal portions from mash and sparge so 3.5 gallons from each. BUT want to maintain 1.5 grain/water ratio during mash so: Mash with 3.75gal/ (the .25 is mash tun deadspace), then add 1.25 gallons at end of mash and before vorlaufing. (approx 1.25 gallons absorbed into wort.) With that, should collect 3.5 from mash. (Drain mash into ale pail so I can measure the volume captured and note the grain absorption.)Then sparge with 3.5 gallons water. that should collect 7 gallons total. ==== Efficiency high: about 83%. post boil gravity about 16 brix/1.065. put 4.75 gallons in fermenter along with .5 gallons purified drinking water to bring down to desired 1.059 (and .25 gallon/.9 liter yeast starter made 5.5) ==== KEGGING: 1 day at 35* & 20 psi 4 days at 45* & 15 psi === first taste on day 4 in keg. Not fully carbed yet. Still "green"... harsh, extra bitter. Very clear, though there were some 'floaters' in first two pints pulled. === Delicous after 2 weeks. Much less harsh. === Bottled 12 for Nathan Waites, 6 for competition, 1 for self/test, and 1 bomber for cousin Joey on Oct 20. |
This recipe was exported from BeerSmith and embedded using the BeerXML WordPress plugin.
Awards
Honorable Mention - American Beers
2015 ABQBeer.com Holiday Fiesta
Albuquerque, NM
