Gold Dot Staggers & Jags - Beer Recipe - Brewer's Friend

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Gold Dot Staggers & Jags

200 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Davey and Lisa Allen of Heater Allen
Hop Utilization: 99%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday September 26th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.70 lb Rahr - Premium Pilsner8.7 lb Premium Pilsner 36.8 1.75 72.7%
2.90 lb Flaked Rice2.9 lb Flaked Rice 40 0.5 24.2%
6 oz Weyermann - Acidulated6 oz Acidulated 27 3.4 3.1%
11.97 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Barth-Haas - Hallertauer Magnum0.15 oz Hallertauer Magnum Hops Pellet 13.5 Boil 70 min 4.11 3.3%
5 ml Barth Hass Flex hop Extract5 ml Barth Hass Flex hop Extract Hops Extract 5 Boil 70 min 45.45 3.9%
0.80 ml Centennial0.8 ml Centennial Hops Pellet 10 Boil 10 min 0.2 0.6%
0.80 ml Nelson Sauvin0.8 ml Nelson Sauvin Hops Pellet 12.5 Boil 10 min 0.25 0.6%
1.20 ml Centennial1.2 ml Centennial Hops Pellet 10 Whirlpool at 170 °F 20 min 0.17 0.9%
1.20 ml Nelson Sauvin1.2 ml Nelson Sauvin Hops Pellet 12.5 Whirlpool at 170 °F 20 min 0.21 0.9%
0.05 oz Cascade0.05 oz Cascade Hops Pellet 7 Dry Hop 7 days 1.1%
2 oz Chinook2 oz Chinook Hops Pellet 13 Dry Hop 7 days 44.3%
2 oz HBC 5862 oz HBC 586 Hops Pellet 10 Dry Hop 7 days 44.3%
128.07 ml / 0.00
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.49 18  
Mash volume with grains 5.45 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 0.26 1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 3 12  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0 -0  
Going into fermentor 5.5 22  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the pilsner malt and set aside 10 percent by weight, or about 14 oz (400 g). In 2 gallons (7.6 liters of water), add the smaller portion of pils to the rice and do a cereal mash: Stirring frequently avoid scorching, raise to 209°F (98°C), and hold here for 20 minutes while continuing to stir. (I can only imagine a paint mixer would do the job, but it sounds like a pain in the butt. Maybe have your friend hold down the paint mixer while you mash in.)

Using 2 more gallons of water, mash in at 97°F (36°C), then combine with the hot rice porridge to bring the total mash to 144°F (62°C)—cooler is fine, but then raise it to that step. Rest 60 minutes; raise to 154°F (68°C) and rest 30 minutes; then raise to 162°F (72°C) and rest 15 minutes. Give it a stir and use iodine to check for conversion.

If it passes, mash out: Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6.5 gallons (25 liters), depending on your evaporation rate. Boil for 70 minutes, adding hops and extract according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add whirlpool hops, and allow 20 minutes to steep. Chill to about 50°F (10°C), aerate, and a healthy yeast starter (or re-pitch from a recent lager brew). Allow a free-rise to 64°F (18°C) and ferment until complete, about 5–7 days. Add dry hops for 3 days, or it until [it passes VDK]. Crash, rack to secondary, fine for clarity, package, and carbonate.

BREWER’S NOTES
Grains: Any two-row North American pilsner malt is fine for the base. If you must, swap out the ricemeal for flakes or syrup (thus avoiding the cereal mash but arguably ending up with a simpler beer).
Dry hop: We bung, raise the CO2 pressure to 15 psi, then dry hop.

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  • Last Updated: 2024-09-28 00:32 UTC