Sasquatch (Sierra Nevada Bigfoot Clone)
Here's my Sasquatch recipe, converted to LME
ProMash Recipe Printout
Recipe : Sasquatch
Recipe Specifics
----------------
Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Extract (LBS): 14.00
Anticipated OG: 1.095 Plato: 22.68
Anticipated SRM: 14.5
Anticipated IBU: 90.7
Wort Boil Time: 90 Minutes
(90 minute total boil, hopping last 60)
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.3 12.50 lbs. Light Liquid Malt Extract 1.035 7
7.1 1.00 lbs. Crystal 55L Great Britian 1.034 55
3.6 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
(Steep grains at 150 for 30 minutes, rinse with 170 degree water, etc.)
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Chinook Whole 13.00 59.4 60 min.
0.75 oz. Centennial Whole 10.50 14.7 30 min.
1.00 oz. Cascade Whole 5.75 10.7 30 min.
0.50 oz. Centennial Whole 10.50 3.8 10 min.
0.50 oz. Cascade Whole 5.75 2.1 10 min.
0.50 oz. Cascade Whole 5.75 0.0 Dry Hop
0.25 oz. Centennial Whole 10.50 0.0 Dry Hop
0.25 oz. Chinook Whole 13.00 0.0 Dry Hop
Yeast
-----
Use either Wyeast 1056 or WLP001, definitely make a big starter, or brew a batch of APA or XPA (wouldn't go over 1.050 or so) to grow up the yeast and then pitch on the cake. Better still, get a quart of slurry of either of these from your local brewpub! If possible, oxygenate wort at pitching, again at 12 hours and again at 24.
Submitted by:
| Name: |
Fletch |
| Email: |
Not Available |
< Back
|
|
| Contacts |
Untitled Document
Board of Directors
|
|
