Not sure if this is posted in the correct area as I thought this was for proven recipies, in any case mods please feel free to move.
Was looking for something similar to Hooker and came across the attached, any thoughts?
Recipe Specifications
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Boil Size: 30.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.046 SG
Estimated Color: 12.7 EBC
Estimated IBU: 40.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
4.20 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 89.4 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 2 6.4 %
0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 4.3 %
30.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 4 15.1 IBUs
30.00 g Goldings, East Kent [6.80 %] - Boil 60.0 Hop 5 22.8 IBUs
35.00 g Saaz [4.00 %] - Boil 5.0 min Hop 6 2.8 IBUs
25.00 g Cascade [5.50 %] - Aroma Steep 1.0 min Hop 7 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.70 kg
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Name Description Step Temperat Step Time
Mash In Add 13.06 l of water at 75.1 C 65.6 C 75 min
Sparge: Fly sparge with 22.45 l water at 75.6 C
Notes:
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A visit to the brewery and we was told they use us 05 yeast.
US05 and WLP001 are pretty much the same from what I have heard.
hope that wasn't confidential ???
If a brewery tells something to a member of the public? Nah! ;D
Learned along time ago that a secret is no longer a secret when 2 people know it. :)
cheers guys 05 it is so.
3 things: I think twice as much wheat as crystal is used, so I would up the wheat, or lower the crystal. The bittering hops are northdown and fuggles, but any english hop will probably do fine. Last: the cascade outweighs the saaz by about 15%, so I would switch the values you have in favour of cascade.
Fermentation should be at about 19c, raising to 21 after 2 days or so.
also, both the late hops are steeped/whirlpooled rather than boiled for any amount of time.
thanks
The recipe is at the end of this article.
http://www.beoir.org/index.php?option=com_content&view=article&id=51:a-visit-with-hooker-brewery&catid=26:general-articles&Itemid=94
Good bit of detail on the hops too.
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Galway Hooker
Hops
Bittering hops: 1st Gold and Fuggles
Late Hops: Saaz end of boil, Cascade in whirlpool.
Bitterness target 35 IBUs
Grist
Grist Load:
90% Pearl, 7% malted wheat, 3% crystal
Fermentation
Gravity: OG: 1.041 PG: 1.007
Temperatures: Initial temp of 19oC to top temp of 22oC
Conditioning
1oC for a minimum of 4 weeks, usually 6 six weeks if possible
Filtration
Filtered at 1oC to 10 microns
Carbonation
Carbonated to 2.5 vols
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I'd say it's a medium body mash and the lagering makes it crisper.
Tranferred to secondary 1016, tastes just like GH :o bit of chill and 50:50 and away we go :)
Thanks to the judges who scored this 170 and 6th place in the summer session comp.