Beer Forum

Has anyone scribbled down the recipe for the Levitation ale?

Well, this is my probably inaccurate but certainly scrawled while listening live to the show:

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Stone Levitation

4.25kg British Pale Ale Malt
0.5 kg Crystal 75
0.25 Crystal 150
20g Black Patent Malt

157 Mash Temp

14g Columbus 90min
29 g amarillo 20min
33g crystal 20min
11g simcoe 20min

42g Amarillo Dry Hop

WLP007 English Ale Yeast
Ferment at 67F, 19.5C

Dry Hop at 65F 18C

Do a diacatyl rest
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I was one of the requesters for a repeat of the recipe so it took a couple of gos. I try and scrawl what I can and then just wait for the podcast to ensure I got the recipe right because Jamil does read them out quick (which isn't a problem because we do have the podcasts to listen to).

Any corrections anyone?

Cheers
Simon

To add to the above, I think I remember Jamil said they were all British malts. Anyone else remember any different?

mauriceatron wrote:To add to the above, I think I remember Jamil said they were all British malts. Anyone else remember any different?

Yup, it was all Bairds stuff.

Where can I get the Bairds crystal malts?
I can't find the 150L crystal anywhere.

Forget it - the podcast says Northern brewer for Simpsons malts.

Brewing this this week and already have a bunch of hops but they are not the same as listed in recipe/interview. Im looking for some advice on using the hops I have. I know it won't make the same beer but Im just looking for a couple of opinions on how to get the best beer I can using the hops I have. I have all the grains for the grist bill and I have:

Galena
N. Brewer
Mt. Hood
Cascade

I think I should get buy but how?

Chris

I just want to add that the Amarillo is at 30 minutes and the Simcoe and Crystal are at 20. Jamil says the beer finishes at 3.3-3.2 plato which means it should go from 1.046 down to 1.013. I intend to brew this to have a nice session beer in my kegerator.

Does anyone know what IBU we are shooting for? I have calculated 65 with Rager. Thanks.

I'm Brewing this today. I remember Mitch saying that in the wort the ibus where about 65 but after fermentation they were about 50. I'm also subing c 150 for special b.

For the hopping. You could do the whirlpool technique and put those 20 min addition at flame out and whirlpool for 20 min like Miraz did for the clone.