King David II Recipe

Recipe Info

Recipe Image

King David II

by on
Extract
5.5 Gallon(s)
4.5 Gallon(s)
60 min
75%
1.5 packets yeast gypsum at start whirlfloc at 17 Divided into 2 containers on 5/20 and dry-hopped with: 1.4 oz Simcoe leaf, 1.4 oz Azacca and 0.9 Columbus (black cap) 1 oz each Golding(4.3), Willamette(5.1) and German Hallertau(3.2) (purple cap) bottled on 5/23 with 16 oz water and 3.8 oz corn sugar

Fermentables

40% - Dry Malt Extract - Light - US
5
44
6
Extract
24% - Dry Malt Extract - Pilsen - US
3
42
2
Extract
3% - Caramel/Crystal 60 - US
0.33
36
60
Steep
3% - Caramel/Crystal 80 - US
0.33
35
80
Steep
6% - Caramel/Crystal 120 - US
0.75
35
120
Steep
8% - Munich - Light 10L - US
1
35
10
Steep
4% - Vienna - US
0.5
36
4
Steep
4% - Victory Malt - US
0.5
34
28
Steep
8% - Corn Sugar (Dextrose) - US
1
46
0
Late

Hops

Cascade
0.8
Leaf
FirstWort
60 min(s)
7.2
13.6
Centennial
0.6
Leaf
FirstWort
60 min(s)
12
16.9
Simcoe
0.5
Leaf
FirstWort
60 min(s)
13
15.3
Columbus
0.5
Pellet
Boil
15 min(s)
15
9.6
Centennial
1
Pellet
Boil
2 min(s)
12
2.6
Nugget
1
Pellet
Boil
2 min(s)
13.5
3.0
Fuggles
1
Pellet
Boil
2 min(s)
4.8
1.1
Simcoe
0
Pellet
Boil
60 min(s)
13
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

King David II
  • 5.50 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.082 OG
  • 1.016 FG
  • 62.1 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 17.7° SRM Color
  • 75% Efficiency
  • 8.6% ABV Alcohol
  • 282 per 12oz Calories
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