Brewday, clone of Lagunitas Censored Ale, anglicized

Leaving work early, but I'll have my requisite 44 hours in so I'm not slacking! Going to the beach for a nice walk in the late afternoon sun, then it's home for an all-grain brew session.

The recipe is derived from this podcast, Can You Brew It: Lagunitas Censored on the Brewing Network, The Jamil Show, Can You Brew It?. I've made this once before and I didn't think it was anywhere near 'cloned'. Probably the process (mine vs. their's) was wrong. It was still mighty tasty and I drank it all, mind you, but just not cloned.

To try something a bit different, which actually meant "I don't know what change(s) to make to my process to make the original recipe taste closer to Lagunitas Censored Ale", I decided to change all of the American malts (Briess) to English ones (Crisp). 

• Maris Otter instead of 2 row pale ale, 
• Crysal 60 instead of Caramel 60, and 
• Crisp roasted barley instead of the Briess roasted barley. 

I call this an anglicized version of the CYBI recipe. Quite right, eh? Brilliant!! Oh, wait, that's an Irish exclamation, not British. It fits, no matter what the country of origin. But, already, I digress.
I'll get back with you, probably later tonight (didn't happen), to fill in the recipe specifics and how the brew session went, a la The Mad Fermentationist blog on his brew sessions. 



Anglicized Lagunitas Censored Ale clone

Recipe Specifics 
 ----------------
Batch Size (Gal): 6.00
 
I need to run this through Pro-mash, don't I?

Total Grain (Lbs): 15.75
Anticipated OG: x.xxx
Anticipated SRM: xx.x
Anticipated IBU: xx.x
Brewhouse Efficiency: xx %
Wort Boil Time: 90 Minutes

Grain
------
Crisp Maris Otter  11.8125 lbs (5.36 kg)  -- 75.0%
Weyermann Munich Type II 1.5625 lb (0.71 kg)  9.9%
Weyermann Pale Wheat 1.25 (0.57 kg) 7.9%
Crisp Crystal Malt 60L 1.0625 lb 0.48 kg) 6.7%
Crisp Roasted Barley 0.0625 lb (0.03 kg) 0.4%


Hops
------
Willamette (Pellet, 4.60% AA) @ 60 min.
Cascade (Pellet, 4.60% AA) @ 15 min.
Horizon
Centennial
Liberty


Yeast
------
White Labs English Ale, WLP002

Water Profile
--------------
Profile: Titusville FL, filtered through activated carbon to remove chlorine

Mash Schedule
-------------
Sacch Rest - 60 min @  F
Mash Out - 10 min @ 168 F

Notes
------
7/16/11 Brewed with Audrey

Collected 6.75 gallons of 1.038 runnings with a batch sparge.

Left out the whirlfloc and yeast nutrient.

Chilled to 65 F and pitched with 1 rehydrated (85 F for 15 min) pack of US-05. Shook for 5 minutes to aerate. Left at 65 ambient to ferment.

Good fermentation after 18 hours.

7/24/11 Fermentation appears to be mostly complete.

8/7/11 Bottled, down to 1.012. Added 3.5 oz of cane sugar to the 4.38 gallons of beer we yielded. Aiming for 2.5 volumes of CO2.

9/23/11 Solid beer, but not great.  The Willamette lent a spicy hop character that I'm not enamored with, not to say it is a bad beer, just one that I don't love.