53 Stonefire Pale

All Grain Recipe

Submitted By: bbbilly05 (Shared)
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Brewer: Mark Bilbrough
Batch Size: 6.60 galStyle: American Pale Ale (10A)
Boil Size: 8.45 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Billy's Brew System - All Stainless
Bitterness: 12.7 IBUsBoil Time: 90 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Three Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.96 g Calcium Chloride (Mash 60 min) Misc 1
3.96 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs 8.98 oz Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 3
1 lbs 14.81 oz Munich I (Weyermann) (7.1 SRM) Grain 4
8.82 oz Crystal Malt, Pale - 50L (Thomas Fawcett) (50.0 SRM) Grain 5
7.53 oz Carafoam (Weyermann) (2.0 SRM) Grain 6
0.25 oz Goldings, East Kent [5.6%] - Boil 90 min Hops 7
0.35 oz Chinook [11.0%] - Boil 30 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
1.12 oz Cascade 6.2% [6.2%] - Boil 0 min Hops 10
1.12 oz Centennial 12.5% [12.5%] - Boil 0 min Hops 11
1 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 12
1.12 oz Cascade 6.2% [6.2%] - Dry Hop 10 days Hops 13
1.12 oz Centennial 12.5% [12.5%] - Dry Hop 10 days Hops 14

Notes

Mission Street Pale Ale OG 1044 IBUs 12.2 SRM 4.1 3.85kg Pale Malt 80% 720g Munich 15% 240g Carapils 5% 90 minute boil 7g Fuggles 4.75%AA at 90m 7g Chinook 13%AA at 30m 24g Cascade 6% at 0m 24g Centennial 10.5%AA at 0m 24g Centennial dry hop 24g Cascade dry hop WLP002 Mash at 145F for 60m, 155F for 10m, then mash out RO Water, gypsum and CaCl to 100ppm Cool to 17C and pitch, raise to 19C after 24 hours. Discussion Notes: IBU is calculated lower due to the 45 minute whirlpool which provides not IBUs according to Rager. However, Chad did not use a long whirlpool, so he changed the hops to Chinook at 60m and Cascade/Centennial at 30m. Chad dry hopped at 5 days in primary and cold crashed at 10 days, kegged at 15 days. He did not that the sample he tasted after crashing did not taste right, but after carbing, that off-flavor went away.