Luckiest Man Ale
All Grain Recipe
Submitted By: SWSommer (Shared)
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|Brewer: Scott Sommer|| |
|Batch Size: 5.00 gal||Style: American Pale Ale (18B)|
|Boil Size: 6.23 gal||Style Guide: BJCP 2015|
|Color: 5.9 SRM||Equipment: 10 Gallon Cooler Mash Tun|
|Bitterness: 45.3 IBUs||Boil Time: 60 min|
|Est OG: 1.058 (14.2° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.012 SG (3.2° P)||Fermentation: Ale, Two Stage|
|ABV: 5.9%||Taste Rating: 30.0|
||Ross Lane Brewery
||Gypsum (Calcium Sulfate) (Mash 60 min)
|10 lbs 8.00 oz
||Pale Malt (2 Row) US (2.0 SRM)
||Caramel/Crystal Malt - 60L (60.0 SRM)
||Cara-Pils/Dextrine (2.0 SRM)
||HBC 366 (Experimental) [15.0%] - Boil 60 min
||HBC 366 (Experimental) [15.0%] - Boil 30 min
||Whirlfloc Tablet (Boil 15 min)
||Yeast Nutrient (Boil 10 min)
||HBC 366 (Experimental) [15.0%] - Boil 0 min
||Safale American (DCL/Fermentis #US-05)
||HBC 366 (Experimental) [15.0%] - Dry Hop 7 days
NotesAdded 1 tsp of Gyposum to 7.5 gal of water 7:40pm
3.5 gal to 172F for mash in. 7:45pm.
Pitched dry yeast to 1 cup 85F water to rehydarte 8:00pm. Wet for 15 min.
Boiling 2 cups water with 5tbl of pale malt extract for proofing. Boil 10 min. 8:05pm
Stir in yeast to water and let stand 30 min. 8:15pm.
Cooling wort for proofing. Cooled to 75F.
Added 1 cup of wort to Ehrlenmeyer flask. Added yeast slurry. Rinsed yeast cup with a 1/4 cup of wort and pitched to flask. Yeast proofing begin at 8:40pm
3.5gal at 140F. Going to 172F. m 8:40pm.
Heating spare water on separate burner. At 95F at 8:40pm.
Starting to boil adjustment water, if necessary. 8:45pm.
Mash water at 160F and sparge water at 145F at 9:00pm.
Rinsed mash tun with hot water to preheat at little.
Mash in at 9:10pm. All water and grain added by 9:15pm. Mash temp = 152F.
Each check will include temp check and stir
Checking at 9:25pm - 152F
Checking at 9:35pm - 152F
Checking at 9:45pm - 150F - added 2 cups 180F water
Checking at 9:55pm - 150F - added 2 cups 180F water
Checking at 10:05pm - starch conversion check - 150F - iodine check indicates no starch - added 2 cups 180F water
Checking at 10:15pm - starch conversion check - Finished at 150F
Removed 6 cups from sparge water. Sitting at 165F - 10:10pm
Vorlauf went well. Mash not stuck. 12 4-cup returns produced very clear wort.
Separated wort into two pots and brought to a boil.
11:00pm - larger pot boiling, adding 1/2 of 60 min hops.
11:05pm - smaller pot boiling, adding 1/2 of 60 min hops.
11:30pm - added 1/2 of 30 min hops to each pot.
11:45pm - added Whirlfloc
11:50pm - added yeast nutrient
Sterilized fermenter bucket and all racking equipment.
12:00am - FO, starting cooldown
12:10am - 130F
12:22am - 95F
12:25am - whirlpooled to force solids down to the bottom
12:35am - 85F
1:00am - Pitched yeast. Yeast appeared to be flocculant and active. Rinse out flask with the new beer.
Added airlock to bucket.
5.0 gal finished.