Luckiest Man Ale

All Grain Recipe

Submitted By: SWSommer (Shared)
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Brewer: Scott Sommer
Batch Size: 5.00 galStyle: American Pale Ale (18B)
Boil Size: 6.23 galStyle Guide: BJCP 2015
Color: 5.9 SRMEquipment: 10 Gallon Cooler Mash Tun
Bitterness: 45.3 IBUsBoil 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

Ingredients
Amount Name Type #
7.56 gal Ross Lane Brewery Water 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
10 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
5.20 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
0.50 oz HBC 366 (Experimental) [15.0%] - Boil 60 min Hops 6
0.50 oz HBC 366 (Experimental) [15.0%] - Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.00 oz HBC 366 (Experimental) [15.0%] - Boil 0 min Hops 10
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
1.00 oz HBC 366 (Experimental) [15.0%] - Dry Hop 7 days Hops 12

Notes

Added 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.