NJ Pride & Joy

All Grain Recipe

Submitted By: SimplyBeer (Shared)
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Brewer: Peter
Batch Size: 5.00 galStyle: Mild (11A)
Boil Size: 6.42 galStyle Guide: BJCP 2008
Color: 7.7 SRMEquipment: Keggle
Bitterness: 44.5 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 9.60 oz White Wheat Malt (2.4 SRM) Grain 3
1 lbs 4.00 oz Munich Malt (9.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
0.40 oz Magnum [12.9%] - Boil 60 min Hops 6
10.00 fermcap (Boil 60 min) Misc 7
0.50 oz Centennial [11.0%] - Boil 20 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Centennial [11.0%] - Boil 10 min Hops 10
1.00 oz Centennial [11.0%] - Boil 5 min Hops 11
2.00 oz Centennial [10.0%] - Boil 0 min Hops 12
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 13
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 14
1.00 oz Centennial [11.0%] - Dry Hop 3 days Hops 15
1.00 oz Centennial [11.0%] - Dry Hop 3 days Hops 16

Taste Notes

Last 2oz of hops added small handfuls every 20 secs for the last 2 min. Dumped remaining oz at flame out.