Marty's Four Ohh Face (AG)REV.B
All Grain Recipe
Submitted By: ren1999 (Shared)
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Brewer: Robert Newman, Sean Linvill, Martin Muzzillo | |
Batch Size: 11.00 gal | Style: American Pale Ale (10A) |
Boil Size: 12.46 gal | Style Guide: BJCP 2008 |
Color: 9.4 SRM | Equipment: 15 Gallon Pot - 10 Gallon Cooler |
Bitterness: 48.6 IBUs | Boil Time: 60 min |
Est OG: 1.045 (11.2° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11.00 gal |
All Grain Pale Ale (Distilled Base Water) |
Water |
1 |
6.49 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
0.55 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
8 lbs |
American 2-Row (Briess)- 5lb (2.1 SRM) |
Grain |
4 |
5 lbs |
Rahr Premium Pilsner Malt (2.1 SRM) |
Grain |
5 |
4 lbs |
Crisp Maris Otter (4.8 SRM) |
Grain |
6 |
1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
7 |
8.00 oz |
Briess Caramel 90L (120.9 SRM) |
Grain |
8 |
6.00 oz |
Weyermann® Acidulated Malt (3.2 SRM) |
Grain |
9 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
10 |
0.50 oz |
Centennial [10.0%] - Boil 45 min |
Hops |
11 |
2.00 oz |
Cascade [5.5%] - Boil 20 min |
Hops |
12 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
14 |
1.00 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
15 |
0.50 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
16 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
17 |
Notes
Attempt to duplicate the extract version malt bill while attempting to improve the malt flavor and increase the body. the hops are similar but additional hops added for more hop flavor.
Malt Bill: (Extract Malt was Pilsner LME and Maris Otter LME)
1.) 2-Row Briess - Base malt for fermentables
2.) Rahr Pilsner Malt - Base malt to start building the maltiness, clean malt flavor
3.) Crisp Maris Otter - Base malt to build upon the pilsner to add more malt flavor while giving hints of English pale flavor.
4.) Caramel 60L - Used to add body, foam stability, and carmel malty sweetness. Also to build color. (Toasted bread and pronounced, full caramel flavor)
5.) Caramel 90L - Used to add body, foam stability, color and to build malt flavor complexity. (Molasses and sweet date flavors)
6.) Simpson's Golden Naked Oats - Addition for malt flavor complexity and body. (Sweet berry-nut, light caramel)
7.) Acidulated Malt - To reduce mash PH.
Hops:
1.) Columbus (Tomahawk) 60min - Base IBU build, Clean Bitterness.
2.) Cascade 20 min - Hop flavor addition.
3.) Cascade 5 min - Hop Aroma addition. (Grapefruit/Citrus)
Yeast:
California Ale - Very clean flavor, balance and stability. Accentuates hop flavor, High attenuation for clarity.This Recipe Has Not Been Rated