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 galStyle: American Pale Ale (10A)
Boil Size: 12.46 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: 15 Gallon Pot - 10 Gallon Cooler
Bitterness: 48.6 IBUsBoil 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.

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