10 gal hugh laurie

All Grain Recipe

Submitted By: mfburge (Shared)
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Brewer: Matt
Batch Size: 11.00 galStyle: American Pale Ale (10A)
Boil Size: 12.46 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: 10 gal
Bitterness: 39.3 IBUsBoil Time: 60 min
Est OG: 1.044 (10.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs CMC Canadian 2-row (1.1 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Melanoiden Malt (20.0 SRM) Grain 3
3.50 oz Acid Malt (3.0 SRM) Grain 4
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 5
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 6
1.00 Whirlfloc Tablet (Boil 7 min) Misc 7
1.00 oz Cascade [5.5%] - Boil 5 min Hops 8
1.00 oz Centennial [10.0%] - Boil 5 min Hops 9
1.00 oz Mosaic [11.6%] - Boil 5 min Hops 10
1.00 oz Cascade [5.5%] - Steep 20 min Hops 11
1.00 oz Centennial [10.0%] - Steep 20 min Hops 12
1.00 oz Mosaic [11.6%] - Steep 20 min Hops 13
1.0 pkgs Vermont Ale (The Yeast Bay #) Yeast 14
2.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 15
2.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 16
2.00 oz Mosaic [11.6%] - Dry Hop 5 days Hops 17
2.00 oz Cascade [5.5%] - Dry Hop 4 days Hops 18
2.00 oz Centennial [10.0%] - Dry Hop 4 days Hops 19
2.00 oz Mosaic [11.6%] - Dry Hop 4 days Hops 20

Taste Notes

Fresh brewed 1-17-16, 10.25 gal, 1.048 og.

Notes

mash: gypsum 9.2, epsom salt 2.8, baking soda 2.0, calclium chloride 2.4 sparge: gypsum 15, epsom salt 4.6, calcium chloride 3.9. Fermentor pH 5.43. Mash pH 5.36 after 5.

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