Lyons Hasselhouse

All Grain Recipe

Submitted By: deric (Shared)
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Brewer: Deric Panet-Raymond
Batch Size: 20.00 galStyle: Special/Best/Premium Bitter (8B)
Boil Size: 24.26 galStyle Guide: BJCP 2008
Color: 7.6 SRMEquipment: 3rd Rock Brewing - 20 Gallon
Bitterness: 34.4 IBUsBoil Time: 60 min
Est OG: 1.041 (10.3° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 3.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1.00 tsp Calcium Chloride (Mash 60 min) Misc 2
2.00 ml Lactic Acid (Mash 60 min) Misc 3
23 lbs 12.96 oz Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 4
3 lbs 15.49 oz Munich II (Weyermann) (8.5 SRM) Grain 5
1 lbs 15.75 oz Caramunich III (Weyermann) (71.0 SRM) Grain 6
1.58 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min Hops 7
3.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
1.50 tsp Calcium Chloride (Boil 60 min) Misc 9
1.58 oz Fuggles [4.5%] - Boil 20 min Hops 10
1.00 Whirlfloc Tablet (Boil 5 min) Misc 11
4.74 oz East Kent Goldings (EKG) [5.0%] - Steep 10 min Hops 12
4.0 pkgs Pacific Ale (White Labs #WLP041) Yeast 13
2.00 tsp Amylase Enzyme (Primary 3 days) Misc 14

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