Experimental X626

All Grain Recipe

Submitted By: GakonaBrewing (Shared)
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Brewer: Eddie McG
Batch Size: 12.00 galStyle: American Pale Ale (10A)
Boil Size: 13.72 galStyle Guide: BJCP 2008
Color: 12.9 SRMEquipment: Brew-Magic
Bitterness: 51.5 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs 12.27 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 1.95 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs 4.37 oz Victory Malt (25.0 SRM) Grain 3
1 lbs 1.47 oz Crystal 75 (3.0 SRM) Grain 4
1 lbs 1.47 oz Mystrewy Malt (25.0 SRM) Grain 5
2.36 oz Centennial [10.0%] - Boil 60 min Hops 6
2.36 oz Cascade [5.5%] - Boil 30 min Hops 7
1.00 oz Centennial [10.0%] - Steep 5 min Hops 8
2 pkgs American Ale (Wyeast Labs #1056) Yeast 9

Notes

Day Before: 1) Clean and prep equipment 2) Crush Grain Brew Day: 1) Connect Propane and power to Brew-Magic system 2) Sanitize Hot Lauter Tank 3) Sanitize Mash Tun 4) Add water to Hot Lauter Tank & Heat water to 160 F 5) Backfill Mash Tun 6) Add Grain to Mash Tun 7) Turn on Circ Pump and raise water level to 2" above grain (Should be 7.5 Gallons) 8) Stir to ensure all air is out of grain 9) Raise temp to 152.0 F 10) Circulate for 90 minutes 11) Sparge to boil kettle 12) Start Boil Kettle when liquid is 5 gallons or in sight glass 13) When full, (12 gallons) add Centennial boil 60 mins 14) Add Cascade @ 30 mins 15) Add Centennial @ 5 mins 16) Run through chill wizard to 70 degrees & Oxygenate 17) Transfer to Fermentor 18) Add Yeast 19) Close Airlock Complete X/XX/2011, Kegged same day