T21: Magma Stone Pale Ale

All Grain Recipe

Submitted By: andycr (Shared)
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Brewer: Andrew
Batch Size: 2.50 galStyle: American Pale Ale (10A)
Boil Size: 3.26 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: 2.5 Gallon BIAB
Bitterness: 34.2 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 gal Apartment RO Water Water 1
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.50 g Calcium Chloride (Mash 60 min) Misc 4
0.12 g Slaked Lime (Mash 60 min) Misc 5
4 lbs 8.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 6
8.00 oz Munich II (Weyermann) (8.5 SRM) Grain 7
4.00 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 8
2.00 oz Carapils (Briess) (1.5 SRM) Grain 9
1.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 10
0.25 oz Centennial [8.7%] - Boil 60 min Hops 11
0.12 oz Cascade [5.5%] - Boil 40 min Hops 12
0.12 oz Cascade [5.5%] - Boil 30 min Hops 13
0.12 oz Cascade [5.5%] - Boil 20 min Hops 14
0.50 Whirlfloc Tablet (Boil 15 min) Misc 15
0.12 oz Cascade [6.5%] - Boil 10 min Hops 16
0.12 oz Mt. Hood [6.0%] - Boil 5 min Hops 17
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 18
0.25 oz Mosaic [12.7%] - Dry Hop 7 days Hops 19

Notes

Aiming for "Yellow Bitter" profile in Bru'n Water. Thanks to BierMuncher for the recipe - http://www.homebrewtalk.com/f66/kona-fire-rock-pale-ale-ag-clone-52220/ Mash temp got away from me again, started at 147º but spiked to 153º 36 minutes in. Coasted back down to 147º. Later on, mash got down to 143º at the very end. Pitched two jars of slurry from T19 Big Island Golden Ale. No starter since it was 24 hours after harvesting. Got my hands on some Mosaic, so that's being subbed in for the Centennial dry hops.