Moose Knuckle 
All Grain Recipe
Submitted By: seabass1976 (Shared)
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| Brewer: LentOnoiR | |
| Batch Size: 5.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless |
| Bitterness: 51.8 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 11.56 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 4.95 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
2 |
| 2.65 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
3 |
| 0.32 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
4 |
| 0.45 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 0.45 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
6 |
| 0.75 oz |
Cascade [7.2%] - Boil 5 min |
Hops |
7 |
| 0.75 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
8 |
| 1.25 oz |
Cascade [7.2%] - Steep 30 min |
Hops |
9 |
| 1.25 oz |
Centennial [10.0%] - Steep 30 min |
Hops |
10 |
| 0.9 pkgs |
WLP095 Burlington Ale Yeast (White Lab #) |
Yeast |
11 |
| 1.50 oz |
Cascade [7.2%] - Dry Hop 4 days |
Hops |
12 |
| 1.50 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
13 |
Notes
*****This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.*****
Mash Parameters
Batch Volume (gal)11,00Hardness (ppm as CaCO3)424RA (ppm as CaCO3)-22
Estimated Mash pH5,4Alkalinity (ppm as CaCO3)89SO4/Cl Ratio5,15
AdditionsTotal Mash Water Vol (gal)8,85Total Sparge Water Vol (gal)7,08
Mash Dilution Vol (gal)0,00Sparge Dilution Vol (gal)0,00
Mash Water AdditionsSparge Water Additions
Mineral (grams)(grams)
Gypsum (CaSO4) 13,711,0
Epsom Salt (MgSO4)4,93,9
Canning Salt (NaCl)1,31,1
Baking Soda (NaHCO3)0,7Not Recommended
Calcium Chloride (CaCl2)2.21,8
Chalk (CaCO3)0,0Not Recommended
Pickling Lime (Ca(OH)2)1,1Not Recommended
Magnesium Chloride (MgCl2)0,00,0
Acid(mL)(mL)
Lactic88,00%0,01,2
*****This yeast has been known to result in more diacetyl so increasing the temperature at the end of fermentation is suggested.****This Recipe Has Not Been Rated
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