Moose Knuckle

All Grain Recipe

Submitted By: seabass1976 (Shared)
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Brewer: LentOnoiR
Batch Size: 5.00 galStyle: American Pale Ale (18B)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Stainless
Bitterness: 51.8 IBUsBoil 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 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.****

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