Moose Knuckle June 17 2017 
All Grain Recipe
Submitted By: Frugalcanuck (Shared)
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| Brewer: Joel | |
| Batch Size: 11.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 13.48 gal | Style Guide: BJCP 2015 |
| Color: 4.7 SRM | Equipment: 125 Pheasant Run Brewhouse |
| Bitterness: 60.0 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 0.00 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 10 lbs 0.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 5.02 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
3 |
| 0.86 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
4 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
5 |
| 1.72 oz |
Cascade [7.2%] - Boil 5 min |
Hops |
6 |
| 1.72 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
7 |
| 3.00 oz |
Cascade [7.2%] - Steep 30 min |
Hops |
8 |
| 3.00 oz |
Centennial [10.0%] - Steep 30 min |
Hops |
9 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
10 |
| 3.19 oz |
Cascade [7.2%] - Dry Hop 4 days |
Hops |
11 |
| 3.19 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
12 |
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) 11,00 Hardness (ppm as CaCO3) 424 RA (ppm as CaCO3) -22
Estimated Mash pH 5,4 Alkalinity (ppm as CaCO3) 89 SO4/Cl Ratio 5,15
Additions Total Mash Water Vol (gal) 8,85 Total Sparge Water Vol (gal) 7,08
Mash Dilution Vol (gal) 0,00 Sparge Dilution Vol (gal) 0,00
Mash Water Additions Sparge Water Additions
Mineral (grams) (grams)
Gypsum (CaSO4) 13,7 11,0
Epsom Salt (MgSO4) 4,9 3,9
Canning Salt (NaCl) 1,3 1,1
Baking Soda (NaHCO3) 0,7 Not Recommended
Calcium Chloride (CaCl2) 2.2 1,8
Chalk (CaCO3) 0,0 Not Recommended
Pickling Lime (Ca(OH)2) 1,1 Not Recommended
Magnesium Chloride (MgCl2) 0,0 0,0
Acid (mL) (mL)
Lactic 88,00 % 0,0 1,2
*****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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