Crystal Malt experiment

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike Lastort
Batch Size: 5.00 galStyle: Experimental Beer (34C)
Boil Size: 5.71 galStyle Guide: BJCP 2015
Color: 10.6 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 34.0 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.30 gal Distilled Water Water 1
4.00 ml Lactic Acid (Mash 60 min) Misc 2
1.71 g Calcium Chloride (Mash 60 min) Misc 3
1.56 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.43 g Baking Soda (Mash 60 min) Misc 5
7 lbs 11.64 oz Maris Otter Malt (Muntons) (3.0 SRM) Grain 6
1 lbs 5.82 oz Cara 45 (Dingemans) (47.0 SRM) Grain 7
2.68 g Calcium Chloride (Sparge 60 min) Misc 8
2.44 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
2.25 g Baking Soda (Sparge 60 min) Misc 10
1.50 oz East Kent Goldings (EKG) [5.5%] - Boil 60 min Hops 11
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12

Notes

5/18/19 - fermentation started at 65F 5/22/19 - removed from chest freezer to finish fermenting at room temperature, approx 68-70F 6/1/19 - transferred to keg and put into 35F freezer to cold crash, force carbonated

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