Ham Rollo lol - Autocorrect fail v3

All Grain Recipe

Submitted By: midyrcoupe (Shared)
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Brewer: Mike Kirshner
Batch Size: 10.50 galStyle: American Pale Ale (18B)
Boil Size: 11.96 galStyle Guide: BJCP 2015
Color: 5.6 SRMEquipment: Mike's 10 gallon
Bitterness: 43.2 IBUsBoil Time: 30 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 gal Distilled Water Water 1
10.00 g Calcium Chloride (Mash 60 min) Misc 2
8.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
5.00 g Salt (Mash 60 min) Misc 4
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
12 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 6
4 lbs BEST Munich (BESTMALZ) (7.6 SRM) Grain 7
1 lbs Acidulated (Weyermann) (1.8 SRM) Grain 8
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9
1 lbs Oats, Flaked (1.0 SRM) Grain 10
1 lbs Wheat, Flaked (1.6 SRM) Grain 11
0.30 oz Columbus/Tomahawk/Zeus (CTZ) [15.0%] - First Wort Hops 12
1 lbs Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 13
0.75 oz Amarillo [7.0%] - Boil 5 min Hops 14
0.50 oz Citra [12.2%] - Boil 5 min Hops 15
0.50 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 16
0.75 oz Cryo - Amarillo [17.4%] - Steep 15 min Hops 17
0.75 oz Cryo - Citra [24.4%] - Steep 15 min Hops 18
0.75 oz Cryo - Mosaic [24.1%] - Steep 15 min Hops 19
2.0 pkgs Lalbrew New England East Coast Ale (Lallemand #-) Yeast 20
2.00 Clarity Ferm (White Labs) (Primary 7 days) Misc 21
0.50 oz Cryo - Amarillo [17.4%] - Dry Hop 7 days Hops 22
0.50 oz Cryo - Citra [24.4%] - Dry Hop 7 days Hops 23
0.50 oz Cryo - Mosaic [24.1%] - Dry Hop 7 days Hops 24
0.75 oz Cryo - Amarillo [17.4%] - Dry Hop 3 days Hops 25
0.75 oz Cryo - Citra [24.4%] - Dry Hop 3 days Hops 26
0.75 oz Cryo - Mosaic [24.1%] - Dry Hop 3 days Hops 27

Taste Notes

12/29 - carbonation check, 15 hours @ 35psi/36F - Carb level good, nice hops on the nose, cloudy pale straw color. My first couple of sips detect a nutty flavor I don't taste it in later sips. It has that grapefruit juice effect of initial flavor I was shooting for. Mouthfeel is dead-on with the lactose. Nice medium feel; not watery. I think I may dial back the Munich and/or Golden Promise a tad next time. Finished at 1.015 for 4.9 ABV. I need to compare to Han Brolo but I think this is hazier and maybe fuller in mouthfeel but similar to hops flavor (maybe?).

Notes

Brewed as first batch out of new SB 20 gal mash tun Brewed 12-May. Pitched 13-May. 5/12 - I goofed and added too much phosporic acid to the mash. measured pH was 4.77. I added buffer (5.2) but I think it was too late. First dry hops added at high krausen to get bio-transformation. Add second dry hops on top after 3 days. Rack after 4days of DH2. Added DH1 on 14-May. Added DH2 on 19-May. Cold crashed and racked on 20-May. Blast carb 45psi @36F for 20 hours.

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