BRU-1 For Me!

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: American Pale Ale (18B)
Boil Size: 6.96 galStyle Guide: BJCP 2015
Color: 7.6 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 45.1 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage, Early Temp Ramp
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 gal House (well) Water - Softened Water 1
1.80 g Calcium Chloride (Mash 60 min) Misc 2
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.77 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.14 g Chalk (Mash 60 min) Misc 5
7 lbs 8.00 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 6
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8
8.00 oz Carapils (Briess) (1.5 SRM) Grain 9
4.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 10
2.99 g Calcium Chloride (Boil 60 min) Misc 11
2.01 g Epsom Salt (MgSO4) (Boil 60 min) Misc 12
1.29 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 13
0.24 g Chalk (Boil 60 min) Misc 14
1.14 oz Simcoe [13.0%] - Boil 30 min Hops 15
1.00 tsp Irish Moss (Boil 15 min) Misc 16
1.0 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 17
2.00 oz BRU-1 [15.7%] - Dry Hop 7 days Hops 18

Notes

IBU = 45.1, SRM = 7.6, Est. ABV = 5.5%. Force carbed for 48 hours at 30 psig at 38F.

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