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Krusty's Dry Heathered Fraoch 
All Grain Recipe
Submitted By: ryannm (Shared)Members can download and share recipes
| Brewer: Krusty the Klown | |
| Batch Size: 13.00 gal | Style: Spice, Herb or Vegetable Beer (30A) |
| Boil Size: 12.69 gal | Style Guide: BJCP 2015 |
| Color: 4.9 SRM | Equipment: Bill's equiment |
| Bitterness: 18.2 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Lager, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 7.50 g | Gypsum (Calcium Sulfate) (Mash 60 min) | Misc | 1 |
| 7.00 ml | Phosphoric Acid 85% (Mash 60 min) | Misc | 2 |
| 3.00 g | Calcium Chloride (Mash 60 min) | Misc | 3 |
| 2.30 g | Salt (Mash 60 min) | Misc | 4 |
| 25 lbs | Viking Pale Ale Malt (3.0 SRM) | Grain | 5 |
| 3.00 oz | Sonnet Golding [4.2%] - Boil 90 min | Hops | 6 |
| 2.0 pkgs | Nottingham Yeast (Lallemand #-) | Yeast | 7 |
| 4.33 oz | Heather Tips (Secondary 0 min) | Misc | 8 |