Mikeade 
All Grain Recipe
Submitted By: unirider0 (Shared)
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| Brewer: David White | |
| Batch Size: 5.50 gal | Style: American Pale Ale (18B) |
| Boil Size: 7.89 gal | Style Guide: BJCP 2015 |
| Color: 4.5 SRM | Equipment: 60 Min Boil (15 gal Pot) 11g Ton |
| Bitterness: 57.9 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 8.00 oz |
Munich Malt (6.0 SRM) |
Grain |
3 |
| 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
| 1.00 oz |
Horizon [12.8%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Cascade [7.8%] - Boil 10 min |
Hops |
6 |
| 0.50 oz |
Centennial [9.9%] - Boil 10 min |
Hops |
7 |
| 0.50 oz |
Cascade [7.8%] - Boil 0 min |
Hops |
8 |
| 0.50 oz |
Centennial [9.9%] - Boil 0 min |
Hops |
9 |
Notes
Starting with Mom's 11 preboiled and decanted water. Using recovered yeast WLP001 from Scotish yeast on 4/25/18. Added about 3 grms Gypsum and 1 grm Salt. Added 3 ml lactic acid. Ph was a bit high. Had to boil an extra 15 min because of volume. Boiled down to about 5.25 -5.5. Pitched yeast at 66.3°. Set temp at 66.8 to start. Done fermenting by 6/11/18. Took it off heat but remains in low to mid 60°. Cloudy. 6/22/18 Kegged and put in Keezer. Havested a pint of yeast slurry, and a little extra.This Recipe Has Not Been Rated
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