Old Yeller - 15 gal - BREW DAY INFO

All Grain Recipe

Submitted By: schaez (Shared)
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Brewer: Tim & Ryan
Batch Size: 15.00 galStyle: Old Ale (19A)
Boil Size: 19.57 galStyle Guide: BJCP 2008
Color: 12.1 SRMEquipment: 30 gal Kettle & 37.5 gal mash tun
Bitterness: 52.0 IBUsBoil Time: 90 min
Est OG: 1.089 (21.3° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.024 SG (6.1° P)Fermentation: My Aging Profile
ABV: 8.6%Taste Rating: 50.0

Ingredients
Amount Name Type #
15.00 gal Lg City 2011 MASH IN Water 1
6.00 gal Lg City 2011 MASH OUT Water 2
6.00 gal Lg City 2011 SPARGE Water 3
5.50 g Salt (non-iodized) (Mash 60 min) Misc 4
1.50 g Chalk (Calcium Carbonate) (Mash 60 min) Misc 5
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
0.33 g Potassium Metabisulfite - MASH IN (Mash 60 min) Misc 7
0.27 g Potassium Metabisulfite - SPARGE (Mash 60 min) Misc 8
38 lbs Pale Ale Malt (2 Row) Can (Club Bulk-4/2013) (3.0 SRM) Grain 9
4 lbs Munich Malt (Dark) Ger (Club Bulk-4/2013) (10.5 SRM) Grain 10
1 lbs 8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11
1 lbs 8.00 oz Caramel/Crystal Malt - 75L (75.0 SRM) Grain 12
1 lbs 8.00 oz Wheat Malt, White (2.4 SRM) Grain 13
1 lbs 8.00 oz Lyle's Black Treacle (5.0 SRM) Extract 14
1.60 oz Goldings, East Kent, pellets [4.0%] - Boil 60 min Hops 15
1.25 oz Willamette [10.5%] - Boil 60 min Hops 16
1.00 oz Fuggles, pellets [5.0%] - Boil 60 min Hops 17
2.50 oz Goldings, East Kent, pellets [4.0%] - Boil 30 min Hops 18
2.25 oz Fuggles, pellets [5.0%] - Boil 30 min Hops 19
1.50 oz Fuggles, pellets [5.0%] - Boil 20 min Hops 20
1.50 oz Goldings, East Kent, pellets [4.0%] - Boil 20 min Hops 21
3.00 tsp Irish Moss, rehydrated (Boil 15 min) Misc 22
1.50 oz Fuggles, pellets [5.0%] - Boil 10 min Hops 23
1.50 oz Goldings, East Kent, pellets [4.0%] - Boil 10 min Hops 24
2.00 Ice, 20# (Boil 0 min) Misc 25
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 26

Notes

12/30/13: MASH/MASH OUT/SPARGE Water Chemistry: MASH at 155F. Salt additions in recipe ingredients above are for ***15 gals*** MASH WATER (actual recipe 58.13 qts=14.53 gal) of Lg City water to achieve ppm of the following: Ca=51.4 (target 50-150), Mg=10.2 (target 10-30), Alk as CaCO3=76 (target 50-150 for amber beers), Na=70.0 (target 70-150 to accentuate malt sweetness), Cl=96.8 (target 0-250) , SO4=61.2 (target 50-150 for normally bitter beers), Eff hardness=42.7 (reference item), Resid Alk as CaCO3=33.3 (target 32.5-91.5 for SRM 12.7 of this beer), SRM low-high=7.9-12.8 (target 12.7), Cl to SO4 ratio=Malty. MASH OUT at 168F with 6 gals (actual recipe 5.81 gal) and SPARGE with 168F water, 6 gals (actual recipe 5.80 gal). Want water pH of 7.0 (vs. Lg City water of 7.8). So, *** add 1.0 ml hydrochloric (muriatic) acid (31.45% concentration) to total of 12 gals water AND 0.27 gm Potassium Metabisulfite. ***

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