21.I. Lick Skillet Harvest Ale (1 ratings)

All Grain Recipe

Submitted By: BrewBama (Shared)
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Batch Size: 5.50 galStyle: British Golden Ale (12A)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 5.6 SRMEquipment: 1. Infussion (with HERMS @73%)
Bitterness: 26.8 IBUsBoil Time: 60 min
Est OG: 1.038 (9.5° P)Mash Profile: 1. Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: 1. Ale
ABV: 3.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal 1. Distilled Water deoxygenated 4 1/2 tsp ea bread yeast and table sugar (2 gram/gal ea) Water 1
7 lbs Lamonta : Pale American Barley Malt (Mecca Grade) (3.0 SRM) Grain 2
12.00 oz Vanora : Vienna-style Barley Malt (Mecca Grade) (7.0 SRM) Grain 3
1.00 tsp Calcium Chloride (Mash 60 min) Misc 4
0.50 tsp Brewtan B (Mash 60 min) Misc 5
0.13 tsp Phosphoric Acid 10% (add to total brewhaus liquor) (Mash 60 min) Misc 6
6.00 oz Carawheat (Weyermann) [Steep] (50.0 SRM) Grain 7
0.38 oz Magnum [12.0%] - Boil 60 min Hops 8
0.13 tsp Salt (Boil 60 min) Misc 9
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
1.25 oz Willamette [5.5%] - Boil 12 min Hops 11
0.75 oz Willamette [5.5%] - Steep 40 min Hops 12
0.75 oz Cascade [5.5%] - Steep 40 min Hops 13
1.4 pkgs Nottingham Yeast (Lallemand #-) Yeast 14

Taste Notes

From “the Bible”: pg 106 of Homebrew Beer by Greg Hughes Batch Vol: 6.50 gal Calcium: 118.3 ppm - Magnesium: 0.0 ppm Sodium: 8.2 ppm - Sulfate: 178.9 ppm Chloride: 90.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -84.5 ppm Sulfite/Chloride Ratio: 1.98

Notes

1. ONLY mash malts/grains that require it. DO NOT mash malts that don’t require it. (Dark Crystal and Roast malts.) They screw with pH. Hold Dark Crystal and Roast malts to Mash Out (15 minutes)/Sparge (15 minutes). (30 min hot steep) 2. After deoxygenating with 2g/gal ea yeast and sugar, pretreat total brewhaus liquor to ~5.5 pH. I use 1/8 tsp 10% Phosphoric Acid in 9 gal Distilled Water. Add 1/2 tsp Brewtan B hydrated to 5 gal. strike liquor only prior to mash in. Sparge with 4 gal reserved brewhaus liquor. 3. Adjust Mash with 1 tsp CaCl, or 1 tsp Gypsum, or a combo of the two to equal 1 tsp total. Add direct to MLT on top of grain. (~50 ppm Ca in 5 gal mash volume). Use calcium sulfate in English styles, calcium chloride in German, Czech, and Belgian styles, and a mix of the two in American styles. Avoid sulfates when using noble hops. 4. Add any other salt additions to the boil targeting post boil volume concentration.

Ratings

by simplicityau

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