Mickey J and Walter WIt - Collab - Half and Holf Golden Ale 
All Grain Recipe
Submitted By: MickeyJ (Shared)
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| Brewer: Mickey J and Walter Wit | |
| Batch Size: 10.50 gal | Style: Golden or Blonde Ale (48 ) |
| Boil Size: 12.73 gal | Style Guide: GABF 2015 |
| Color: 4.1 SRM | Equipment: Spike Trio - 15 gallon |
| Bitterness: 15.0 IBUs | Boil Time: 90 min |
| Est OG: 1.040 (10.1° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 3.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14.42 gal |
R.O. Water - Home made |
Water |
1 |
| 8.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 2.35 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 2.24 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.50 g |
Salt (Mash 60 min) |
Misc |
5 |
| 0.72 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 0.25 g |
Calcium Chloride (Mash 60 min) |
Misc |
7 |
| 8 lbs 6.93 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
8 |
| 2 lbs 12.98 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
9 |
| 1 lbs 6.49 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
10 |
| 11.24 oz |
Honey Malt (25.0 SRM) |
Grain |
11 |
| 11.24 oz |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
12 |
| 4.83 g |
Chalk (Boil 60 min) |
Misc |
13 |
| 4.62 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 3.10 g |
Salt (Boil 60 min) |
Misc |
15 |
| 1.48 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
16 |
| 0.51 g |
Calcium Chloride (Boil 60 min) |
Misc |
17 |
| 0.46 oz |
Herkules [17.3%] - Boil 45 min |
Hops |
18 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
19 |
| 2.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
20 |
| 0.30 oz |
Coriander Seed (Boil 5 min) |
Misc |
21 |
| 2.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
22 |
Notes
Brewed with Walt, Day went semi-smoothly, control panel was being a pain.
Mash temp average was 151f. Mash-out Temps were perfect. Topped up boil kettle with city water: about 1.5 gal.
Played Darts: Walt won
Batch was split into two 5 gal batches. Walt's batch will be distilled after fermentation at 175f and the alcohol reduced to at least 0.5%. My batch will remain alcoholic and we will conduct a side by side to see where the differences between the two lay.This Recipe Has Not Been Rated
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