Tan Man

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: American Pale Ale (18B)
Boil Size: 8.10 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: My Equipment Profile
Bitterness: 46.3 IBUsBoil Time: 75 min
Est OG: 1.055 (13.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.68 gal Baltimore City - Ashburton 2015-2017 AVG Water 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
11 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 2.40 oz Wheat Malt, Dark (9.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
3.20 oz Acid Malt (3.0 SRM) Grain 7
0.53 oz Chinook [12.0%] - First Wort Hops 8
0.49 oz Columbus/Tomahawk/Zeus (CTZ) [15.8%] - Boil 30 min Hops 9
0.28 oz Magnum [12.1%] - Boil 15 min Hops 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
1.0 pkgs California Ale (White Labs #WLP001) Yeast 12

Notes

A bit of a kitchen sink beer as far as the hop selection goes. Used leftover Dark Wheat from order mix up this summer. Mash temp was closer to 150F.

This Recipe Has Not Been Rated

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