The Better Half

All Grain Recipe

Submitted By: abezy (Shared)
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Brewer: Adam Bezy
Batch Size: 6.00 galStyle: American Pale Ale (18B)
Boil Size: 9.29 galStyle Guide: BJCP 2015
Color: 6.1 SRMEquipment: Adam's 6 Gallon System
Bitterness: 31.6 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Pale Ale Malt (3.5 SRM) Grain 2
10.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.00 oz Vienna Malt (3.5 SRM) Grain 5
1.00 oz Centennial [10.0%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
2.00 oz Citra [12.0%] - Steep 20 min Hops 8
1.0 pkgs West Coast Ale I (Omega #OYL-004) Yeast 9
0.50 tsp Yeast Energizer (Primary 10 min) Misc 10
2.00 oz Equinox (HBC 366) [15.0%] - Dry Hop 7 days Hops 11

Notes

Mash water boil was 170 degrees. Transferred to 20 Gal Mash Tun, temp was 151, boil 1.5 additional gal until boiling then transferred to mash tun. Mash temp was raised to 156 degrees. Ending mash temp was 150 degrees. Sparge 5 gal to 175 degrees then transfer to HLT, the temp should be 170 degrees. Circulate wort from mash tun back into mash tun for 5-10 minutes until wort is clean and free of grains. Transfer mash to boil kettle, once no liquid in mash tun is visible (about 2.5 gal), start sparge (165 degree) equal runnings. Fill till boil kettle equals 8.25 gal

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