T21: Magma Stone Pale Ale

All Grain Recipe

Submitted By: andycr (Shared)
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Brewer: Andrew
Batch Size: 2.50 gal	Style: American Pale Ale (10A)
Boil Size: 3.26 gal	Style Guide: BJCP 2008
Color: 8.0 SRM	Equipment: 2.5 Gallon BIAB
Bitterness: 34.2 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.2° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.50 gal	Apartment RO Water	Water	1
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
1.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.50 g	Calcium Chloride (Mash 60 min)	Misc	4
0.12 g	Slaked Lime (Mash 60 min)	Misc	5
4 lbs 8.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	6
8.00 oz	Munich II (Weyermann) (8.5 SRM)	Grain	7
4.00 oz	Honey Malt (Gambrinus) (25.0 SRM)	Grain	8
2.00 oz	Carapils (Briess) (1.5 SRM)	Grain	9
1.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	10
0.25 oz	Centennial [8.7%] - Boil 60 min	Hops	11
0.12 oz	Cascade [5.5%] - Boil 40 min	Hops	12
0.12 oz	Cascade [5.5%] - Boil 30 min	Hops	13
0.12 oz	Cascade [5.5%] - Boil 20 min	Hops	14
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
0.12 oz	Cascade [6.5%] - Boil 10 min	Hops	16
0.12 oz	Mt. Hood [6.0%] - Boil 5 min	Hops	17
1.0 pkgs	German Ale/Kolsch (White Labs #WLP029)	Yeast	18
0.25 oz	Mosaic [12.7%] - Dry Hop 7 days	Hops	19

Notes

Aiming for "Yellow Bitter" profile in Bru'n Water. Thanks to BierMuncher for the recipe - http://www.homebrewtalk.com/f66/kona-fire-rock-pale-ale-ag-clone-52220/ Mash temp got away from me again, started at 147º but spiked to 153º 36 minutes in. Coasted back down to 147º. Later on, mash got down to 143º at the very end. Pitched two jars of slurry from T19 Big Island Golden Ale. No starter since it was 24 hours after harvesting. Got my hands on some Mosaic, so that's being subbed in for the Centennial dry hops.

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