Dirty Bones Pale Ale 
All Grain Recipe
Submitted By: yourfavo (Shared)
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| Brewer: James Torre | |
| Batch Size: 6.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2015 |
| Color: 5.5 SRM | Equipment: My Equipment |
| Bitterness: 31.1 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.8° P) | Mash Profile: My Mash |
| Est FG: 1.006 SG (1.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Fox Ledge |
Water |
1 |
| 3.89 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.75 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 3.75 g |
Gypsum (Calcium Sulfate) Sparge (Mash 0 min) |
Misc |
4 |
| 1.30 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 1.20 g |
Calcium Chloride Sparge (Mash 0 min) |
Misc |
6 |
| 1.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
7 |
| 1.00 g |
Epsom Salt (MgSO4) Sparge (Mash 60 min) |
Misc |
8 |
| 0.67 ml |
Lactic Acid Sparge (Mash 60 min) |
Misc |
9 |
| 0.35 g |
Salt (Mash 60 min) |
Misc |
10 |
| 0.35 g |
Salt Sparge (Mash 60 min) |
Misc |
11 |
| 3 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
12 |
| 3 lbs 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
13 |
| 1 lbs 8.00 oz |
Wheat, Red (2.3 SRM) |
Grain |
14 |
| 9.60 oz |
Melanoiden Malt (27.0 SRM) |
Grain |
15 |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
16 |
| 1.00 oz |
Magnum [12.0%] - Boil 30 min |
Hops |
17 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
18 |
| 2.00 oz |
Calypso [13.0%] - Steep 0 min |
Hops |
19 |
| 2.00 oz |
Topaz [17.0%] - Steep 0 min |
Hops |
20 |
| 1.0 pkgs |
Burton Ale (White Labs #WLP023) |
Yeast |
21 |
| 3.00 oz |
Calypso [13.0%] - Dry Hop 3 days |
Hops |
22 |
| 3.00 oz |
Calypso [13.0%] - Dry Hop 3 days |
Hops |
23 |
| 3.00 oz |
Topaz [17.0%] - Dry Hop 3 days |
Hops |
24 |
| 3.00 oz |
Topaz [17.0%] - Dry Hop 3 days |
Hops |
25 |
Notes
Yeast Starter:
Manf Date 2/18/15, 36 billion cells 0.14 cells/mL
Day 1: 3.6 oz DME in 1 L water, shaking for 24 hours, 105 billion cells 0.40 cells/mL
Day 2: 3.6 oz DME in 1 L water, shaking for 24 hours, 208 billion cells 0.78 cells/mL
Water Prep:
Add Lactic Acid, Epson Salt, Table Salt, and Calcium Cloride the night before.
Add Gypsum during strike water heating once temp hits 100 F
First Runnings Target SG: 1.057-1.076 3.4 gals
Combined Runnings Target SG: 1.033-1.044 7.75 gals
Ending Kettle Target SG: 1.047 6.25 gals
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LF03ZXC
Bring whirlpool down to 170 then add hops
This Recipe Has Not Been Rated
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