Fort Dummer

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: American Pale Ale (18B)
Boil Size: 3.01 galStyle Guide: BJCP 2015
Color: 5.4 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 36.1 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 gal Salem/Beverly MA Water 1
7.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 Campden Tablet (Mash 60 min) Misc 3
4 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs Barley, Flaked (1.7 SRM) Grain 5
8.00 oz Oats, Flaked (1.0 SRM) Grain 6
4.00 oz Acid Malt (3.0 SRM) Grain 7
0.50 oz Equinox [13.0%] - First Wort Hops 8
0.26 tsp Irish Moss (Boil 10 min) Misc 9
1.00 oz Azacca [10.0%] - Steep 10 min Hops 10
0.50 oz Equinox [13.0%] - Steep 10 min Hops 11
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12
2 lbs 8.00 oz Light Dry Extract (8.0 SRM) Dry Extract 13
1.00 oz Ahtanum [6.0%] - Dry Hop 7 days Hops 14
1.00 oz Azacca [10.0%] - Dry Hop 2 days Hops 15

Taste Notes

Solid nouveau East-Coast Ale. Soft mouthfeel, bottles more carbed than keg. No bitterness, nice hop flavor. Not a hop bomb like Trillium or Tree House. A similar recipe with more steeped and dry hops might be worth trying. Subtle esters and low diacetyl add complexity.

Notes

Started brewing at around 11 AM. Brewed for Ales for ALS. Didn't take many measurements on Brew Day. Original recipe called for 1lb Munich Malt. Packaged at Day 16, 1.012 FG 1.010 at 68F. Samples were fruity, notes of diacetyl. Fermented too hot. Active fermentation done after 48 hours, brewmometer had temp at 75F. Kegged three gallons, filled 11 12 oz bottles. Lots of hop absorption. Samples weren't as clean as I hoped, but the fruity esters worked well with fruity hops. Might be OK after all.

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