chrisknight
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 1056
- Yeast Starter
- 1000ml starter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 27.5
- Color
- 4.9 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 63
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 65-70
This is a beer that I brew about 3 times a year... I love it!
8 pounds Rhar 2 row (1 BC crush at .039 gap)
2 pounds flaked maize (no crush)
.25 pounds honey malt (1 BC crush at .039 gap)
.25 pounds biscuit malt (1 BC crush at .039 gap)
1 oz. Tettnanger Hops (60 min) (or 1 oz. Willamette Hops (60 min))
1 oz. Mt Hood Hops (10 min)
Wyeast 1056 1000ml starter on a stir plate. Chill, decant, pitch.
MASH AT 148 degrees. 1/2 TBL spoon 5.2 buffer.
Mash with 3.4 gallons STIR STIR STIR
Add 1.3 gallons after mash but before 1st run off at 170 degrees. (grain absorb makeup)STIR MORE
Sparge with 3.1 - 3.5 gallons at 170 degrees.
STIR
All water is RO water.
5 gallon bucket & 3 gallon bucket of RO water to roughly match Moshers ideal pale ale water.
5 gallon
.783 teaspoon Epsom Salt mgS04
.308 teaspoon Chalk cac03
.103 canning salt nacl
.265 calcium chl cacl2
2.688 gypsum cas04
3 gallon:
.470 teaspoon Epsom Salt mgS04
.185 teaspoon Chalk cac03
.062 canning salt nacl
.159 calcium chl cacl2
1.608 gypsum cas04
This gives the beer a hop bite, not too strong though.
This next water profile is, well, more mild with this beer:
5 gallons of Moshera ideal mild ale water (From RO water)
Epsom Salt = .5 teaspoon
Baking soda = .54 teaspoon
Calcium Chl = 1.14 teaspoon
Gypsum = .6 teaspoon
3 gallons same
Epsom Salt = .3 teaspoon
Baking soda = .32 teaspoon
Calcium Chl = .6 teaspoon
Gypsum = .38 teaspoon
8 pounds Rhar 2 row (1 BC crush at .039 gap)
2 pounds flaked maize (no crush)
.25 pounds honey malt (1 BC crush at .039 gap)
.25 pounds biscuit malt (1 BC crush at .039 gap)
1 oz. Tettnanger Hops (60 min) (or 1 oz. Willamette Hops (60 min))
1 oz. Mt Hood Hops (10 min)
Wyeast 1056 1000ml starter on a stir plate. Chill, decant, pitch.
MASH AT 148 degrees. 1/2 TBL spoon 5.2 buffer.
Mash with 3.4 gallons STIR STIR STIR
Add 1.3 gallons after mash but before 1st run off at 170 degrees. (grain absorb makeup)STIR MORE
Sparge with 3.1 - 3.5 gallons at 170 degrees.
STIR
All water is RO water.
5 gallon bucket & 3 gallon bucket of RO water to roughly match Moshers ideal pale ale water.
5 gallon
.783 teaspoon Epsom Salt mgS04
.308 teaspoon Chalk cac03
.103 canning salt nacl
.265 calcium chl cacl2
2.688 gypsum cas04
3 gallon:
.470 teaspoon Epsom Salt mgS04
.185 teaspoon Chalk cac03
.062 canning salt nacl
.159 calcium chl cacl2
1.608 gypsum cas04
This gives the beer a hop bite, not too strong though.
This next water profile is, well, more mild with this beer:
5 gallons of Moshera ideal mild ale water (From RO water)
Epsom Salt = .5 teaspoon
Baking soda = .54 teaspoon
Calcium Chl = 1.14 teaspoon
Gypsum = .6 teaspoon
3 gallons same
Epsom Salt = .3 teaspoon
Baking soda = .32 teaspoon
Calcium Chl = .6 teaspoon
Gypsum = .38 teaspoon