I posted this in the All Grain Forum, but maybe this is a better place for it?
I recently tried Mountain Livin' Pale Ale from Crazy Mountain Breweing Company and fell in love with it. I e-mailed the head brewer for the recipe and here is what I got.
CA Ale Yeast fermented at 66 F
150 F sach temp for 60 minutes
11 lbs. 2-row pale
2.2 lbs carapils or white wheat
.6 lbs 120-L Crystal
60 min. 0.75oz Simcoe
21 min 0.75oz citra
7 min 0.75oz citra
EOB 0.5oz citra
I was shocked about a few things. 1) 20% crystal malts 2) really high levels of Ca and SO4. I made sure the numbers were correct, and they were.
My question is this: has anyone made a hoppy beer with that much crystal and that high SO4? How did it turn out?