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Old 01-21-2013, 10:03 PM   #1
jww9618
 
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Jan 2011
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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.

OG 1.055
FG 1.012
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

Water Profile:

Ca 227
Mg 24
Na 38
SO4 638
CO3 0
CL 60

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?

 
Old 01-21-2013, 10:41 PM   #2
GotPushrods
 
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Jul 2012
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I only see ~4% crystal 120 in that recipe. Is the 0.6 lbs correct?

High sulfate does "accentuate" hop bitterness, love it or hate it. I guess you e determined you love it! That is really high, but its not unheard of.

The calcium really isn't sky high. The most important thing to notice is the 0 alkalinity.

 
Old 01-22-2013, 01:53 PM   #3
mabrungard
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This thread is also posted on the All Grain forum. I responded there.
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