Do you remember the recipe? What kind of hops were used?
20 lbs 6.1 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 63.8 %
5 lbs 7.5 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 17.1 %
2 lbs 0.7 oz Carapils (Briess) (1.5 SRM) Grain 3 6.4 %
2 lbs 0.6 oz Munich Malt (9.0 SRM) Grain 4 6.4 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 10.35 gal of water at 161.1 F 148.0 F 75 min
Batch sparge with 2 steps (0.46gal, 7.22gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 13.44 gal
Estimated pre-boil gravity is 1.071 SG
Boil Ingredients Amt Name Type # %/IBU
1 lb Sugar, Table (Sucrose) (1.0 SRM)
2.84 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
1.82 oz Chinook [13.00 %] - Boil 15.0 min
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
Steeped Hops
2.00 oz Centennial [10.00 %] - Steep/Whirlpool 0.0 min
2.00 oz Chinook [13.00 %] - Steep/Whirlpool 0.0 min
I also use a hop-jack to dry hop the keg with 2 oz each before serving. This recipe will get you in the ball park. I generally ad-lib little; that's how the bitter orange got in there. I think it was 2 oz for the last 15.