- Recipe Type
- All Grain
- Yeast
- Mangrove Jack\\'s Workhorse
- Yeast Starter
- 1L Stir Plate or 2 Packs
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.046
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 39
- Color
- 11
- Primary Fermentation (# of Days & Temp)
- 14 Days at 60F
- Secondary Fermentation (# of Days & Temp)
- 14 Days at 33F
- Tasting Notes
- A medium-bodied, clean, lager-like session ale for everyday drinking. The goal is to
Ingredients:
5 lbs Great Western Northwest Pale Ale Malt
3 lbs Briess Rye Malt
2 lbs Muntons Wheat Malt
1 oz Briess Black Malt
0.5 lb White Cane Sugar (boiled 5 mins)
0.25 oz Columbus 17.4a (leaf) for 60 mins
0.25 oz Cascade 7.7a (leaf) for 60 mins
0.25 oz Columbus 17.4a for 10 mins
0.25 oz Cascade 7.7a for 10 mins
0.25 oz Columbus 17.4a for 5 mins
0.25 oz Cascade 7.7a for 5 mins
0.25 oz Columbus 17.4a for 1 min
0.25 oz Cascade 7.7a for 1 min
2 oz Willamette 5a pellets, dry hop 5 days
Mash at 156F. Pitch at 58F. Ferment at 60F for 14 days, then cold condition for two weeks at near freezing temperatures.
Notes:
There is a battle going on with this recipe. We want a crisp, subtly bitter, dry finish but a strong, rye-rich body while hitting only four and half percent or so. Brilliant clarity and head retention are secondary objectives. Thus, we mash high with lots of body-enhancing malts while using plain sugar to dry out the finish.
Any clean, crisp hybrid yeast will work well as long as attenuation is kept in the medium range. If Mangrove Jack's Workhorse Yeast is not available, the author recommends Wyeast 1007, WLP036 or Danstar Munich.
