American Pale Ale High C's

[The_Bishop]

Recipe Type

All Grain

Yeast

Mangrove Jack M79

Batch Size (Gallons)

5.5

Original Gravity

1.047

Final Gravity

1.011

Boiling Time (Minutes)

60

IBU

40.1

Color

7.4

Primary Fermentation (# of Days & Temp)

14 @ 65F

Tasting Notes

Drinks like a hoppy pale ale/session IPA, at only 4.7%

Recipe Specifications
--------------------------
Boil Size: 6.98 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.38 gal
Estimated OG: 1.047 SG
Estimated Color: 7.4 SRM
Estimated IBU: 40.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 41.5 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 39.0 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 9.8 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 4.9 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 5 4.9 %
0.60 oz Centennial [9.00 %] - Boil 60.0 min Hop 6 20.1 IBUs
0.33 oz Cascade [6.40 %] - Boil 15.0 min Hop 7 3.9 IBUs
0.33 oz Centennial [9.00 %] - Boil 15.0 min Hop 8 5.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 9 -
0.33 oz Cascade [6.40 %] - Boil 5.0 min Hop 10 1.6 IBUs
0.33 oz Centennial [9.00 %] - Boil 5.0 min Hop 11 2.2 IBUs
1.00 oz Citra [13.20 %] - Steep/Whirlpool 10 m Hop 12 4.9 IBUs
0.34 oz Cascade [6.40 %] - Steep/Whirlpool 10 m Hop 13 0.8 IBUs
0.34 oz Centennial [9.00 %] - Steep/Whirlpool 10 m Hop 14 1.1 IBUs
1.0 pkg Burton Union Yeast (Mangrove Jack's #M79 Yeast 15 -
1.00 oz Citra [13.20 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
0.40 oz Centennial [9.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs


Mash Schedule: Recirc, Light Body
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 15.38 qt of water at 163.3 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Fly sparge with 4.56 gal water at 168.1 F
Notes:
------
8.5 Gals RO Water

Brewing Liquor:
15.12 Grams Gypsum
17.64 Grams 10% Calcium Chloride Solution
2.78 Grams Epsom Salt
.84 Grams Canning Salt

Mash:
.39 Grams Baking Soda

Mash PH 5.32

Pitch and ferment at 65F. USE RO WATER.

Cold crash and gelatin fine to clear any haze.

I added dry hops to keg.