Batch Size: 12.25 gal
Boil Volume: 13.25 gal
Boil Time: 90 min Brewhouse Efficiency: 82.50 %
Amount Item Type
20.50 lb Gambrinus Pale Malt (2.0 SRM) Grain
1.50 lb Munich 10L (Briess) (10.0 SRM) Grain
0.75 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain
0.50 lb Honey Malt (25.0 SRM) Grain
0.25 lb Special B (Dingemans) (147.5 SRM) Grain
1.75 oz Horizon FWH - 33.2 IBU
1 oz Crystal Dried Hops - 10 min - 1.7 IBU
4 oz (1 lb 4 oz wet) 5 min - 3.8 IBU
4 oz (1 lb 4 oz wet ) 0 min - 0 IBU
Step: Add 7.34 gal of water in mash tun and heat both to 163.7 F
Begin Mash.
60 min - Hold mash at 152.0 F for 60 min
2 min Step: Heat to 168.0 F over 2 min
10 min - Hold mash at 168.0 F for 10 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
1.75 oz Horizon [12.00 %] (90 min) (First Wort Hop) Hops
-- Sparge with 8.82 gal of 168.0 F water.
-- Add water to achieve boil volume of 13.25 gal
-- Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
10 min 1.00 oz Crystal [3.50 %] (10 min) Hops
5 min 4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (5 min) Hops
0 min 4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (0 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 12.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
4 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
