Balls of the Moose

173 calories 14.9 g
Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 8.9 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 173 calories (Per )
Carbs: 14.9 g (Per )
Created Tuesday January 3rd 2017
1.053
1.009
5.82%
28
13.29
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 6-Row21 lb Pale 6-Row 35 1.8 56.9%
10.50 lb Flaked Corn10.5 lb Flaked Corn 40 0.5 28.4%
7.50 oz American - Caramel / Crystal 60L7.5 oz Caramel / Crystal 60L 34 60 1.3%
10.50 oz American - Midnight Wheat Malt10.5 oz Midnight Wheat Malt 33 550 1.8%
3 lb Rice Hulls3 lb Rice Hulls 0 0 8.1%
21 oz German - Acidulated Malt21 oz Acidulated Malt 27 3.4 3.6%
36.94 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 7.1 Boil 60 min 15.89 38.1%
2.25 oz Saaz2.25 oz Saaz Hops Pellet 2.6 Whirlpool at 170 °F 10 min 7.3 42.9%
1 oz Perle1 oz Perle Hops Pellet 7.1 Boil 20 min 4.81 19%
5.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.1 gal Temperature 149 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 669 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.67 psi       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Midnight wheat is for recirculation only to add color. Historically it was used as acid in the mash for Louisville, KY water profile. Since we treat our water today, the acid from the malt isnt needed plus it adds a level of roast to the over-all flavor that just wasnt favorable to myself or other friends. Feel free to experiment but Ive tweaked this recipe probably 50+ times to reach the level of award winning and those were with the midnight wheat in recirculation. The acidulated malt in this recipe was for my specific well water profile as the midnight wheat never made much of an acid difference for me. Keep or omit per your acidification needs.

1st place award winner NHC round 1 - Tampa, FL 2018
1st place award winner N.C. Shamrock 2017



Award Winning Recipe
View Count: 2171
Brew Count: 1
Last Updated: 2020-06-10 18:15 UTC

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