Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Maximus Grist II

176 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Twelve Bells Brewing Société
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Wednesday May 20th 2015
1.054
1.009
5.9%
36.48
13.44
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 58.3%
2.50 lb Belgian - Munich2.5 lb Munich 38 6 20.8%
2 lb American - Victory2 lb Victory 34 28 16.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.2%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 23.45 25%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 20 min 7.12 25%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 10 min 4.26 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.66 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Infusion 156 °F 60 min
20 qt Sparge 153 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gypsum Water Agt Boil 1 hr.
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4 ounces       CO2 Level: 2.2 Volumes
 
Target Water Profile
Artesian Water Main, Delaware ref: WCR/AWC2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 5 40 50 18 104
Mash and strike water Britta® filtered.

The Artesian Water system is supplied from over 50 wells located throughout northern New Castle County. These wells are in the Columbia, Potomac, Cockeysville Marble and Mount Laurel formations.
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Day Schedule:
Remove yeast from refrigerator 3-6 hours before pitching.
Mix crushed grains in Mash tun w/h 4 gallons water at 156°F. (Strike water 170°F). Mash for 60 minutes.
Re-circulate (vorlauf) until wort is fairly clear (appx. 20 minutes); begin to drain wort into brew kettle.
Fly sparge with 5 gallons of strike water at 170°F. End run of wort to brew kettle @ 6.5 gallons.
Boil wort in kettle. Add gypsum and continue to boil for 60 minutes.
Add bittering hops @ 60 min. before end of boil, 1st flavoring hops @ 20 min. before end of the boil.
Add 2nd flavoring hop and Irish moss at 10 minutes before end of the boil.
Add finishing (aroma) hops at 5 minutes before end of the boil.
• Cool wort to 73°F, record OG, transfer the wort to carboy and pitch yeast.

Last Updated and Sharing
 
683
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-09 15:13 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/