I last brewed for a birthday party over a year ago. Unbelievable. Time to correct that. This time, I'm brewing for an independence day fiesta. We're going all out. Lechon. Whole Hog. You know what that calls for. Manchild. If we're roasting a pig all day, we're going to need an easy drinkin beer. This recipe is not all that similar to the last version of the Manchild II. But, I just call any ~5% pale ale type beer brewed for special occasions the same name.
I recently had some Monday Night Brewing Big Nose IPA. They use marris otter as a base malt, and it is fantastic. So I've been craving some MO based beer. The rest of the grist is straight forward, a little wheat, and a little C-60. I cut the base malt 50/50 with standard 2-row. Why not?
I'm kind of burned out on the tropical fruit thing (amarillo, citra, mosaic, galaxy). So I wanted to go a little old school. Cascade, Columbus, and Centennial. Grapefruity, piney dankness, with a hint of lime zest. At least that is the goal. The homebrew shop had some simcoe that I couldn't turn down. I'll save that for dry-hopping.
Yeast: No time for a starter. US-05 to the rescue.
Volume: 6 Gallons
Original Gravity: 1.047
Finishing Gravity: 1.010ish
IBU: 39 using rager formula
5 lbs American 2 Row
5 lbs Marris Otter
1 lbs Wheat
.5 lbs Crystal 60 (US)
.25 lbs evaporated cane syrup
1.5 tsp Calcium Chloride
1.5 tsp Gypsum
Mashed at 155 F. Minimal Worlauf.
7g Magnum - 15.2 % AA - 60 minutes
28 g Cascade - 8.1% AA - 10 minutes
28 g Centennial - 10% AA - 10 minutes
28 g Columbus (CTZ) - 12% AA - 10 minutes
14 g Centennial - Dry Hop 7 days
14 g CTZ - Dry Hop 7 days
14 g Simcoe - Dry Hop 7 days
60 minute boil.
US-05 rehydrated with 115 grams of water (by weight) at 90 degrees. Fermentis recommends 80, but I'll take Jamil and Whitey's advice over fermentis. Cooled using an ice bath and stirring until it hit 68. Pitched at 68.
Cooled to 64 for fermentation. Increasing temperature controller by 1 degree every other day.