Manchild 3.0

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. 

Grist:
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?

Hops:
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.

Manchild 3.0

Volume:  6 Gallons
Original Gravity:  1.047
Finishing Gravity: 1.010ish
IBU:  39 using rager formula
SRM: 7.2

Grist


5 lbs American 2 Row
5 lbs Marris Otter
  1 lbs Wheat
 .5 lbs Crystal 60 (US)
.25 lbs evaporated cane syrup

R.O. Water
1.5 tsp Calcium Chloride
1.5 tsp Gypsum

Mashed at 155 F. Minimal Worlauf. 

Hops

   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.

Yeast

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. 

Brew Day: Man Child

I've been working on a recipe for a 4th of July party my brother is hosting. I've been on a hop kick recently as my columbus hops in the backyard are starting to plump up. So the idea is to brew something you can drink a lot of (its for a party after all) but is packed with citrusy hop flavor with a bit of "dank" pine and resin. So I want to keep it under 5% abv and keep the bitterness down.  I've got 2 oz each of Zythos and Falconer's Flight in the freezer. I think I'll supplement that with an ounce each of Columbus and Simcoe late in the kettle.

Despite the size of the beer I want to keep the body nice and full.  All those hops and a dry finish can get kind of abrasive. So I think I'll mash super high (156 F) and add some carahell and crystal 60. Just enough to give a nice mouthfeel but avoid too much caramel flavor. I'm also thinking of adding a pound of torrified wheat. It should provide a boost to the body and help make the head last. I've never used it but thats what all the suppliers claim. Shouldn't hurt anything.

Here is the Recipe:


6.25 Gallons

OG: 1.047
FG:  1.012
SRM: 6.8

EST ABV: 4.4%

IBU: 39

8.5 lbs Marris Otter
1.0 lbs Toriffied Wheat
0.5 lbs Carahell
.25 lbs Briess C-60

Mash Salts: RO water + .5 tsp gypsum + 2 tsp CaCl

1 oz Columbus - 10 minutes - 13% AA
1 oz Simcoe - 10 minutes -12.2% AA
2 oz Zythos - 10 minutes - 11.6% AA
2 oz Falconer's Flight - Dry hop

Boil Salts: 1 tsp epsom salt + 1 tsp CaCl

1300 mL starter of White Labs Oh-Oh Seven at Ocean Eleven.(WLP007)

By the way. I hope the Heat lose.