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. 

Black Butte

There are some great beers available here in South Florida. But recently, every porter I've had has been too full bodied, too acrid, or too boozy. One of my favorite porters is Black Butte from Deschutes. Its infinitely drinkable. There are great hints of roast and coffee but not overly burnt and overwhelming. The light hop flavor is also a great counter point.

Sadly, the only way I've ever gotten to drink this beer is when my brother brought some home from a trip to South Dakota. Fear not, I can make my own. Like most of the brewing Ideas I get, this recipe is from The Brewing Network's - Can You Brew It. Only modifications I made are Briess light roasted barley in place of American chocolate malt, and Wyeast 1469 instead of the Fuller's strain (Wyeast 1968/ WLP 002). The Fuller's strain is notoriously flocculant, and I don't want to have to worry about it dropping out too early. Also, I'm a big fan of the 1469.  It finishes dry but leaves a great fat malt character behind, even in lower gravity beers.

Batch Size: 6 Gallons
Starting SG: 1.055
Ending SG: 1.011
App. Atten: 80%
IBU's : 38
ABV: 5.8%
Color: 25 L


Grist:

10 lbs 2 Row
1.5 lbs Wheat Malt
.7   lbs Crystal 80 L
.42 lbs Crisp Chocolate Malt
.42 lbs Briess Light Roasted Barley ~300L


Hops:

.75 oz Galena @ 60 Minutes - 12% AA
.25 oz Cascade  @ 30 Minutes - 6% AA
.25 oz Mount Hood @ 5 minutes - 5% AA

Yeast:

Wyeast 1469 - West Yorkshire Ale

1600 L Starter. Refrigerated after activity stopped. Plan to decant and add fresh starter wort on Brew Day.

Brew Strong.