Jump Up And Bite Yo Ass (All Grain) 11 US Gallons (not that Commonwealth Crap)

Jump Up And Bite Yo Ass
(All Grain) 11 US Gallons (not that Commonwealth Crap)

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This Homebrew Recipe was added by Midwest Brewer on January 03, 2003 at 16:17:52:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1028 (London Ale)
Yeast Starter: 1/2 Gallon
Batch Size: 11 US Gallons (not that Commonwealth Crap)
Original Gravity: 1.056
Final Gravity: 1.012
Alcohol Content: 5.6 %
Total Grains: 22.5 lbs
Color: 6.3
Extract Efficiency: 76 %
Hop IBU's: 50.6
Boiling Time: 90 minutes
Primary Fermentation: 7 days at 68 degrees
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

15.00 lbs. Briess 2-Row2
5.00 lbs. Ashburne Malt
1.50 lbs. CaraVienne Malt
1.00 lbs. Wheat Malt

1.00 oz. Perle Whole 9.80 16.8 60 min.
2.00 oz. Cascade Whole 8.10 21.4 30 min.
2.00 oz. Northern Brewer Whole 7.30 12.4 15 min.
0.50 oz. Perle Whole 9.80 0.0 Dry Hop

Yeast
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WYeast 1028 London Ale Yeast

Mash Schedule
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Mash Type: Single Step

Qts Water Per LBS Grain: 1.25 Total Qts: 28.13

Saccharification Rest Temp : 154 Time: 90
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 168 Time: 45

Notes
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Dryhop amount is per keg.

Hop Bill:

1 oz Perle, 9.8% AA, 60 minutes
2 oz Cascade, 8.1% AA, 30 minutes
2 oz Northern Brewer 7.3% AA, 15 minutes
0.5 oz Perle, dryhop per keg

Mash Schedule:

90 minutes @154 degrees
15 minutes @168 degrees

Brewers Notes:

For a highly hopped APA this beer benefits well from dryhopping in the keg at serving temps, not room temperature (unless your room is cold). Ashburne Malt is a malt from Briess that is similar to an English Mild malt.