MaltBroue is an artisan maltsters from Cabano who specialized in the production of
crystal malts from either barley, rye or wheat and they range between 20 and 160
Lovibond. Lots of micros from Québec
and NB uses their products and for good reasons! They’re made locally using local grains and
the taste is superior in my opinion, much like coffee beans from an
artisan roaster. Recently Dany has developed
an experimental base malt and I was lucky to be given a few pounds to test it out. It’s a 3.5L pale ale base malt made with the
Bentley barley variety and in this recipe I used it on its own to really get the
feel of what flavour it can provide.
Recipe Specifications
Batch Size (Gal): 15.00
Total Grain (Lbs): 28.00
Estimated OG: 1.052
Anticipated SRM: 5.1
Anticipated IBU: 40.4 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grains
100.0% (28 lbs) - MaltBroue Pale Ale
Hops
2.00 oz Warrior (12.00%) @ 60 min
1.00 oz Ahtanum (5.70%) @ 10 min
1.00 oz Amarillo (8.70%) @ 10 min
1.00 oz Centennial (10.50%) @ 10 min
4.00 oz Ahtanum (5.70%) @ Hop-Stand (175F for 60 min)
2.00 oz Amarillo (8.70%) @ Hop-Stand (175F for 60 min)
2.00 oz Centennial (10.50%) @ Hop-Stand (175F for 60 min)
Dry Hop
1.00 oz Ahtanum @ Dry Hop for 7 days (per 5 gal)
Yeasts
6.0 gal -> WY1450 Denny's Favorite 50
7.5 gal -> WLP090 - San Diego Super Yeast
Mash Schedule
Sacch Rest - 60 min @ 153F
Notes
02/15/15: Brew day
OG = 1.054
13.5 gallons
