C.R.A.B.S

Sponsored by The Pratt Street Ale House & The Chesapeake Real Ale Brewers Society (C.R.A.B.S.).

• Competition is open to C.R.A.B.S. members, Friends and Family as long as a dues paying C.R.A.B.S. member is on the brewing team.
• Judging is Hedonistic any type of glass bottle, growler, keg or plastic bottle will be accepted.

ENTRY DROPOFF LOCATIONS  by early May (TBD)

Maryland Homebrew                CRABS Monthly Meeting
6770 Oak Hall Lane       OR        or Brandon Miller
Suite 115                                 9318 Madison Ave.
Columbia, MD 21045                 Laurel, MD 20723

Here is the full 7bbl (1 bbl = 31.5 gal) recipe that is brewed by Steve @ Pratt Street Ale House.

Directly from Steve Jones:

Ironman is a super simple recipe ... everything is for a 7 bl brew length.

Our brewing liquor is adjusted for pH with phosphoric acid. we add a solution of calcium chloride (35g dissolved in hot liquor) to the hot liquor back (total volume 306 gallons). The mash is also treated with calcium sulphate (520g ) during the mashing-in process as well as (Five Star) ph 5.2 stabilizer (as per recommended dose rate).

The grist

385 lbs pale ale malt (a mix of Fawcetts Halcyon and Canada Maltings Pale),
9 lbs Fawcetts Crystal (45)
26 lbs Fawcetts Malted Wheat

Bittering hops are English First Gold, 3.5 lb (7.5% alpha) as a single addition at the start of boil.
Finishing hops are Kent Goldings 2 lb 13oz (4.5% alpha) leaf hops steeped in hot liquor in the hop percolator.

The wort is passed through these prior to cooling during transfer to FV. Wort is generally collected @ 70-72F (due to the low ambient temperature of the FV room and fermentation is allowed to max out @ 76F. The fermentation is vigorously roused to aerate during early fermentation but not below 1.020. Below 1.020 it may be under-roused ie stirred to mix in yeast that has settled out without further aeration.

Original Gravity 1.060
Crash cool @ 1.013
Final gravity 1.011 - 1.012
a.b.v. 6.2%

Kettle finings (Whirlfloc T) are added 5 minutes prior to the end of the 1 hour boil period.  The beer is not filtered. It is fined with alginex and an isinglass suspension in the beer flow during transfer from FV to conditioning tank (or in cask).  Fermentation time is typically 3 - 4 days at which point it is crash cooled to below 40F and excess yeast is skimmed leaving a yeast "skin" on top of the beer. Remember we use open fermentation. The beer is held in FV for a further 3-4 days (8 days in FV total).  Draft beer is transferred to carbonation tank and carbonated to about 2.5 volumes CO2 @ serving temperature.

Good luck all
Steve