My first In-law Elixir was brewed for our wedding in 2014. It was an American Pale Ale extract kit from Northern Brewer (I think). I tweaked the malt bill for this recipe to get a bit more character and malt presense by adding some Munich II. Unfortunately, I ended up mashing lower than intended and the body may be lighter than planned for.

On a few taste tests during fermentation, the bitterness and hops aroma were mild, but pleasant.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 42.2 IBUs 5.7 SRM 1.052 1.007 5.9 %


Name Amount %
Pale Malt (Rahr) 10 lbs 90.91
Cara-Pils/Dextrine 8 oz 4.55
Munich II (Weyermann) 8 oz 4.55


Name Amount Time Use Form Alpha %
Jarrylo 0.5 oz 60 min First Wort Pellet 14.2
Jarrylo 0.5 oz 15 min Boil Pellet 14.2
Jarrylo 0.5 oz 5 min Boil Pellet 14.2
Jarrylo 0.5 oz 2 min Boil Pellet 14.2
Jarrylo 1 oz 5 days Dry Hop Pellet 14.2


Name Amount Time Use Type
Whirlfloc Tablet 1.10 Items 15 min Boil Fining


Name Lab Attenuation Temperature
San Diego Super Yeast (WLP090) White Labs 80% 65°F - 68°F


Step Temperature Time
Mash In 148°F 60 min


Step Time Temperature
Primary 4 days 65°F
Secondary 10 days 70°F
Tertiary 3 days 32°F
Aging 7 days 45°F


Intended for a medium body, however wasn't able to keep mash temp up. Started at 152, but dropped to 146 after 30 minutes due to the winter weather outside. added almost a gallon of 160ish to raise it back to about 150.

Mashed in with 4 gallons at 170, preheated tun, then stirred down to 163. Mashed in to 152. Grain temp around 56.

Added about 1 gallon infusion halfway through mash. Captured about 3.3 gallons.

Since I believe I have around .25 gallon tun deadspace, absorption was 1.45 gallons or .13 gallons per lb of grain.


attempting gelatin directly into keg on kegging day this time.

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