Can you Brew It recipe for Uinta Wyld Extra Pale Ale
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
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If you brew this, please reply with your results for discussion.
90 minute boil
3.77kg Great Western Pale Malt 70%
540g Munich 10lov. 10%
670g Carapils 12.5%
400g Crystal 20lov. 7.5%
Mash at 155F
6.58 Amarillo 10%AA 60'
11g Simcoe 13% 5'
22g Simcoe 0'
22g Simcoe dry hop
Ferment at 64 degrees, ramp up to 70 over five days
Notes: Tasty says that he does use gypsum, but not as much as in an IPA.
Thanks for posting this. I just listened to this show, and happened to pick up a Wyld at the store last night. This may very well be my next brew.
Ditto - Thanks for posting. This is a great beer and I need to add it to my queue.
1) is that 6.5 grams of Amarillo for the first hop?
The original recipe calls for using Kolsch yeast, but Tasty thinks he used 001.
I understand CYBI recipes use Rager for IBU. Uinta website lists the ibu's at 29 whereas this recipe says 13 rager ibu. I assume the brewery probably uses tinseth which would mean the Rager ibu equivalent would around 40 ibu. So what's the deal?
Has anyone brewed this yet? 13 rager ibu seems awefully low. I had this beer and I would have guessed it to be about 30 ibu.
I tried this beer, the original not the clone, its fn awsome. I'm gonna brew this clone next. I couldn't believe it was 13% carapils, so I wrote an email to Kevin Ely at Uinta, here's what he said.
Great to hear. You are close, it is actually 69% Organic Pale 2-row, 11% M10, 13% Carapils, 7% C20.
& Head Brewer
Uinta Brewing Company"
The most carapils I've ever used is 3.3%, I never would have thought to try 13%, but this beer is awsome. Another thing not mentioned yet in this thread is the carb level, Uinta carbs the Wyld to 2.75 volumes. In the CYBI interview Will from Uinta says its around 45 IBU's. I'd agree it tastes around 30 IBU's, but I wonder if its the carapils balancing the 45 IBU's down. I think I'm gonna bitter it to 40 IBU's tinseth. Did I mention this beer is fn awsome.
Wow thats off from the podcast. Wonder who is right.
I've used about 10% carapils before with no problem, but not in conjunction with another 20% of crystal malt. 31% total crystal seems way higher than I remember it tasting.
I'm going to change this recipe up a bit because I'm a little skeptical about that much crystal and the low IBUs. It seems like it will be a malt bomb instead of the hop bomb I tasted.
Brewing this weekend.
Hmmm. I don't really think of Munich 10 as a crystal. I'm sure it adds some sweetness, but I don't think you could compare it to a crystal 10. From what I've read, I'm thinking Munich is kilned at a higher temp then a crystal. I could definetly be wrong about this, I gotta read more.
Oops, you're right. I added wrong. :o
Still seems like it's going to be sweet though. I put it into beersmith and the Tinseth IBU came to 9.5.
I'm bumping it up to about 30 ibu's.
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