Double Eagle Ale
German Munich/Pilsner malt base with American yeast, cascade hops and a bit of wheat. Body should be heavier due to initial mash being hot. Should come out "like" an Octoberfest.
6 lbs Munich I (Wyermann) (7.1 SRM)
5 lbs Pilsner (Wyermann) (1.7 SRM)
1 lbs light wheat (Wyermann) (2 .0 SRM)
Mash: struck with 8 gal. of 170 degree water. Started hot, at 160 degrees. Left lid off mash tun to let is cool 20 minutes. Held at 158.
- High initial mash temp should create a thicker beer [Alpha-amylase starch conversion into dextrins (unfermentables)]. 160 is the limit as far as mashing goes...
Lautered after 1 hour. Used 165 degree water.
Collected 6.5 gal.
70 Minute boil
- @ 60 minutes- 1 oz Cascade (6.2 A)
- @ 30 minutes pitched flavor hops ½ oz Styrian Goldings (5.2 A)
- @ 45 minutes pitched 1 tsp Irish Moss
- @ 0 minutes finished with ½ oz Styrian Goldings (5.2 A)
Yield: 5.5 gal
Cooled in a tub with icewater.
Pitched 11g dry Safeale US-05 at 85 degrees.
OG: 1.057 @ 60.
7/21 Racked to Secondary G: 1.014 @ 60 = 5.4% alcohol.
Taste is still a little hoppier than I'm looking for at end, but body & malt balance is there. Should improve with aging.