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Old 03-01-2008, 06:14 PM   #1
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Default All-Grain - Sterling Gold (3.5% AG, Light and Zesty)

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Prior Slurry
Batch Size (Gallons): 11
Original Gravity: 1.034
Final Gravity: 1.007
IBU: 17.0
Boiling Time (Minutes): 90 (Pils Malt)
Color: 3.6
Primary Fermentation (# of Days & Temp): 10 Days at 67 degrees
Secondary Fermentation (# of Days & Temp): 5 Days in Keg at 40 degrees.

I floated this recipe out there on the board prior to brewing. I was looking for something light (around 3.5%) and zesty with a fuller flavor. A few go-rounds and some advice from David_42 to add some Rye Malt, and Sterling Gold was born.

I may be guilty of posting too many recipes, but none is ever posted until they’re brewed and reviewed by my drinking partners. (Believe me, there are a lot more recipes that didn’t make it to the database).

This is a quick beer (easily from grain to glass in 2-3 weeks if you’re kegging). It will probably replace my Centennial Blonde as a year-round house beer. This beer is light, very crisp an flavorful. There is a nice "bite" to the beer that is very clean...not spicy. The Rye malt really ads a nice dimension. The orange bitter is not noticeable at all and the coriander lies just underneath enough to hint at a wit style beer. It seems that all of the additives just seem to balance out and add a nice dimension, and not an obvious flavor to the beer.

This was my first experience wit Sterling hops and I'm sold. Clean. Crisp. Slight floral aroma. Very subdued, but flavorful. These could easily be used to replace any of the noble hops that are in short supply right now.

I attenuated a bit more than planned so ended up with a 3.6% beer.

This one is definitely a do-over. High in flavor, crisp and clean, low in alcohol and a nice session beer for the warmer months that lay ahead.



Batch Size: 11.50 gal
Boil Size: 15.00 gal
Estimated OG: 1.034 SG
Estimated Color: 3.6 SRM
sterling_color.jpg
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes

sterling_ratio.jpg
Ingredients:
0.50 lb Rice Hulls (0.0 SRM)
12.00 lb Pilsner (2 Row) Ger (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)

1.00 oz Sterling [7.50%] (90 min) (FWH)
1.00 oz Sterling [7.50%] (5 min)

0.75 oz Coriander Seed (Boil 10.0 min)
0.75 oz Orange Peel, Bitter (Boil 10.0 min)
2.00 tsp Black Pepper Corn (Boil 10.0 min)

Safale-05 American Yeast



sterling_hydro.jpg
Two weeks from grain, this beer is ready.
sterling_pour1.jpg
sterling_pour2.jpg

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Old 05-03-2008, 08:41 PM   #2
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Just kegged this and force-carbonated a glassful on the side to taste. Very tasty indeed after only two weeks. Three thumbs up (two from me, one from SWMBO).

Thankyou very much Biermuncher. Now that the sun's back, I can see myself making (and consuming) a whole lot of this.

I used a PM version, hacked around a bit to suit a smaller batch size and use what I had to hand.

(just in case anyone wants it as a starting point, here is the variant I used):

Sterling Gold PM version (original AG from BierMuncher)

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 6.50
Anticipated OG: 1.035 Plato: 8.74
Anticipated SRM: 4.0
Anticipated IBU: 18.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
23.1 1.50 lbs. Pilsener Belgium 1.037 2
46.2 3.00 lbs. Generic Pilsen LME 1.034 2
15.4 1.00 lbs. Rye Malt America 1.030 4
7.7 0.50 lbs. Crystal 20L America 1.035 20
7.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Sterling Whole 7.80 15.7 First WH
0.50 oz. Sterling Whole 7.80 2.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Black Peppercorn Spice 10 Min.(boil)
0.40 Oz Coriander Seed Spice 10 Min.(boil)
0.40 Oz Bitter Orange Peel Spice 10 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale

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Old 05-03-2008, 10:10 PM   #3
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Thanks for the conversion.

This is definitely a great poolside quaffer.

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Old 05-04-2008, 04:02 AM   #4
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Looks awesome, the blonde is a winner in my house, cant wait to brew this one!

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Old 05-15-2008, 03:21 PM   #5
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How did you mash this BM? I'm going to brew this one up early next week.

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Old 05-15-2008, 03:27 PM   #6
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Quote:
Originally Posted by Warped04 View Post
How did you mash this BM? I'm going to brew this one up early next week.
This was a 152 degree mash for 75 minutes. Nice and dry.
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Old 05-15-2008, 03:35 PM   #7
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Quote:
Originally Posted by BierMuncher View Post
This was a 152 degree mash for 75 minutes. Nice and dry.
Thank you! I can't wait.
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Old 05-19-2008, 08:45 PM   #8
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I did a beer influenced heavily by this recipe this past weekend, but subbed in Grains of Paradise for the peppercorns. Still in primary, obviously, but I have very high hopes for this. The GoP smelled absolutely wonderful when I crushed them; peppery, but kind of fruity, I've heard the "citrus" descriptor used and would not disagree. From all accounts, you've got to use them in extreme moderation; I went with a half-teaspoon of crushed; the HBS shop sells them in two-gram packs, I bought two packs but used about one pack, so about two grams went in there.

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Old 05-26-2008, 12:46 AM   #9
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what happens if this sits in a higher temperature primary.....let's say 68-72 degrees

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Old 05-26-2008, 06:19 PM   #10
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I had mine sitting at room temperature for the primary, so that's round about 70, give or take a couple of degrees either way. Secondary was 37 degrees.

One week in each, tasted just fine to me.

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