All Grain Yeast:
S-05 Yeast Starter:
cake Batch Size (Gallons):
5 Original Gravity:
1.047 Final Gravity:
21 Boiling Time (Minutes):
12.3 Primary Fermentation (# of Days & Temp):
21 @ 62*F Tasting Notes:
Easy on the carbonation the head is very full, light red in color. Slightly malty.
Total grain: 8.625 lb
Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers MaltGrain 7.000 lb Yes No 80% 2.0 srm
Caramel/Crystal Malt - 60L Grain 13.000 oz Yes No 74% 60.0 srm
Caramel/Crystal Malt - 80L Grain 9.000 oz Yes No 74% 80.0 srm
Milk Sugar (Lactose) Sugar 4.000 oz Yes No 76% 0.0 srm
Name Alpha Amount Use Time Form IBU
Willamette 4% 0.750 oz Boil 60.000 min Pellet 11.1
Cascade 6% 1.000 oz Boil 15.000 min Pellet 11.0
Name Type Form Amount Stage
Safale S-05 - American Ale Ale Dry 2.232 tsp Primary
Bring the wort to a boil and hold for 60.000 min.
Put 0.750 oz Willamette into boil for 60.000 min.
Put 1.000 oz Cascade into boil for 15.000 min.
Stop boiling the wort.
Cool wort and pitch Safale S-05 - American Ale Ale yeast, to the primary. (I pitched on a yeast cake from a different batch.)
Let ferment until FG is 1.011.
Transfer beer to keg.
This is my third batch recipe, I am very happy with the results