All Grain Yeast:
Wyeast 1272 Yeast Starter:
1/2 gal Pull from Active 15bbl conical Batch Size (Gallons):
5 Original Gravity:
1.038 Final Gravity:
1.012 Boiling Time (Minutes):
90 Primary Fermentation (# of Days & Temp):
10 Days @ 60° F Additional Fermentation:
Raise to 70 for 3 Days Before Crash and Keg Secondary Fermentation (# of Days & Temp):
20 Days @ 55° F
Blonde in the GarageBrewer:
4 HCU (~4 SRM) OG:
3.4% v/vGrain Bill:
9.5 lb. American 2-row
0.5 lb. American crystal 10LMash:
60% efficiency (First Shot at this System
Dough in 3.5 Gal @ 168°F
Mash 60 min @ 152°F
Sparge 4 Gal @ 170°F Until 6 Gal wort collectedBoil:
.5 oz. Amarillo (9.8% AA, 60 min.)
.25 oz. Amarillo (9.8% AA, 10 min.)Primary Fermentation:
Cooled to ~70°F w/ wort chiller (forming whirlpool)
Poured 5.5 Gal wort into 6.5 Gal Glass Carboy
Pitched Growler of 1272 yeast and attached airlock
10 Days @ ~60°FSecondary:
Slowly cooled to 55°F
17 Days @ 55°F (Same carboy, no racking)
Allow to rise to ~70°F for 3 daysKegging:
Crash cooled as low as possible with 2-liter Ice cubes for 24 hrs
Racked 5 gal to Corny Keg
2.5 Vol Co2 (11 psi for 10 days)Tasting Notes:
Light, crisp, slightly fruity with nice citrus notes. Creamy finish. Not too bad for a basic light beer.
1. Strict bud light drinker upon tasting: "I like the smell on this beer, that's pretty good!"
2. Homebrew First Timer: "Wow thats really good! Kind of a creamy taste at the end. Honey come try this, guess where he got this beer!"
Allowing it to cold condition for about a month in the fridge, getting clearer everyday. Will post picture when I break it in.
Well here's the picture...
[Edit:] Forgot to add Irish Moss until the last minute or two of the boil. oops.