All Grain Yeast:
WLP001 or Safale US-05 Batch Size (Gallons):
5 Original Gravity:
1.060 Final Gravity:
29 Boiling Time (Minutes):
12° SRM Primary Fermentation (# of Days & Temp):
5-7 Additional Fermentation:
20 days bottle conditioning Secondary Fermentation (# of Days & Temp):
14 Tasting Notes:
What I drink at home. Toasty malt flavor, dark red color, citrus and pine hops.
This is the base recipe for my house beer. I designed it to be what I'm always in the mood to drink. Toasty, nutty, almost burnt malt flavors, dark red color, clean yeast variety, and well-hopped with an emphasis on citrus and pine.
Most batches I change up some way; I alter the hops or add a half pound of dextrose or a little bit of rye or some dark Munich, etc. But this the reference point that I work from.
It's a partial mash; I like short brew days.
1.50 lbs Munich Malt
1.00 lbs Victory Malt
0.25 lbs Crystal 120L
Mash at 148° for 45 minutes
5.00 lbs Light Dry Malt Extract
(Liquid is fine too)
1.00 oz Centennial: 60 mins
0.50 oz Cascade/0.50 oz Amarillo: 15 mins
0.50 oz Cascade/0.50 oz Amarillo: 3 mins
Yeast: WLP001 or Safale US-05
Primary: 5-7 days
Secondary: 14 days
Bottle conditioning: 20 days
EDIT: The IBUs in the list at top should read 34 rather than 29.