North Coal Pale Ale
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.05 %
1.00 lb Vienna Malt (3.5 SRM) Grain 10.26 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.69 %
1.00 oz Cascade [5.50 %] (60 min) Hops 19.7 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 9.8 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 6.1 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash at 152-154. I did a double batch sparge with this recipe. Collected 6.5 gallons into the kettle and boiled down to about 5.25 gallon.
Original thread can be found here.
wow, 1043 > 1002 with a 152-154 mash with almost 8% crystal?
looks good, low calorie, dry beer probably making you want more :mug:
Yea my jaw dropped when I saw it attenuated like that. Gonna check it against the next time I brew to make sure I read it right. But tasty none the less.
I actually changed the recipe a bit and am going to use Centennial for bittering, then adding 1oz of cascade for a week to dry hop. This actually raised the IBUs to about 43.
Then I had this idea. Why don't I split the batch and add 1/2 oz of lightly toasted oak chips to half. Anyone have any idea how long I should let this sit? I know a lot of people say to taste, however I would like a starting point to work off of.
Just won third place in a local competition with this recipe out of 30 entries.
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