Recipe Name: Swinging Hammock Summer Ale
Recipe Style: Light Hybrid Ale-Kolsch
Recipe Type: Partial Mash
Yeast: WLP029 German Ale/Kolsch
Yeast Starter: Yes
Batch Size (Gallons): 5
Boil Size (Gallons): 4.5
Estimated efficiency: 70%
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 29
BU:GU ratio: 0.52
ABV: 4.6%
Boiling Time (Minutes): 60
Color: 3.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Secondary Fermentation (# of Days & Temp): As cold as I can get it (~40 F) for as long as I can stand it (maybe 2-3 months).
3.3 lbs light LME 42%
3.5 lbs 2 row Pils Malt 46%
8 oz Vienna malt 7%
6 oz Wheat malt 5%
Mash at 154 F in 2.5 gallons for 60 minutes, then sparge in 2 gallons of 175 F for 10 minutes, then combine. (As per DeathBrewer's Instructions.) Add extract at beginning of boil.
1 oz. Hallertauer 5% AA for 60 minutes
1/2 oz. Tettnanger 3.4% AA for 30 min.
1/2 oz. Saaz 3.5% AA dry-hopped.
WLP029 with a starter.
I have four goals with this batch:
First, prove to the world and myself that I can mash grains.
Second, use up some noble hops I have sitting around.
Third, to give me something refreshing to drink this summer so I'm not tempted to break into my Oktoberfest in July.
Finally, to give me a reason to finish my honey-do list so I can just sit in my hammock.
Recipe Style: Light Hybrid Ale-Kolsch
Recipe Type: Partial Mash
Yeast: WLP029 German Ale/Kolsch
Yeast Starter: Yes
Batch Size (Gallons): 5
Boil Size (Gallons): 4.5
Estimated efficiency: 70%
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 29
BU:GU ratio: 0.52
ABV: 4.6%
Boiling Time (Minutes): 60
Color: 3.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
Secondary Fermentation (# of Days & Temp): As cold as I can get it (~40 F) for as long as I can stand it (maybe 2-3 months).
3.3 lbs light LME 42%
3.5 lbs 2 row Pils Malt 46%
8 oz Vienna malt 7%
6 oz Wheat malt 5%
Mash at 154 F in 2.5 gallons for 60 minutes, then sparge in 2 gallons of 175 F for 10 minutes, then combine. (As per DeathBrewer's Instructions.) Add extract at beginning of boil.
1 oz. Hallertauer 5% AA for 60 minutes
1/2 oz. Tettnanger 3.4% AA for 30 min.
1/2 oz. Saaz 3.5% AA dry-hopped.
WLP029 with a starter.
I have four goals with this batch:
First, prove to the world and myself that I can mash grains.
Second, use up some noble hops I have sitting around.
Third, to give me something refreshing to drink this summer so I'm not tempted to break into my Oktoberfest in July.
Finally, to give me a reason to finish my honey-do list so I can just sit in my hammock.
