Take a look at this American Pale Ale recipe and tell me what you think. I'm going for something with a little toasty malt character with a touch of sweetness and a heavy citrous flavor and aroma without being too bitter.
OG: 1.052
FG: 1.013 (ABV 5.11%)
IBU: 40
Color: 7.9 SRM
Batch size: 5 gallons
Wyeast 1056 w/ starter
Grain Bill
5.50 lbs. Pale 2-row
2.00 lbs. Munich 10L
3.00 lbs. Vienne 20L
0.50 lbs. Caramel 40L
Single infusion mash at 150 F for 60 mins. Batch sparge.
Hop Additions
1.0 oz. Cascade (60)
1.0 oz. Cascade (15)
1.0 oz. Citra (5)
1.0 oz. Cascade and 1 oz. Citra at flameout
1.0 oz. Citra dry hop 7 days
I'll ferment in primary for 7 days at 68 F and then rack into secondary with the dry hops for another 7 days before bottling.
Thoughts? Tips?
OG: 1.052
FG: 1.013 (ABV 5.11%)
IBU: 40
Color: 7.9 SRM
Batch size: 5 gallons
Wyeast 1056 w/ starter
Grain Bill
5.50 lbs. Pale 2-row
2.00 lbs. Munich 10L
3.00 lbs. Vienne 20L
0.50 lbs. Caramel 40L
Single infusion mash at 150 F for 60 mins. Batch sparge.
Hop Additions
1.0 oz. Cascade (60)
1.0 oz. Cascade (15)
1.0 oz. Citra (5)
1.0 oz. Cascade and 1 oz. Citra at flameout
1.0 oz. Citra dry hop 7 days
I'll ferment in primary for 7 days at 68 F and then rack into secondary with the dry hops for another 7 days before bottling.
Thoughts? Tips?