pdxhophead
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Safale US-05
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- Safale US-05 at bottling
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.116
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 70
- Color
- Mahogany Red
- Primary Fermentation (# of Days & Temp)
- 6-7 Days 70º
- Secondary Fermentation (# of Days & Temp)
- 15 days 70º
13 lb Light Liquid Malt Extract
2 lb Corn Sugar (Dextrose)
Hops
2oz Simcoe Hops (60 min)
2oz Centennial Hops (30 and 15 min)
(Somewhere around 70.6 IBU according to the Tinseth method)
Grains
¼ lb Victory
¼ lb Munich
¼ lb Crystal 40
¼ lb Crystal 120
1 tsp Irish Moss (45 min)
2 11.5g packages of Fermentis Safale US-05
Steep grains for 30 min at 150° in 1.5 gallons of water, sparge with 2 quarts of 150° water. Remove from heat, add extract and dextrose and stir until dissolved and then bring it to a boil. Add 2oz Simcoe at the beginning of boil, 1 tsp Irish Moss at 45 min, 1oz centennial at 30 min and 1oz Centennial at 15 min. Chill wort add to fermenter, top up to 5 gallons with water and pitch starter. I should mention that I made a 3 liter starter with one package of yeast and pitched another dry. I also added another rehydrated package at bottling just to make sure there was enough live yeast to carbonate.
2 lb Corn Sugar (Dextrose)
Hops
2oz Simcoe Hops (60 min)
2oz Centennial Hops (30 and 15 min)
(Somewhere around 70.6 IBU according to the Tinseth method)
Grains
¼ lb Victory
¼ lb Munich
¼ lb Crystal 40
¼ lb Crystal 120
1 tsp Irish Moss (45 min)
2 11.5g packages of Fermentis Safale US-05
Steep grains for 30 min at 150° in 1.5 gallons of water, sparge with 2 quarts of 150° water. Remove from heat, add extract and dextrose and stir until dissolved and then bring it to a boil. Add 2oz Simcoe at the beginning of boil, 1 tsp Irish Moss at 45 min, 1oz centennial at 30 min and 1oz Centennial at 15 min. Chill wort add to fermenter, top up to 5 gallons with water and pitch starter. I should mention that I made a 3 liter starter with one package of yeast and pitched another dry. I also added another rehydrated package at bottling just to make sure there was enough live yeast to carbonate.