- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 48.1
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- See main body
Efficiency was 74%
10 lbs Pale 2-row
8 oz Cara-pils
4 oz Crystal 80L
4 oz Chocolate malt
.5 oz Apollo @ 60 min
1 Whirlfloc tab @ 15 min
.5 oz Motueka @ 15 min
.5 oz Motueka @ 10 min
.5 oz Motueka @ 5 min
.5 oz Motueka @ FO
Ferment 10-14 days with US-05
2 oz Nelson Sauvin dry hop until total fermentation time is 21 days
Bottle with approximately 4 oz of table sugar and 1.5 tsp of gelatin bloomed in water for 1 hour and heated (but not boiled) just enough to dissolve
Notes:
I honestly debated on which category to put this recipe in. It's American in that it's aggressively hopped, but it uses mostly New Zealand hops, so there's that. It could be called an American Amber, but it lacks the body typically associated with amber ales. Color-wise I'd like to call it a red (wait, I am calling it a red), but there's definitely nothing Irish about it. In the end I just decided to call a spade a spade and so its been named.
Having said that, once you get past the mental torture of properly classifying the beer and then promptly ignore it, you'll find a well hopped, but not overly so, dry-ish ale that has notes of white wine, fruit and a little spiciness. Just enough malt character to keep the hops from completely consuming the beer. I haven't shared it yet, so I don't have any objective feedback, but I'll be including it in a trade soon so I'll get some notes on it then.
10 lbs Pale 2-row
8 oz Cara-pils
4 oz Crystal 80L
4 oz Chocolate malt
.5 oz Apollo @ 60 min
1 Whirlfloc tab @ 15 min
.5 oz Motueka @ 15 min
.5 oz Motueka @ 10 min
.5 oz Motueka @ 5 min
.5 oz Motueka @ FO
Ferment 10-14 days with US-05
2 oz Nelson Sauvin dry hop until total fermentation time is 21 days
Bottle with approximately 4 oz of table sugar and 1.5 tsp of gelatin bloomed in water for 1 hour and heated (but not boiled) just enough to dissolve
Notes:
I honestly debated on which category to put this recipe in. It's American in that it's aggressively hopped, but it uses mostly New Zealand hops, so there's that. It could be called an American Amber, but it lacks the body typically associated with amber ales. Color-wise I'd like to call it a red (wait, I am calling it a red), but there's definitely nothing Irish about it. In the end I just decided to call a spade a spade and so its been named.
Having said that, once you get past the mental torture of properly classifying the beer and then promptly ignore it, you'll find a well hopped, but not overly so, dry-ish ale that has notes of white wine, fruit and a little spiciness. Just enough malt character to keep the hops from completely consuming the beer. I haven't shared it yet, so I don't have any objective feedback, but I'll be including it in a trade soon so I'll get some notes on it then.