uwmgdman
Well-Known Member
The beers I sent to Kaiser, Tuck, and Brewsmith:
Gold cap:
German Pale Ale
This beer fits into no category very well, so with that said please dont judge how it fits into any one category. What I intended with this beer was a more or less, balanced beer, with a bit of a dry finish. I achieved the dry finish by playing with my mash temperature. I never mashed low before and for this batch, I mashed around 149-150F. Heres the recipe, let me know what you think!
Partial Mash:
4 lb. Briess Pilsen Malt, 12 oz. Crystal 20L, 4 oz. English Crystal (55L), and 8 oz. CaraPils. Mashed for 60 minutes at 149-150F. Added 4lbs. Briess Pilsen DME at 20 mins remaining in boil.
Hops:
1 oz. Northern Brewer Pellets 9.6%AA 60 min
¼ oz. Saaz Pellets 3.8%AA 30 min
1 tsp. Irish Moss 15 min
¾ oz. Saaz Pellets 3.8%AA 5 min
Yeast:
Wyeast 1056 Smack Pack
Fermentation Temp: ~68F, OG: 1.057, FG: 1.008, IBU: 32, BU/GU: 0.56, and ABV: 6.5%
Blue cap:
Kind of Sierra Nevada Celebration Ale
This beer is an IPA. I was thinking about cloning the SNCA, but decided to change it up a little and give the recipe my own twist, I used 4lbs of Munich malt. I knew it wasnt going to be a dead ringer, but I did a side by side. I think the hop aroma on my mine is more pronounced, the bitterness a bit more evident, and the beer has a slightly sweeter finish than the SN. The color is close, but mine is a little hazy.
Partial Mash:
4 lb. 2-Row Munich Malt, 1 lb. English Crystal (55L), 8 oz. CaraPils. Mashed for 60 mins at 152F. Added 5 lbs. Briess Pilsen DME with 20 mins remaining in boil.
Hops:
1.25oz. Chinook Pellets 12.0%AA 60 min
1 oz. Centennial Whole Hops 10.5%AA - 15 min
1 oz. Cascade Pellets 6.4%AA 15 min
1 tsp. Irish Moss 15 min
Dry hopped with 1oz of whole leaf Cascade and Centennial
Yeast:
Wyeast 1056 I pitched onto about 1/3 of the cake from the previous batch, wow that was impressive to watch.
Fermentation Temp: ~68F, OG: 1.064, FG: 1.013, IBU: 64, BU/GU: 1.00, and ABV: 6.8%.
I look forward to your feedback, I hope you enjoyed the beers!
Justin
Gold cap:
German Pale Ale
This beer fits into no category very well, so with that said please dont judge how it fits into any one category. What I intended with this beer was a more or less, balanced beer, with a bit of a dry finish. I achieved the dry finish by playing with my mash temperature. I never mashed low before and for this batch, I mashed around 149-150F. Heres the recipe, let me know what you think!
Partial Mash:
4 lb. Briess Pilsen Malt, 12 oz. Crystal 20L, 4 oz. English Crystal (55L), and 8 oz. CaraPils. Mashed for 60 minutes at 149-150F. Added 4lbs. Briess Pilsen DME at 20 mins remaining in boil.
Hops:
1 oz. Northern Brewer Pellets 9.6%AA 60 min
¼ oz. Saaz Pellets 3.8%AA 30 min
1 tsp. Irish Moss 15 min
¾ oz. Saaz Pellets 3.8%AA 5 min
Yeast:
Wyeast 1056 Smack Pack
Fermentation Temp: ~68F, OG: 1.057, FG: 1.008, IBU: 32, BU/GU: 0.56, and ABV: 6.5%
Blue cap:
Kind of Sierra Nevada Celebration Ale
This beer is an IPA. I was thinking about cloning the SNCA, but decided to change it up a little and give the recipe my own twist, I used 4lbs of Munich malt. I knew it wasnt going to be a dead ringer, but I did a side by side. I think the hop aroma on my mine is more pronounced, the bitterness a bit more evident, and the beer has a slightly sweeter finish than the SN. The color is close, but mine is a little hazy.
Partial Mash:
4 lb. 2-Row Munich Malt, 1 lb. English Crystal (55L), 8 oz. CaraPils. Mashed for 60 mins at 152F. Added 5 lbs. Briess Pilsen DME with 20 mins remaining in boil.
Hops:
1.25oz. Chinook Pellets 12.0%AA 60 min
1 oz. Centennial Whole Hops 10.5%AA - 15 min
1 oz. Cascade Pellets 6.4%AA 15 min
1 tsp. Irish Moss 15 min
Dry hopped with 1oz of whole leaf Cascade and Centennial
Yeast:
Wyeast 1056 I pitched onto about 1/3 of the cake from the previous batch, wow that was impressive to watch.
Fermentation Temp: ~68F, OG: 1.064, FG: 1.013, IBU: 64, BU/GU: 1.00, and ABV: 6.8%.
I look forward to your feedback, I hope you enjoyed the beers!
Justin