- Recipe Type
- Extract
- Yeast
- Safale US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.042
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- Color
- Dark Amber
- Primary Fermentation (# of Days & Temp)
- 7 days @ 68-72 Degrees
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 68-72 Degrees
- Tasting Notes
- Very nice balance between bittering hops and malt.
6 lbs 9.6 oz LME Golden Light (Briess) (4.0 SRM) Extract 86.84 %
Specialty Grains: 1/2 LB Crystal 60 L , 1/2 Lb Mild Malt 2-row, 2 oz Briess Chocolate
1.50 oz Tettnanger [8.00 %] (60 min) Hops 41.3 IBU
0.50 oz Hallertauer [4.80 %] (45 min) Hops 7.6 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
11.5g Safale US-05 Yeast
6 Gal Bottled Water
----------------------------
Add 2 gallons of water to boil pot. Steep grains for 30 mins at 154.
When done steeping, add an additional 1/2 gallon of water and bring to a boil.
Take pot off the flame, Add your extract and mix it well.
Put it back on the fire bring it to a boil, once the hot break occurs start the timer and do your hop additions.
After 1 hour boil, put pot in icebath and add 1 gallon of bottled water until wort reaches aprox 90 degrees. Add additional
1.5 Gallons of Bottled water to Fermenter and add your wort. At this time, Aeriate the wort by rocking fermenter side to side for about 5 minutes.
Once the wort reaches 78 degrees, pitch yeast. I pitch the yeast
dry as recommended by packaging, but you can also rehydrate yeast and pitch.
Ferment in primary for 1 week, and secondary for 2 week. Bottle condition 2 weeks.
-Cheers
Specialty Grains: 1/2 LB Crystal 60 L , 1/2 Lb Mild Malt 2-row, 2 oz Briess Chocolate
1.50 oz Tettnanger [8.00 %] (60 min) Hops 41.3 IBU
0.50 oz Hallertauer [4.80 %] (45 min) Hops 7.6 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.6 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
11.5g Safale US-05 Yeast
6 Gal Bottled Water
----------------------------
Add 2 gallons of water to boil pot. Steep grains for 30 mins at 154.
When done steeping, add an additional 1/2 gallon of water and bring to a boil.
Take pot off the flame, Add your extract and mix it well.
Put it back on the fire bring it to a boil, once the hot break occurs start the timer and do your hop additions.
After 1 hour boil, put pot in icebath and add 1 gallon of bottled water until wort reaches aprox 90 degrees. Add additional
1.5 Gallons of Bottled water to Fermenter and add your wort. At this time, Aeriate the wort by rocking fermenter side to side for about 5 minutes.
Once the wort reaches 78 degrees, pitch yeast. I pitch the yeast
dry as recommended by packaging, but you can also rehydrate yeast and pitch.
Ferment in primary for 1 week, and secondary for 2 week. Bottle condition 2 weeks.
-Cheers
