- Recipe Type
- All Grain
- Yeast
- US-05/WLP001
- Yeast Starter
- If needed
- Batch Size (Gallons)
- 9.25
- Original Gravity
- 1.040
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 36.6
- Color
- 7.8
- Primary Fermentation (# of Days & Temp)
- 7-10
- Additional Fermentation
- Cold crash
- Tasting Notes
- Sweet, wonderful blend of hops, VERY sessionable for Summer
Malt Pounds %
American 2-row 2.5 16.2%
Pale Ale Malt 7.5 48.7%
American Vienna 2.8 18.2%
American Crystal 40 1.6 10.4%
Oats (flaked) 1 6.5%
Nugget 0.75 FWH
Cascade Pellet 0.50 20
Nugget 0.50 20
Cascade Pellet 0.50 10
Nugget 0.50 10
Cascade Pellet 0.50 5
Nugget 0.50 5
Cascade Pellet 0.25 0
Nugget 0.25 0
Mashed at 152 for 90 minutes. Can go shorter or longer, just adjust temp up or down accordingly. Pitched slurry of US-05 top-cropped from previous batch. Estimated 2b cells/ML from yeast, freshly cropped just a week or two prior to brew-day.
Finished within a week, cold-crashed 2 days, kegged and carbed over 48 hour period. Beer is cloudy (rushed the cold-crash and US-05 doesn't flocc well) but it's damn good. You can use a better clearing yeast and extend the cold-crash for clearer beer.
Should be noted I dry-hop in keg, not fermenter, for freshest hop aroma.
American 2-row 2.5 16.2%
Pale Ale Malt 7.5 48.7%
American Vienna 2.8 18.2%
American Crystal 40 1.6 10.4%
Oats (flaked) 1 6.5%
Nugget 0.75 FWH
Cascade Pellet 0.50 20
Nugget 0.50 20
Cascade Pellet 0.50 10
Nugget 0.50 10
Cascade Pellet 0.50 5
Nugget 0.50 5
Cascade Pellet 0.25 0
Nugget 0.25 0
Mashed at 152 for 90 minutes. Can go shorter or longer, just adjust temp up or down accordingly. Pitched slurry of US-05 top-cropped from previous batch. Estimated 2b cells/ML from yeast, freshly cropped just a week or two prior to brew-day.
Finished within a week, cold-crashed 2 days, kegged and carbed over 48 hour period. Beer is cloudy (rushed the cold-crash and US-05 doesn't flocc well) but it's damn good. You can use a better clearing yeast and extend the cold-crash for clearer beer.
Should be noted I dry-hop in keg, not fermenter, for freshest hop aroma.