mattmmille
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale us-05
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.051
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 15-30
- Color
- 3-6 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days @ 73F
- Secondary Fermentation (# of Days & Temp)
- 6 days @73F
- Additional Fermentation
- 4 days @ 73F dry hop
- Tasting Notes
- Light, crisp, citrus, moderate hoppiness and clean finish
Brewed BIAB style
Grain:
4.8 lbs Pale Malt 2-row
2 lbs White Wheat
1 lb Rye
.80 lbs Caramel/Crystal Malt 10L
Total Grain: 8.60 lbs
Hops:
.50 oz Cascade @ 60
.50 oz Hallertauer @ 30
.50 oz Hallertauer + .50 oz Vanguard @ 5
.50 oz Citra @ flame out
.50 oz Citra dry hop at day 6 of secondary, dry hop 4 days.
Boil time: 60 minutes
Adjuncts:
1 tsp. Irish moss @ 15 minutes
.50 lbs Orange Blossom Honey @ 5 minutes
.50 lbs Orange Blossom Honey + 1.5 oz brown sugar + 1 gallon wort, after mash out, Boiled 5 minutes, added bak @ 15 minutes
Zest of 2 oranges and 2 lemons soaked in vodka, covered in refrigerator for 7 days (during Primary Fermentation). Add to start of Secondary Fermentation
Pre-boil amount: 7 gallons, Strike water heated to 168F. After BIAB grain added, temp dropped to 158F.
Mash time: 60 minutes.
Stirred almost constantly with heat off and temp went down to 153F after about 10 minutes. Maintained at 152 to 155 for remainder of mash time. Drained and re-submerged and drained 4 times (Tea bag style "sparge").
Mash out at 168F/15 minutes
Remove 1 gallon wort and boil 5 minutes with .50 lb honey and 1.5 oz brown sugar. Add a gallon of water to wort and begin boil. *
Follow boil schedule for hops, honey and Irish moss. Add back boiled wort and honey at 15 minutes.
Yeast rehydrated in boiled water, cooled to 74F.
Corn/priming sugar for bottling: 3 5/8 oz (3.625 oz) dissolved in 12 oz boiled water.
ABV 5.25%
* In the future, I will probably just add a gallon of additional water at the beginning of the boil and a full pound of honey plus the brown sugar at 5 minutes left in the boil.
Grain:
4.8 lbs Pale Malt 2-row
2 lbs White Wheat
1 lb Rye
.80 lbs Caramel/Crystal Malt 10L
Total Grain: 8.60 lbs
Hops:
.50 oz Cascade @ 60
.50 oz Hallertauer @ 30
.50 oz Hallertauer + .50 oz Vanguard @ 5
.50 oz Citra @ flame out
.50 oz Citra dry hop at day 6 of secondary, dry hop 4 days.
Boil time: 60 minutes
Adjuncts:
1 tsp. Irish moss @ 15 minutes
.50 lbs Orange Blossom Honey @ 5 minutes
.50 lbs Orange Blossom Honey + 1.5 oz brown sugar + 1 gallon wort, after mash out, Boiled 5 minutes, added bak @ 15 minutes
Zest of 2 oranges and 2 lemons soaked in vodka, covered in refrigerator for 7 days (during Primary Fermentation). Add to start of Secondary Fermentation
Pre-boil amount: 7 gallons, Strike water heated to 168F. After BIAB grain added, temp dropped to 158F.
Mash time: 60 minutes.
Stirred almost constantly with heat off and temp went down to 153F after about 10 minutes. Maintained at 152 to 155 for remainder of mash time. Drained and re-submerged and drained 4 times (Tea bag style "sparge").
Mash out at 168F/15 minutes
Remove 1 gallon wort and boil 5 minutes with .50 lb honey and 1.5 oz brown sugar. Add a gallon of water to wort and begin boil. *
Follow boil schedule for hops, honey and Irish moss. Add back boiled wort and honey at 15 minutes.
Yeast rehydrated in boiled water, cooled to 74F.
Corn/priming sugar for bottling: 3 5/8 oz (3.625 oz) dissolved in 12 oz boiled water.
ABV 5.25%
* In the future, I will probably just add a gallon of additional water at the beginning of the boil and a full pound of honey plus the brown sugar at 5 minutes left in the boil.
