fasteddie1101
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1450
- Yeast Starter
- 1 L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 48.5
- Color
- 19
- Primary Fermentation (# of Days & Temp)
- 14 day @ 63 deg f
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- You can really smell the hops, and it finishes nice and dry.
Designed for 10C(American Brown Ale), IBU's are higher than 45, which should make it a category 23 beer. This one is going into my regular rotation.
Grain:
6.00lb 2 Row
4.00lb Flaked Rye
1.25lb Biscuit Malt
0.50lb Chocolate Malt
1.1 tsp 5.2 Ph stabilizer
Mash 14.69qt @ 150 deg f for 75 minutes
Batch Sparge
4 gal 1 step
1.6 gal 2 step
1.1 tsp Irish Moss 15 min
Hops:
0.50 oz Magnum First Wort
0.50 oz Magnum 45 min
0.50 oz Amarillo 15 min
1.00 oz Amarillo 10 min
0.50 oz Amarillo 1 min
1.30 oz Amarillo Dry Hop(7 days)
Yeast:
Denny's 50(Wyeast 1450)
Grain:
6.00lb 2 Row
4.00lb Flaked Rye
1.25lb Biscuit Malt
0.50lb Chocolate Malt
1.1 tsp 5.2 Ph stabilizer
Mash 14.69qt @ 150 deg f for 75 minutes
Batch Sparge
4 gal 1 step
1.6 gal 2 step
1.1 tsp Irish Moss 15 min
Hops:
0.50 oz Magnum First Wort
0.50 oz Magnum 45 min
0.50 oz Amarillo 15 min
1.00 oz Amarillo 10 min
0.50 oz Amarillo 1 min
1.30 oz Amarillo Dry Hop(7 days)
Yeast:
Denny's 50(Wyeast 1450)
