- Recipe Type
- Extract
- Yeast
- anything clean
- Yeast Starter
- up to you
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 15
- IBU
- debateable
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 21 days 60-70*
- Tasting Notes
- Tons of smooth fruity hop flavors
This beer started as en experiment to see if I could produce a quick & easy beer. I'm usually an all-grain brewer but we all know the process just takes 4-6 hours, no way around it. So I wanted to try something - a short extract boil with higher alpha/high flavor hops. It worked out perfectly, everyone who tried this liked it.
5# extra light LME
4# Munich LME
8 ounces of sugar
Hops:
2 oz Citra
2 oz Galaxy
2 oz Mosaic
-Take all 6 ounces of hops and mix them together.
-Bring your water up to 150* or so, then slowly mix in the LME & sugar.
-Then add 1 oz of the hop mix as a "first wort addition."
-Once up to boil, add 1 oz of the hop mix - 15 minute addition.
-After 5 minutes add another 1 oz of hops - 10 minute addition.
-Boil for 10 more minutes.
-Start chilling, chill down to 190* or so and then stop chilling.
-Add the remaining 3 ounces of the hop mix and do a hop stand for 30-40 minutes (go watch some TV or do some chores
)
- Chill the rest of the way
I didn't dry hop it because I wanted to know exactly how the flavor & aroma came out from the short boil & hop stand.
I fermented for 3 weeks, kegged, carbed for 2-3 weeks. It probably peeked after being in the keg for another 2 weeks (maybe a little too strong at first for some) and then it was gone quickly. Tons of fruity hop flavor, not too much bitterness. I would probably call it a US/West Coast pale ale, others might say IPA. Whatever you call it, the beer didn't last long.
So if you are in a bind for time and want to get something on tap/bottled soon, this might do the trick for you
5# extra light LME
4# Munich LME
8 ounces of sugar
Hops:
2 oz Citra
2 oz Galaxy
2 oz Mosaic
-Take all 6 ounces of hops and mix them together.
-Bring your water up to 150* or so, then slowly mix in the LME & sugar.
-Then add 1 oz of the hop mix as a "first wort addition."
-Once up to boil, add 1 oz of the hop mix - 15 minute addition.
-After 5 minutes add another 1 oz of hops - 10 minute addition.
-Boil for 10 more minutes.
-Start chilling, chill down to 190* or so and then stop chilling.
-Add the remaining 3 ounces of the hop mix and do a hop stand for 30-40 minutes (go watch some TV or do some chores
) - Chill the rest of the way
I didn't dry hop it because I wanted to know exactly how the flavor & aroma came out from the short boil & hop stand.
I fermented for 3 weeks, kegged, carbed for 2-3 weeks. It probably peeked after being in the keg for another 2 weeks (maybe a little too strong at first for some) and then it was gone quickly. Tons of fruity hop flavor, not too much bitterness. I would probably call it a US/West Coast pale ale, others might say IPA. Whatever you call it, the beer didn't last long.
So if you are in a bind for time and want to get something on tap/bottled soon, this might do the trick for you
