- Recipe Type
- All Grain
- Yeast
- 1968
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.015 ?
- Boiling Time (Minutes)
- 90
- IBU
- ?
- Color
- 12 ?
- Primary Fermentation (# of Days & Temp)
- 14 @ 65
- Secondary Fermentation (# of Days & Temp)
- 10 @ 65
- Tasting Notes
- We\'ll find out...
5 lbs American Pale
6 lbs British Pale
2 lbs Carapils
1 lbs Crystal 77
Mash at 150 degrees for 60 minutes then sparged at 170 degrees.
Boil time was 90 minutes. I continuously added hops every 10 minutes starting at 90 minute.
22 grams Warrior @ 90 min.
8 grams Centennial @ 90 minutes
12.5 grams Centennial at 80 minutes
12.5 grams Cascade @ 70 minutes
12.5 grams Cascade @ 60 minutes
12.5 grams Cascade @ 50 minutes
12.5 grams Cascade @ 40 minutes
12.5 grams Cascade @ 30 minutes
12.5 grams Cascade @ 20 minutes
12.5 grams Cascade @ 10 minutes
12.5 grams Cascade @ 0 minutes
Wyeast 1968 pitched at 68 degrees.
Made this yesterday and 24 hour later I have a very vigorous fermentation going. Looking forward to the outcome. I will keep this in primary for 14 days then move to secondary for another 10 days. Plan to dry hop with 1 oz of Cascade.
The basis for this brew has been the Deschuetes Mirror Pond Clone recipe that I have brewed a few times. Differences being British Pale, Crystal 77, the addition of the Warrior and Centennial hops, and the continuous hop additions.
Time will tell...I will update with pictures and taste reviews if anyone is interested.
6 lbs British Pale
2 lbs Carapils
1 lbs Crystal 77
Mash at 150 degrees for 60 minutes then sparged at 170 degrees.
Boil time was 90 minutes. I continuously added hops every 10 minutes starting at 90 minute.
22 grams Warrior @ 90 min.
8 grams Centennial @ 90 minutes
12.5 grams Centennial at 80 minutes
12.5 grams Cascade @ 70 minutes
12.5 grams Cascade @ 60 minutes
12.5 grams Cascade @ 50 minutes
12.5 grams Cascade @ 40 minutes
12.5 grams Cascade @ 30 minutes
12.5 grams Cascade @ 20 minutes
12.5 grams Cascade @ 10 minutes
12.5 grams Cascade @ 0 minutes
Wyeast 1968 pitched at 68 degrees.
Made this yesterday and 24 hour later I have a very vigorous fermentation going. Looking forward to the outcome. I will keep this in primary for 14 days then move to secondary for another 10 days. Plan to dry hop with 1 oz of Cascade.
The basis for this brew has been the Deschuetes Mirror Pond Clone recipe that I have brewed a few times. Differences being British Pale, Crystal 77, the addition of the Warrior and Centennial hops, and the continuous hop additions.
Time will tell...I will update with pictures and taste reviews if anyone is interested.
