pernox
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.056
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 6* SRM
- Primary Fermentation (# of Days & Temp)
- 21@65*F
- Secondary Fermentation (# of Days & Temp)
- 7@ approx. 70*F
- Additional Fermentation
- None.
- Tasting Notes
- See below.
Funny name for an APA, but it is what it is. Happened to fit the APA style guidelines, according to Hopville... So that's what it's listed as. 
7lbs British Pale Malt
3.5lbs Wheat Malt
8oz Crystal 60
Mash @154*, 1.25qt/lb, no mashout, batch sparge.
1oz Centennial 9.2% @ 60m
1oz German Tettnanger 4.5% @ 10m
1oz German Tettnanger 4.5% @ 5m
1oz German Tettnanger 4.5% @ KO
.75oz German Tettnanger 4.5% @ dry hop in keg.
Very tasty beer. The Tett really lets out its spiciness with the late additions, and the body/malt character are light enough to let the gentle taste shine. This is perfect on a hot summer day, and very thirst quenching. The dry hopping was done in the keg with a hop bag weighted down to keep it at the bottom. The beer peaked around week three in the keg, and the aroma seemed to last longer dry hopping in the keg as opposed to the typical method of doing so in the fermenter.
This thread has some feedback.
Worth noting, my recipe is geared toward 7g of wort, and 6g hitting the fermenter. The above measurements were produced with 81% efficiency.
Cheers!
7lbs British Pale Malt
3.5lbs Wheat Malt
8oz Crystal 60
Mash @154*, 1.25qt/lb, no mashout, batch sparge.
1oz Centennial 9.2% @ 60m
1oz German Tettnanger 4.5% @ 10m
1oz German Tettnanger 4.5% @ 5m
1oz German Tettnanger 4.5% @ KO
.75oz German Tettnanger 4.5% @ dry hop in keg.
Very tasty beer. The Tett really lets out its spiciness with the late additions, and the body/malt character are light enough to let the gentle taste shine. This is perfect on a hot summer day, and very thirst quenching. The dry hopping was done in the keg with a hop bag weighted down to keep it at the bottom. The beer peaked around week three in the keg, and the aroma seemed to last longer dry hopping in the keg as opposed to the typical method of doing so in the fermenter.
This thread has some feedback.
Worth noting, my recipe is geared toward 7g of wort, and 6g hitting the fermenter. The above measurements were produced with 81% efficiency.
Cheers!
