- Recipe Type
- All Grain
- Yeast
- Chico (US-05/WLP001/WY1056)
- Yeast Starter
- Definitely
- Batch Size (Gallons)
- 8.5
- Original Gravity
- 1.074
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 70\\'s
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- 8 @ 64
- Secondary Fermentation (# of Days & Temp)
- 3-5 @ 68-70
- Tasting Notes
- Sweet, not overly dry, pleasing floral, slightly earthy aroma, very smooth bitterness
47.1% American 2-row 12lbs.
47.1% British Pale Ale 12lbs.
5.9% American Crystal 40 1.5lbs.
Mash at 153-154 (60m) to maintain some malt characteristics. I FWH and you can bitter with CTZ or anything you want, but I'd go for a low cohumulone hop since the IBU's are way up there.
Brewhouse efficiency: 71%
Hops------------Form--Bag?--Oz--Time--Percent a-Acid
Nugget----------Pellet-No----3.00-FWH--12.30
Nugget----------Pellet-No----1.00-30----12.30
Nugget----------Pellet-No----1.00-10----12.30
Nugget----------Pellet-No----1.00-1-----12.30
Nugget----------Pellet-No----2.00-Dry---12.30
Make a big enough starter per mrmalty.com or your own experience. I used chico (S05) repitch made into a starter per mrmalty. I don't like a big beer like this to dry out too far, so don't mash too low unless you're using a lower attenuating yeast. S04 or WLP002 would be fine as well. I've also used a Kolsch yeast on this (WLP029) and ferm'd in the low 60's with excellent results.
I primary just until it hits FG (stable) then rack to secondary at about room temp and dry-hop for 3+ days. I've also thrown an ounce into the keg in a hop bag at times to keep the aroma. It certainly doesn't hurt.
Cold crash it for 2+ days at about 38 if you can so it drops clear. Use finings if you want/care.
5.25G batch would look something like this:
47.2% American 2-row 7.5lbs.
47.2% British Pale Ale 7.5lbs.
5.7% American Crystal 40 0.9lbs.
Hops------------Form--Bag?--Oz--Time--Percent a-Acid
Nugget----------Pellet-No----2.00-FWH--12.30
Nugget----------Pellet-No----0.60-30----12.30
Nugget----------Pellet-No----0.60-10----12.30
Nugget----------Pellet-No----0.60-1-----12.30
Nugget----------Pellet-No----1.25-Dry---12.30
47.1% British Pale Ale 12lbs.
5.9% American Crystal 40 1.5lbs.
Mash at 153-154 (60m) to maintain some malt characteristics. I FWH and you can bitter with CTZ or anything you want, but I'd go for a low cohumulone hop since the IBU's are way up there.
Brewhouse efficiency: 71%
Hops------------Form--Bag?--Oz--Time--Percent a-Acid
Nugget----------Pellet-No----3.00-FWH--12.30
Nugget----------Pellet-No----1.00-30----12.30
Nugget----------Pellet-No----1.00-10----12.30
Nugget----------Pellet-No----1.00-1-----12.30
Nugget----------Pellet-No----2.00-Dry---12.30
Make a big enough starter per mrmalty.com or your own experience. I used chico (S05) repitch made into a starter per mrmalty. I don't like a big beer like this to dry out too far, so don't mash too low unless you're using a lower attenuating yeast. S04 or WLP002 would be fine as well. I've also used a Kolsch yeast on this (WLP029) and ferm'd in the low 60's with excellent results.
I primary just until it hits FG (stable) then rack to secondary at about room temp and dry-hop for 3+ days. I've also thrown an ounce into the keg in a hop bag at times to keep the aroma. It certainly doesn't hurt.
Cold crash it for 2+ days at about 38 if you can so it drops clear. Use finings if you want/care.
5.25G batch would look something like this:
47.2% American 2-row 7.5lbs.
47.2% British Pale Ale 7.5lbs.
5.7% American Crystal 40 0.9lbs.
Hops------------Form--Bag?--Oz--Time--Percent a-Acid
Nugget----------Pellet-No----2.00-FWH--12.30
Nugget----------Pellet-No----0.60-30----12.30
Nugget----------Pellet-No----0.60-10----12.30
Nugget----------Pellet-No----0.60-1-----12.30
Nugget----------Pellet-No----1.25-Dry---12.30