permo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1187
- Yeast Starter
- 1 gallon
- Batch Size (Gallons)
- 16.5
- Original Gravity
- 1.041
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 38
- Color
- 5.9 srm
- Primary Fermentation (# of Days & Temp)
- 5 days at 70
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- so full of flavor and character but also sessionable.
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 8.3 %
1 lbs Biscuit Malt (23.0 SRM) Grain 3 4.2 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.2 %
1.00 oz Galena [12.50 %] - Boil 60.0 min Hop 5 16.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 6 6.1 IBUs
1.00 oz Sorachi Ace [13.00 %] - Boil 10.0 min Hop 7 6.1 IBUs
1.00 oz Summit [17.00 %] - Boil 10.0 min Hop 8 8.0 IBUs
2.00 oz US Tettnanger Dry Hop
I am drinking this beer as I type this up....super drinkable, very dry but has notes of toffee, faint butter(1187 diacytel) , biscuits, bread, fresh cut grass and faint citrus. The simplicity of this beer recipe is deceiving as the flavor is complex and fantastic.
This beer is about the yeast and its esthers very similar to how the Belgians do it. I recommend pulling the beer from the yeast early to maintain some of that diacytel that gives the beer its softness.
cheers
2 lbs Munich Malt (9.0 SRM) Grain 2 8.3 %
1 lbs Biscuit Malt (23.0 SRM) Grain 3 4.2 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.2 %
1.00 oz Galena [12.50 %] - Boil 60.0 min Hop 5 16.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 6 6.1 IBUs
1.00 oz Sorachi Ace [13.00 %] - Boil 10.0 min Hop 7 6.1 IBUs
1.00 oz Summit [17.00 %] - Boil 10.0 min Hop 8 8.0 IBUs
2.00 oz US Tettnanger Dry Hop
I am drinking this beer as I type this up....super drinkable, very dry but has notes of toffee, faint butter(1187 diacytel) , biscuits, bread, fresh cut grass and faint citrus. The simplicity of this beer recipe is deceiving as the flavor is complex and fantastic.
This beer is about the yeast and its esthers very similar to how the Belgians do it. I recommend pulling the beer from the yeast early to maintain some of that diacytel that gives the beer its softness.
cheers
