Duganson
Active Member
Hiyas,
So my first all grain ale is bottle conditioned and currently being enjoyed. I didn't follow a previous recipe though, and am interested to see what you nice folks would categorize it as. Also if anyone has any suggestions for a name I'd love to hear them. Here goes:
Grain Bill:
Doughed in and mashed for 1 hour at 156-159f.
Boiled one hour with 1 oz Palisade
45 minutes in added Irish moss
50 minutes in added 1/2 Horizon
58 minutes in added 1/2 Horizon
Pulled hops, chilled and pitched yeast at 78f
OG: 1.045
FG: 1.011
Tasting notes:
Light brown/red/blonde, clear. Foamy head with little retention
Malty on the nose light caramel, butterscotch and cinnamon
Opens with slight sweetness with round mouthfeel, biscuity, caramel. finishes bitter, slightly hoppy, spicy and dry (from Rye?)
Well rounded and balanced brew, lingers with dry astringency, possibly slightly medicinal.
So my first all grain ale is bottle conditioned and currently being enjoyed. I didn't follow a previous recipe though, and am interested to see what you nice folks would categorize it as. Also if anyone has any suggestions for a name I'd love to hear them. Here goes:
Grain Bill:
- 10 lbs American 2 Row
- 6 oz. Crystal Rye
- 8 oz. Amber Malt
- 2 oz Light Roasted Barley
- 1 oz Palisade (bittering)
- 1 oz Horizon (flavor and Aroma)
- 1/4 teaspoon Irish Moss
- White Labs Irish Ale yeast
Doughed in and mashed for 1 hour at 156-159f.
Boiled one hour with 1 oz Palisade
45 minutes in added Irish moss
50 minutes in added 1/2 Horizon
58 minutes in added 1/2 Horizon
Pulled hops, chilled and pitched yeast at 78f
OG: 1.045
FG: 1.011
Tasting notes:
Light brown/red/blonde, clear. Foamy head with little retention
Malty on the nose light caramel, butterscotch and cinnamon
Opens with slight sweetness with round mouthfeel, biscuity, caramel. finishes bitter, slightly hoppy, spicy and dry (from Rye?)
Well rounded and balanced brew, lingers with dry astringency, possibly slightly medicinal.
