BuzzCraft
Well-Known Member
I brewed this brown ale for my buddies 40th and got a little behind the 8 ball. I'd hoped to get it brewed 8 weeks before tapping (gonna keg and force carb), but it'll be more like 4.5 weeks from grain to glass. I know it won't be fully developed, but should be fine. I know I could have brewed a quicker turnaround style, but my friends last name is Brown, so you can see my hands were tied!
THE QUESTION: I was originally planning on dryhopping with just 1/2 oz of Cascade, but now wondering whether I should skip it? What is the consensus on dry hopping when you're trying to get a beer to a drinkable state as quickly as possible? Any opinions?
Here's the recipe. I pitched a 2L starter, fermented at 65F and plan on leaving in the primary for 3 weeks, then straight to keg for 1.5 weeks to carb and clear.
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.25 gal
Estimated OG: 1.051 SG
Estimated Color: 15.5 SRM
Estimated IBU: 32.2 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Light Dry Extract (3.5 SRM) Dry Extract 21.44 %
5.50 lb Pale Malt (2 Row) UK (1.6 SRM) Grain 58.95 %
1.00 lb Munich Malt (10.0 SRM) Grain 10.72 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.36 %
0.33 lb Chocolate Malt (338.0 SRM) Grain 3.54 %
0.50 oz Centennial [9.10 %] (60 min) Hops 13.1 IBU
0.50 oz Cascade [7.50 %] (60 min) Hops 10.8 IBU
0.50 oz Cascade [7.50 %] (15 min) Hops 5.3 IBU
0.25 oz Cascade [7.50 %] (10 min) Hops 1.9 IBU
0.25 oz Cascade [7.50 %] (5 min) Hops 1.1 IBU
0.50 oz Cascade [7.50 %] (Dry Hop 7 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 9.17 qt of water at 164.8 F 153.0 F
THE QUESTION: I was originally planning on dryhopping with just 1/2 oz of Cascade, but now wondering whether I should skip it? What is the consensus on dry hopping when you're trying to get a beer to a drinkable state as quickly as possible? Any opinions?
Here's the recipe. I pitched a 2L starter, fermented at 65F and plan on leaving in the primary for 3 weeks, then straight to keg for 1.5 weeks to carb and clear.
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.25 gal
Estimated OG: 1.051 SG
Estimated Color: 15.5 SRM
Estimated IBU: 32.2 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Light Dry Extract (3.5 SRM) Dry Extract 21.44 %
5.50 lb Pale Malt (2 Row) UK (1.6 SRM) Grain 58.95 %
1.00 lb Munich Malt (10.0 SRM) Grain 10.72 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.36 %
0.33 lb Chocolate Malt (338.0 SRM) Grain 3.54 %
0.50 oz Centennial [9.10 %] (60 min) Hops 13.1 IBU
0.50 oz Cascade [7.50 %] (60 min) Hops 10.8 IBU
0.50 oz Cascade [7.50 %] (15 min) Hops 5.3 IBU
0.25 oz Cascade [7.50 %] (10 min) Hops 1.9 IBU
0.25 oz Cascade [7.50 %] (5 min) Hops 1.1 IBU
0.50 oz Cascade [7.50 %] (Dry Hop 7 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 9.17 qt of water at 164.8 F 153.0 F