yay jubelale is back in stores again! I'm a jubelale lover as well, and I picked myself up some as well. 3 weeks ago I brewed your recipe and I am just about to rack to my bottling bucket. I made a few slight adjustments to the recipe to take into account the changes that Jimmy from deschutes recommended in humann_brewing's post:
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Batch Size (Gal): 5.15
Anticipated OG: 1.072
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar:
11.00 lbs. Pale Malt(2-row) Great Britain
1.30 lbs. Crystal 130L-150L Great Britain
0.80 lbs. Crystal 80L America
3.2 oz. Cara-Pils Dextrine Malt
1.2 oz. Roasted Barley America
Hops:
1.00 oz. Galena 60 min.
0.50 oz. Cascade 60 min.
0.50 oz. Willamette 60 min.
0.50 oz. Tettnanger 30 min.
0.50 oz. Tettnanger 5 min.
0.50 oz. Goldings - E.K. 0 min.
0.50 oz. Cascade 0 min.
0.50 oz. Goldings - E.K. Dry Hop
Yeast:
WLP002 or wyeast 1968
Mash at 152 F for 60 mins.
Primary for 3 weeks at 65 degrees
Secondary (dry hop) for 3 days
Bottle condition or keg for 4 months
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At the bottom I made up a fermentation schedule, does that seem about right? I've already done the 3 week primary and my fg is 1.017. so i guess it will be a little dryer. I've dry hopped for 3 days so far, should I dry hop longer? First time dry hopping! I much prefer malty taste over hoppy which is why I so like this beer and why this is my first time dry hopping! Also, my hops are directly in the fermenter without a bag. Maybe I'll rack to my bottling bucket and cold crash it to reduce hop sediment? Any thoughts are appreciated