- Recipe Type
- All Grain
- Yeast
- Pacific Ale (WLP041)
- Yeast Starter
- 2L w/stir plate
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.079
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 96
- Color
- 10 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 64°F
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 68°F
- Additional Fermentation
- At 7 days in primary bring up the temp to 66°F to let the yeast clean up
- Tasting Notes
- Balanced fruit, citrus, and delicious Warrior bitterness
I mashed at 148° for 75 minutes, per BS2 instructions for a batch sparge, light body.
Grain
18 lbs Gambrinus ESB Pale Malt (Marris Otter is close) (3 SRM)
1 lb Cara-pils Dex (2 SRM)
12 oz Cara/Crystal 20L (20 SRM)
1 oz Chocolate Malt (450 SRM)
Hops
2 oz Warrior (16%) @ 60 min
.25 Columbus (15.6%) @ 20 min
.25 Simcoe (12.7%) @ 20 min
.25 Columbus (15.6%) @ 15 min
.25 Simcoe (12.7%) @ 15 min
.25 Columbus (15.6%) @ 10 min
.25 Simcoe (12.7%) @ 10 min
.25 Columbus (15.6%) @ 5 min
.25 Simcoe (12.7%) @ 5 min
.25 Columbus (15.6%) @ 1 min
.25 Simcoe (12.7%) @ 1 min
3 oz Citra (12%) Dry Hop for 7 days
Yeast
Pacific Ale (WLP #041)
This turned out better than I expected. I initially thought I'd made a mistake with the Pacific Ale yeast but despite the higher final gravity the beer isn't too syrupy. And the hop blending is very balanced.
I used Gambrinus ESB Pale Ale malt as my base malt and it worked quite well. (I keep that on hand for the Bit R' Done that is always available in the house) Marris Otter is a readily available equivalent.
Grain
18 lbs Gambrinus ESB Pale Malt (Marris Otter is close) (3 SRM)
1 lb Cara-pils Dex (2 SRM)
12 oz Cara/Crystal 20L (20 SRM)
1 oz Chocolate Malt (450 SRM)
Hops
2 oz Warrior (16%) @ 60 min
.25 Columbus (15.6%) @ 20 min
.25 Simcoe (12.7%) @ 20 min
.25 Columbus (15.6%) @ 15 min
.25 Simcoe (12.7%) @ 15 min
.25 Columbus (15.6%) @ 10 min
.25 Simcoe (12.7%) @ 10 min
.25 Columbus (15.6%) @ 5 min
.25 Simcoe (12.7%) @ 5 min
.25 Columbus (15.6%) @ 1 min
.25 Simcoe (12.7%) @ 1 min
3 oz Citra (12%) Dry Hop for 7 days
Yeast
Pacific Ale (WLP #041)
This turned out better than I expected. I initially thought I'd made a mistake with the Pacific Ale yeast but despite the higher final gravity the beer isn't too syrupy. And the hop blending is very balanced.
I used Gambrinus ESB Pale Ale malt as my base malt and it worked quite well. (I keep that on hand for the Bit R' Done that is always available in the house) Marris Otter is a readily available equivalent.
