- Recipe Type
- All Grain
- Yeast
- US-05 Dry
- Batch Size (Gallons)
- 5.00
- Original Gravity
- 1.056
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 6.3
- Primary Fermentation (# of Days & Temp)
- 21 days at 67 F
- Secondary Fermentation (# of Days & Temp)
- 7 days at 42 F
- Tasting Notes
- Nice cascade dry hopping effect comes through in the kegging process.
5 Gallons at 70% efficiency
8 lbs Pale malt
1 lb Vienna malt
1 lb Crystal 20L
1 lb Flaked Wheat
1.25 oz Williamette 60 min.
1.0 oz Cascade 10 min
1.0 oz Cascade 5 min
1.0 oz Cascade (dry hop in keg for 4-5 days or until you like the taste)
US-05 dry yeast
Mash at 154 F for 1 one hour. Batch sparge.
36 IBU, 0.643 IBU/SG ratio.
Ferment at 67 F for 21 days then transfer to either a keg for dry hopping or to a carboy.
Name comes from the last party we had where the space around the keezer became very crowded with BMC drinkers wanting to sample this beer. This 5 gallon keg was empty in less than 2 hours. I dry hopped this beer in the keg at 45 F for 5 days prior to our party. This is a lower IBU pale ale I made to try to introduce many of my friends to beers better than BMCs.
8 lbs Pale malt
1 lb Vienna malt
1 lb Crystal 20L
1 lb Flaked Wheat
1.25 oz Williamette 60 min.
1.0 oz Cascade 10 min
1.0 oz Cascade 5 min
1.0 oz Cascade (dry hop in keg for 4-5 days or until you like the taste)
US-05 dry yeast
Mash at 154 F for 1 one hour. Batch sparge.
36 IBU, 0.643 IBU/SG ratio.
Ferment at 67 F for 21 days then transfer to either a keg for dry hopping or to a carboy.
Name comes from the last party we had where the space around the keezer became very crowded with BMC drinkers wanting to sample this beer. This 5 gallon keg was empty in less than 2 hours. I dry hopped this beer in the keg at 45 F for 5 days prior to our party. This is a lower IBU pale ale I made to try to introduce many of my friends to beers better than BMCs.
