NatureOfTheYeast
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 1056/001, 1272/051, 1007, any clean strain really
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.047
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 48
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 10-14
- Tasting Notes
- Citrusy, resiny, dank. Malt complexity but dominant hops. Clean bitterness.
75% Ending Kettle Efficiency (65% Brewhouse)
156*F Mash for 90 Minutes
GRIST:
4 lbs Maris Otter (3.5L) 34.8%
4 lbs Two-Row Pale (1.8L) 34.8%
1.5 lbs Wheat Malt (2L) 13%
1.5 lbs Münich Light (6L) 13%
0.25 lbs Cara-Pils (8L) 2.2%
0.25 lbs Honey Malt (25L) 2.2%
HOPS:
BOIL HOPS:
0.25 oz Warrior [15.7% AA] (60 min)
0.5 oz Centennial [9.3% AA] (30 min)
0.3 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (20 min)
0.4 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (10 min)
0.3 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (5 min)
DRY HOPS:
0.5 oz Centennial (5 Days)
1.0 oz EACH Citra, Mosaic (3 Days)
YEAST:
1 pkg German Ale (Wyeast WY1007) into 2L starter
-or-
1 pkg Dry English Ale (White Labs WLP007) into 2L starter
-or-
1 pkg American Ale II (Wyeast WY1272) into 2L starter
OTHER:
Powdered Irish Moss (Break Bright) [1/4 tsp] (20 mins)
-or-
Whirlfloc - Half tablet (15 mins)
---------------------------------
WATER (OPTIONAL):
Calcium (PPM): 92
Magnesium (PPM): 10
Sodium (PPM): 8
Sulfate (PPM): 190
Chloride (PPM): 55
Bicarbonate (PPM): 16
---------------------------------
FERMENTATION:
For WY1007: Chill to 60F, ferment at 60F for 7 days, then free rise to 70F to finish.
For WLP007: Chill to 60F, free rise to 64F and hold for 7 days, then free rise to 72F to finish.
For WY1272: Chill to 65F, free rise to 67F and hold for 7 days, then free rise to 72F to finish.
-5 days before end of fermentation, dry hop with 0.5 oz Centennial in the primary fermenter.
-3 days before end of fermentation, dry hop with 1 oz each Citra and Mosaic.
Cold crash for 3 days to settle yeast and dry hops, then package as usual.
Carbonate to 2.3-2.5 volumes CO2
---------------------------------
NOTES (OPTIONAL READING):
Inspired by a local "session IPA", this pale ale is a crisp, hoppy brew with moderate bitterness and a clean, dry finish. I layered base malts to give the beer a subtle complexity while retaining fermentability.
I use Honey Malt in this beer. If you don't like the flavor of it, or can't find it, feel free to sub in a light Crystal Malt around 10L-20L, CaraMünich, or whatever your favorite crystal-ish malt is. At only 2.2%, the flavor is subtle, and only plays a background supporting role to the Münich Malt.
I really enjoy the pungent mango, passionfruit, pine, and citrus of the Amarillo, Mosaic, and Citra combination. Dry hopping with a decently large charge of Citra and Mosaic take the flavor and aroma to a whole other level. Be warned though, for the first week or two of conditioning, the Mosaic can be a little catty and oniony. This will age out as the beer matures, as the mango and passionfruit begins to emerge, and as time goes on, the flavors will smooth out.
And always remember, enjoy!
156*F Mash for 90 Minutes
GRIST:
4 lbs Maris Otter (3.5L) 34.8%
4 lbs Two-Row Pale (1.8L) 34.8%
1.5 lbs Wheat Malt (2L) 13%
1.5 lbs Münich Light (6L) 13%
0.25 lbs Cara-Pils (8L) 2.2%
0.25 lbs Honey Malt (25L) 2.2%
HOPS:
BOIL HOPS:
0.25 oz Warrior [15.7% AA] (60 min)
0.5 oz Centennial [9.3% AA] (30 min)
0.3 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (20 min)
0.4 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (10 min)
0.3 oz EACH Amarillo [8.2%], Citra [12.8%], Mosaic [12.3%] (5 min)
DRY HOPS:
0.5 oz Centennial (5 Days)
1.0 oz EACH Citra, Mosaic (3 Days)
YEAST:
1 pkg German Ale (Wyeast WY1007) into 2L starter
-or-
1 pkg Dry English Ale (White Labs WLP007) into 2L starter
-or-
1 pkg American Ale II (Wyeast WY1272) into 2L starter
OTHER:
Powdered Irish Moss (Break Bright) [1/4 tsp] (20 mins)
-or-
Whirlfloc - Half tablet (15 mins)
---------------------------------
WATER (OPTIONAL):
Calcium (PPM): 92
Magnesium (PPM): 10
Sodium (PPM): 8
Sulfate (PPM): 190
Chloride (PPM): 55
Bicarbonate (PPM): 16
---------------------------------
FERMENTATION:
For WY1007: Chill to 60F, ferment at 60F for 7 days, then free rise to 70F to finish.
For WLP007: Chill to 60F, free rise to 64F and hold for 7 days, then free rise to 72F to finish.
For WY1272: Chill to 65F, free rise to 67F and hold for 7 days, then free rise to 72F to finish.
-5 days before end of fermentation, dry hop with 0.5 oz Centennial in the primary fermenter.
-3 days before end of fermentation, dry hop with 1 oz each Citra and Mosaic.
Cold crash for 3 days to settle yeast and dry hops, then package as usual.
Carbonate to 2.3-2.5 volumes CO2
---------------------------------
NOTES (OPTIONAL READING):
Inspired by a local "session IPA", this pale ale is a crisp, hoppy brew with moderate bitterness and a clean, dry finish. I layered base malts to give the beer a subtle complexity while retaining fermentability.
I use Honey Malt in this beer. If you don't like the flavor of it, or can't find it, feel free to sub in a light Crystal Malt around 10L-20L, CaraMünich, or whatever your favorite crystal-ish malt is. At only 2.2%, the flavor is subtle, and only plays a background supporting role to the Münich Malt.
I really enjoy the pungent mango, passionfruit, pine, and citrus of the Amarillo, Mosaic, and Citra combination. Dry hopping with a decently large charge of Citra and Mosaic take the flavor and aroma to a whole other level. Be warned though, for the first week or two of conditioning, the Mosaic can be a little catty and oniony. This will age out as the beer matures, as the mango and passionfruit begins to emerge, and as time goes on, the flavors will smooth out.
And always remember, enjoy!
