- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- Nope.
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.064
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 101
- Color
- 6.25
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Great citrus flavor, with a finishing roasty note!
[Note: as with all my brews, this is named after my wife, because I know what's good for me.]
Grain Bill:
8lbs of Pale 2-Row
3lbs of German Munich Malt (light)
0.5lbs of CaraRed
I have a RIMS system, and mashed this for 70 minutes at 150F. Collected about 7 gallons of 1.047 wort, which is ~75% efficiency (usually I can hit 85%, but I was having mill issues, and blame that!). I then did a 90m boil to get about 5.25 or 5.5ish gallons of 1.064 in the fermentor. Give or take.
Hop Schedule:
1.00oz of Columbus (90m)
0.50oz of Centenniel (60m)
0.50oz of Amarillo (30m)
0.50oz of Amarillo (5m)
0.50oz of Crystal (1m)
Chill to 67-68, oxygenate with a stick, and pitch a packet of Wyest 1056, no starter.
By day 7, gravity was down to 1.010 and finished, though I gave it another 7 to start clearing before cold crashing.
DRY HOP (keg)
1oz of Amarillo and 0.5oz Crystal.
When I first sampled this, I thought I had an off flavor because I wasn't expecting the flavor contributions of the Munich malt and carared. I bottled a few from the keg and brought one to MoreBeer (3miles away... woo!) and they assured me that, not only was there no off-flavor, but that it was quite tasty!
Once I got past the fact that there was a malt/toffee presence, and that it was not contamination/an off-flavor, the flavor REALLY grew on me.
Everyone I've given bottles to raved about it. The keg is gone, and I need to rebrew it, but here's a picture from a friend who texted it to me while enjoying her dinner of nachos
Tough to tell from the pic, but even with dry hopping, this does clear up pretty well.
I do have a bottle left I'm saving for a friend. Once he opens and pours it, I'll take a better pic!
Grain Bill:
8lbs of Pale 2-Row
3lbs of German Munich Malt (light)
0.5lbs of CaraRed
I have a RIMS system, and mashed this for 70 minutes at 150F. Collected about 7 gallons of 1.047 wort, which is ~75% efficiency (usually I can hit 85%, but I was having mill issues, and blame that!). I then did a 90m boil to get about 5.25 or 5.5ish gallons of 1.064 in the fermentor. Give or take.
Hop Schedule:
1.00oz of Columbus (90m)
0.50oz of Centenniel (60m)
0.50oz of Amarillo (30m)
0.50oz of Amarillo (5m)
0.50oz of Crystal (1m)
Chill to 67-68, oxygenate with a stick, and pitch a packet of Wyest 1056, no starter.
By day 7, gravity was down to 1.010 and finished, though I gave it another 7 to start clearing before cold crashing.
DRY HOP (keg)
1oz of Amarillo and 0.5oz Crystal.
When I first sampled this, I thought I had an off flavor because I wasn't expecting the flavor contributions of the Munich malt and carared. I bottled a few from the keg and brought one to MoreBeer (3miles away... woo!) and they assured me that, not only was there no off-flavor, but that it was quite tasty!
Once I got past the fact that there was a malt/toffee presence, and that it was not contamination/an off-flavor, the flavor REALLY grew on me.
Everyone I've given bottles to raved about it. The keg is gone, and I need to rebrew it, but here's a picture from a friend who texted it to me while enjoying her dinner of nachos
Tough to tell from the pic, but even with dry hopping, this does clear up pretty well.I do have a bottle left I'm saving for a friend. Once he opens and pours it, I'll take a better pic!
