Recipe Type: All Grain Yeast: Nottingham Batch Size (Gallons): 6 Original Gravity: 1.050 Final Gravity: 1.011 IBU: 32 Boiling Time (Minutes): 60 Color: 12.3 Primary Fermentation (# of Days & Temp): 14 days at 62 Secondary Fermentation (# of Days & Temp): 7 days at 60 (dryhopping) Tasting Notes: Balanced between malt and hops, with a malty aroma and upfront bitterness.
This was a beer I made when I wanted to brew, and didn't have much in the way of ingredients. So, I scrounged through the bins and found these ingredients and hops. I like the amounts, and the ingredients, and wouldn't change a thing!
It's a balanced beer, with upfront malty aromas and bitterness. Then, you get the cascades aroma. It's not sweet, nor is it really hoppy. It has the right amount of hops to balance the malt, and give the bitterness to it. If you don't like the bitterness, you could back off of the 60 minute hops addition just a tad- maybe .85 ounce of centennial, or a slightly lower AAU centennial. I like it just like it is. It's not an APA, even with 3 ounces of hops!
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 82.72 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4.60 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.60 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.60 %
6.1 oz Special B Malt (180.0 SRM) Grain 3.49 %
1.00 oz Centennial [9.60 %] (60 min) Hops 28.5 IBU
1.00 oz Cascade (homegrown) [6.30 %] (5 min) Hops 3.4 IBU
1.50 oz Cascade (homegrown) [6.30 %] (0 min) (Aroma Hop-Steep) Hops
0.50 oz Cascade (homegrown) [6.30 %] (Dry Hop 7 days) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mashed at 154 for 60 minutes.
14 days (more or less) in primary, then dryhopped for 7 days.
Broken Leg Brewery
Giving beer a leg to stand on since 2006