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Old 01-16-2010, 08:40 PM   #1
Jan 2010
Fort Collins, CO
Posts: 8

Recipe Type: Extract   
Yeast: Safale US-05 (dried)   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.047   
Final Gravity: 1.013   
IBU: 22.4   
Boiling Time (Minutes): 60   
Color: 10   
Primary Fermentation (# of Days & Temp): 7 days @ 68F   
Secondary Fermentation (# of Days & Temp): 7 days @ 68F   
Tasting Notes: Very balanced, more hop aroma than bitter flavor, smooth maltiness.   

6.5lbs Amber LME

1oz Sterling hop pellets (6.5%) 60mins
1oz Sterling hop pellets (6.5%) 5mins

Safale US-05 (dried)

Boil size: 3gal
Cool down immediately after boil with ice bath (as I did) or chiller. Siphon or strain into fermenter and top of with cold water to 5 gallons.
Pitch dry yeast when cool.

Ferment 1 week in primary at 68-70F
Ferment 1 week in secondary at 68-70F

Bottle with 5oz priming sugar and condition for 2 weeks at room temp.
*Hopville recipe pages
DRINKIN': Crazy Season Ale (Holiday Ale), Raspberry Fever (Stout), Agitation Ale (Amber), Grand Cru (Belgian Wit)
CONDITIONIN': Don't Pale Me Now (Belgian Pale Ale)
UP NEXT... Maybe a wheat, blonde, or brown? A saison for summer.

Reason: forgot some shiiit

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Old 06-19-2012, 09:16 PM   #2
May 2012
Christchurch, New Zealand
Posts: 950
Liked 69 Times on 64 Posts

Why transfer to secondary?? Would it not be easier to wait and additional 1-2 weeks in primary? Or did you fdry hop as well?
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