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Old 12-22-2010, 09:25 PM   #1
pernox
Recipes 
 
Jan 2010
Western MA
Posts: 392
Liked 18 Times on 16 Posts


Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 6   
Original Gravity: 1.056   
Final Gravity: 1.012   
IBU: 37   
Boiling Time (Minutes): 60   
Color: 6* SRM   
Primary Fermentation (# of Days & Temp): [email protected]*F   
Additional Fermentation: None.   
Secondary Fermentation (# of Days & Temp): 7@ approx. 70*F   
Tasting Notes: See below.   

Funny name for an APA, but it is what it is. Happened to fit the APA style guidelines, according to Hopville... So that's what it's listed as.

7lbs British Pale Malt
3.5lbs Wheat Malt
8oz Crystal 60

Mash @154*, 1.25qt/lb, no mashout, batch sparge.

1oz Centennial 9.2% @ 60m
1oz German Tettnanger 4.5% @ 10m
1oz German Tettnanger 4.5% @ 5m
1oz German Tettnanger 4.5% @ KO
.75oz German Tettnanger 4.5% @ dry hop in keg.



Very tasty beer. The Tett really lets out its spiciness with the late additions, and the body/malt character are light enough to let the gentle taste shine. This is perfect on a hot summer day, and very thirst quenching. The dry hopping was done in the keg with a hop bag weighted down to keep it at the bottom. The beer peaked around week three in the keg, and the aroma seemed to last longer dry hopping in the keg as opposed to the typical method of doing so in the fermenter.

This thread has some feedback.

Worth noting, my recipe is geared toward 7g of wort, and 6g hitting the fermenter. The above measurements were produced with 81% efficiency.

Cheers!


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