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Old 04-03-2007, 12:48 AM   #1
Desert_Sky
 
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Recipe Type: All Grain   
Yeast: US-56   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.046   
Final Gravity: 1.014   
IBU: 23.1   
Boiling Time (Minutes): 60   
Color: 3.1   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.046 Plato: 11.50
Anticipated SRM: 3.0
Anticipated IBU: 23.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 7.50 lbs. Pilsener Germany 1.038 2
5.6 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
5.6 0.50 lbs. Vienna Malt Germany 1.037 3
5.6 0.50 lbs. Wheat Malt Germany 1.039 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 4.30 17.5 60 min.
1.00 oz. Saazer Whole 4.50 6.2 20 min.


Yeast
-----

White Labs WLP001 California Ale

Makes for a killer session beer for both craft and macro lovers.



 
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Old 08-04-2007, 11:04 PM   #2
uuurang
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Did you change the yeast used on this recipe? I thought it called for a california yeast wyeast 2112...that's what I made it with initially back in April. turned out fantastic by the way.

Do you like WLP001 California Ale better after testing? Maybe I just fudged it and confused White labs california yeast for Wyeast's california yeast????(DOH!)

What's mash schedule? Single infusion mash at 152...
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Old 08-05-2007, 03:22 PM   #3
Desert_Sky
 
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originally I used the 2565 strain, but I switched over to the chico strain due to the fact that I really didnt want to do the 6-8 week cold conditioning that a kolsch needs. Now Its drinkable 5 weeks after brewing. I wanted a really light but flavorful ale that could be finished really quick.
Mash at 152


 
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Old 01-16-2009, 06:16 PM   #4
Desert_Sky
 
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Mmmmm........

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Old 04-27-2009, 06:19 PM   #5
Soperbrew
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This recipe is next up for me this weekend. I plan on using WLP001. Anything else special about it? Fermentation temp? I'm going to primary 3 weeks, crash cool 4 days then bottle it.

Is 60 min. boil ok with the pilsner malt in the recipe?

 
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Old 05-01-2009, 05:46 PM   #6
tranceamerica
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at the top you say you use US-56, at the bottom WLP001 California Ale.

Curious if the US-05 or Nottingham would also produce good results? (seem to recall that US-05 and US-56 are the same yeast?)
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Old 05-02-2009, 05:11 AM   #7
Soperbrew
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I think us-05 used to be called us-56. Not 100% though.

So if us-05 is same as us-56, then it's the same as wlp001.

Yeast Strains

 
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Old 05-05-2009, 01:18 PM   #8
Desert_Sky
 
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Quote:
Originally Posted by Soperbrew View Post
This recipe is next up for me this weekend. I plan on using WLP001. Anything else special about it? Fermentation temp? I'm going to primary 3 weeks, crash cool 4 days then bottle it.

Is 60 min. boil ok with the pilsner malt in the recipe?

I normally mash at 152 then ferment WLP001 at 65. Not too dry but not sweet at the sametime.

About the pils. Well being that our humidity is very low out here I normally evaporate everything off in only 60 minutes. Your mileage may vary depending on where you live and your humidity levels.
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Old 05-05-2009, 01:19 PM   #9
Desert_Sky
 
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Quote:
Originally Posted by Soperbrew View Post
I think us-05 used to be called us-56. Not 100% though.

So if us-05 is same as us-56, then it's the same as wlp001.

Yeast Strains
didnt it used to be? They got sued or something and had to change to 05
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Old 07-04-2009, 05:34 PM   #10
MurderMittenBrewing
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Has anyone tried this as an extract version? other than the color difference, do you think it would turn out ok?

 
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