Recipe Type: All Grain
Yeast: 1272 American Ale II
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Clean citrus aroma, lots of hop flavor with low bitterness. Delicious Pale!!!
10 lbs two row 1.5L
.5 lb Crystal 10L
.25 lb Special B
Whirlfloc @ 15
.5 oz cascade @ 60 (6%AA)
.5 oz cascade @ 45 (6% AA)
.5 oz falconers flight @ 15 (10% AA)
.5 oz falconers flight @ 10 (10% AA)
.5 oz falconers flight @ 5 (10% AA)
.5 oz falconers flight @0 (10% AA)
Dry hop 1 oz falconers flight for 7 days before kegging.
15 minute whirlpool
Single Infusion @ 154 for 60 mins
Batch Sparge w/ 170* water 15 minute rest
I have Houston water so I had to dilute with RO due to lots of iron in my city water. I ended up using 75% RO 25% filtered city water (filtered through fridge). Whatever your normal pale water is should be fine, I just adjusted with some gypsum in my water to bring out my hop flavor and bitterness.
I ended up with ~6-6.5 gallons pre boil and had 5 gallons in the fermenter after cooling. Adjust for your system and boil off rate. Also I just pitched the wyeast packet. Fermented at 70 in a swamp cooler...hey it's Houston summers...all in all fermented out clean in 4-5 days
Second round in the Dixie cup in Houston and scored a 32. I missed my mash temp while brewing, 151 instead of 154. Enjoy.