I made, or at least attempted to make, a Galaxy Ale this past Saturday. Recipe as follows:
Batch Size 5:0 gallons
Est OG 1.062
Est IBU 50
9.0 lbs Pilsner
1.0 lbs Vienna
0.5 lbs Crystal 40
0.5 lbs Corn Sugar
1.0 oz Columbus 14.5% 60 min
1.0 oz Galaxy 12.5% 7 min
1.0 oz Galaxy 12.5% 0 min
dry hop -- Galaxy, amount to be determined.
Yeast WLP002 (part of cake from prior batch)
Mashed at 150 for 90 min.
The question remains, how much Galaxy should I use to dry hop in order to get a feel for the character, but not overdo it?
For background, I suspect this beer will be a little thin. If I were making it over I'd leave out he corn sugar, bump the Crystal to 1 lbs and up the mash temp a few degrees. I was distracted by college FB What can I say? It's beer in the fermenter -- aka water under the bridge . The yeast are working away at a nice 64 degrees F.
The WLP002 might seem out of character, but it's the only yeast I had in sufficient quantity. It was from the rinsed cake of an ESB I made several weeks ago. That batch fermented from 1.068 to 1.020. I split up the rinsed yeast and used some on an IPA eight days ago. The IPA fermented from 1.078 to 1.016 (as of Saturday).
The Galaxy Ale OG was 1.068. I ended up with 4.5 gallons of wort rather than 5. I decided to leave it as is, rather than top if off with water. After trub loss and hop absorption the rest may just about squeeze into a 3 gallon corny, which is a nice size to take the Christmas parties.