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Old 11-22-2011, 07:23 AM   #1
HopLife
Recipes 
 
Oct 2011
Eugene, OR
Posts: 283
Liked 11 Times on 11 Posts


Recipe Type: All Grain   
Yeast: Wyeast American Ale 1056   
Yeast Starter: None   
Batch Size (Gallons): 10   
Original Gravity: 1.050   
Final Gravity: 1.013   
IBU: 48   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Additional Fermentation: Bottle condition 14 days or more   
Secondary Fermentation (# of Days & Temp): 14 @ 68F   
Tasting Notes: This is a mild amber. It is a favorite among beer drinkers who don't like beer.   

Batch Size: 10.00 gal
Boil Size: 11.00gal
Estimated OG: 1.050 SG
Estimated Color: 14 SRM

Estimated IBU: 48.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
15.00 lb Oregon Select (2 Row) (2.5 SRM)
1.00 lb Crystal 120L(120 SRM)
2.00 lb Crystal 60L (60.0 SRM)

1.00 oz Zeus [14.3%] (60 min)
.50 oz Palisade [5.8%] (60 min)
.50 oz Palisade[5.8%] (45 min)
1.00 oz Palisade [5.8%] (20 min)
2.00 oz Palisade[5.8%] (10 min)
4.00 oz Palisade [5.8%] (DH 7 days)

I use a water profile similar to Pilsen.

I mash in on this brew at 135 for 15 min

I raise the temp to appx 148 for 15 min

I raise to 155 until conversion is complete


OG 1.050
FG 1.013

Ferment at 65-68 for 10 days then transfer to secondary for 14 days. Bottle or Keg as normal.


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Old 12-11-2011, 06:57 AM   #2
HopLife
Recipes 
 
Oct 2011
Eugene, OR
Posts: 283
Liked 11 Times on 11 Posts


This beer took about 3-4 weeks in the garage at cooler temps before it really got good. Now it is super mellow. I recommend letting this beer remain in cool temps as long as possible before serving. Cold filtration would probably make the beer ready in about 2 weeks. It is my cleanest tasting beer to date. Gotta love the Wyeast American ale II!
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Old 10-26-2012, 06:41 AM   #3
HopLife
Recipes 
 
Oct 2011
Eugene, OR
Posts: 283
Liked 11 Times on 11 Posts


This beer is pretty solid as it stands. If you want a base recipe to begin with this is still a good place to be. Feel free to substitute the base 2 row for a pale ale malt to get a more rich malt character. You could also easily substitute any european hops into this recipe with good results as well as chinook, willamette, or mt hood. If you use hops with a different AA% be sure to adjust the 60 and 45 min additions.

Fermentation temp is critical. This beer will have plenty of flavor from the malt, don't let the yeast overwhelm it.
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