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Old 08-12-2012, 10:05 PM   #1
msa8967
mickaweapon
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May 2009
North Liberty, Iowa
Posts: 2,878
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Recipe Type: All Grain   
Yeast: US-05 Dry   
Batch Size (Gallons): 5.00   
Original Gravity: 1.056   
Final Gravity: 1.015   
IBU: 35   
Boiling Time (Minutes): 60   
Color: 6.3   
Primary Fermentation (# of Days & Temp): 21 days at 67 F   
Secondary Fermentation (# of Days & Temp): 7 days at 42 F   
Tasting Notes: Nice cascade dry hopping effect comes through in the kegging process.   

5 Gallons at 70% efficiency


8 lbs Pale malt
1 lb Vienna malt
1 lb Crystal 20L
1 lb Flaked Wheat
1.25 oz Williamette 60 min.
1.0 oz Cascade 10 min
1.0 oz Cascade 5 min
1.0 oz Cascade (dry hop in keg for 4-5 days or until you like the taste)
US-05 dry yeast

Mash at 154 F for 1 one hour. Batch sparge.
36 IBU, 0.643 IBU/SG ratio.
Ferment at 67 F for 21 days then transfer to either a keg for dry hopping or to a carboy.

Name comes from the last party we had where the space around the keezer became very crowded with BMC drinkers wanting to sample this beer. This 5 gallon keg was empty in less than 2 hours. I dry hopped this beer in the keg at 45 F for 5 days prior to our party. This is a lower IBU pale ale I made to try to introduce many of my friends to beers better than BMCs.
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Mick Arnett
North Liberty, Iowa
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