Recipe Type: All Grain
Yeast: Wyeast - American Ale 1056
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.013
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Wonderful dryness - strong citrus (grapefruit) flavour. Not overpowering hoppiness.
During her pregnancy the wife wanted me to brew up something she could enjoy afterwards during the hot summer. After the birth of our daughter Beowyn (for which this brew is named), we were able to crack open this wonderful beer which we have made many of since.
82% 9# 2 row
9% 1# rye malt
9% German wheat malt
1 oz citra (60 mins)
.5 oz Citra (30 mins)
.5 oz Citra (dry hopped)
Mashed at 150 degrees for 60 mins. 60 min boil with hop additions at 60 and 30 mins. Cooled and pitched Wyeast - American Ale 1056 and added dry hops. Fermented at 65-70 degrees for 2 weeks then 2 weeks in secondary. Bottled as per usual. Honestly one of the better summer brews I have created and always have it on hand for company. Even non-beer drinkers have complimented this brew. Now all I have to do is find a competition here in Utah to enter it into.
Give it a try and tell me what you think.
Heathen Hammer Brewery
Gothi of the Gorecrow Kindred
(Athair Fiach Dubh is pronounced Ah-her Fee-uck Doov)