Recipe Type: All Grain Yeast: American Ale - WLP001/WY1056/US05 Yeast Starter: Always... unless using dry yeast. Batch Size (Gallons): 5.5 Original Gravity: 1.044 Final Gravity: 1.009 IBU: 23 Boiling Time (Minutes): 60 Color: 4.1 Primary Fermentation (# of Days & Temp): 10 @ 62F raised to 68F for 2 days Tasting Notes: This is my highest scoring beer so far to date. 44 with an average of 42.3.
5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3 52.6 %
3 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4 31.6 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 5.3 %
8.0 oz Munich I (Belgian from Williams Brewing) (8.0 SRM) Grain 6 5.3 %
0.30 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 12.7 IBUs
1.50 oz Amarillo [9.30 %] - Boil 5.0 min Hop 8 9.8 IBUs
1.50 oz Amarillo [9.30 %] - Aroma Steep 20.0 min Hop 9 0.0 IBUs
Single infusion mash @ 152F until conversion is complete.
I use my immersion chiller to knock the temp down to 180F and then throw in the aroma hops. I use a pump to whirlpool the flame out aroma addition then cut it, let things settle and run off in to the fermentor.
Ferment at about 62F - 64F temp for 10 or 12 days. I usually check for off flavors at around day 10. If I pick up anything, I increase the temp to around 68F - 72F and let it sit for another day or two. Usually no issues with a beer this low in gravity.
This recipe has won a 1st and a 3rd (1st round NHC), as well as scored highest with a 42.3 at a 330 entry competition. It's also a damn fine base for experimenting with other hops. I just brewed a batch that used Mosaic instead of Amarillo.