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Old 08-20-2013, 12:51 AM   #1
CadillacAndy
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Oct 2011
Pittsburgh, PA
Posts: 1,086
Liked 113 Times on 94 Posts


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

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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.

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Old 08-20-2013, 11:53 PM   #2
Veedo
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Jan 2011
U.P., Michigan
Posts: 462
Liked 22 Times on 17 Posts


Will have to give this one a go, thanks for the recipe!

 
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Old 10-13-2013, 04:33 AM   #3
mahamire
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Jun 2013
Posts: 7

Great base of a recipe!! I used simcoe and a little citra and it turned out great! Thanks

 
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