- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- Nope.
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.064
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 101
- Color
- 6.25
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Great citrus flavor, with a finishing roasty note!
[Note: as with all my brews, this is named after my wife, because I know what's good for me.]
Grain Bill:
8lbs of Pale 2-Row
3lbs of German Munich Malt (light)
0.5lbs of CaraRed
I have a RIMS system, and mashed this for 70 minutes at 150F. Collected about 7 gallons of 1.047 wort, which is ~75% efficiency (usually I can hit 85%, but I was having mill issues, and blame that!). I then did a 90m boil to get about 5.25 or 5.5ish gallons of 1.064 in the fermentor. Give or take.
Hop Schedule:
1.00oz of Columbus (90m)
0.50oz of Centenniel (60m)
0.50oz of Amarillo (30m)
0.50oz of Amarillo (5m)
0.50oz of Crystal (1m)
Chill to 67-68, oxygenate with a stick, and pitch a packet of Wyest 1056, no starter.
By day 7, gravity was down to 1.010 and finished, though I gave it another 7 to start clearing before cold crashing.
DRY HOP (keg)
1oz of Amarillo and 0.5oz Crystal.
When I first sampled this, I thought I had an off flavor because I wasn't expecting the flavor contributions of the Munich malt and carared. I bottled a few from the keg and brought one to MoreBeer (3miles away... woo!) and they assured me that, not only was there no off-flavor, but that it was quite tasty!
Once I got past the fact that there was a malt/toffee presence, and that it was not contamination/an off-flavor, the flavor REALLY grew on me.
Everyone I've given bottles to raved about it. The keg is gone, and I need to rebrew it, but here's a picture from a friend who texted it to me while enjoying her dinner of nachos Tough to tell from the pic, but even with dry hopping, this does clear up pretty well.
I do have a bottle left I'm saving for a friend. Once he opens and pours it, I'll take a better pic!
Grain Bill:
8lbs of Pale 2-Row
3lbs of German Munich Malt (light)
0.5lbs of CaraRed
I have a RIMS system, and mashed this for 70 minutes at 150F. Collected about 7 gallons of 1.047 wort, which is ~75% efficiency (usually I can hit 85%, but I was having mill issues, and blame that!). I then did a 90m boil to get about 5.25 or 5.5ish gallons of 1.064 in the fermentor. Give or take.
Hop Schedule:
1.00oz of Columbus (90m)
0.50oz of Centenniel (60m)
0.50oz of Amarillo (30m)
0.50oz of Amarillo (5m)
0.50oz of Crystal (1m)
Chill to 67-68, oxygenate with a stick, and pitch a packet of Wyest 1056, no starter.
By day 7, gravity was down to 1.010 and finished, though I gave it another 7 to start clearing before cold crashing.
DRY HOP (keg)
1oz of Amarillo and 0.5oz Crystal.
When I first sampled this, I thought I had an off flavor because I wasn't expecting the flavor contributions of the Munich malt and carared. I bottled a few from the keg and brought one to MoreBeer (3miles away... woo!) and they assured me that, not only was there no off-flavor, but that it was quite tasty!
Once I got past the fact that there was a malt/toffee presence, and that it was not contamination/an off-flavor, the flavor REALLY grew on me.
Everyone I've given bottles to raved about it. The keg is gone, and I need to rebrew it, but here's a picture from a friend who texted it to me while enjoying her dinner of nachos Tough to tell from the pic, but even with dry hopping, this does clear up pretty well.
I do have a bottle left I'm saving for a friend. Once he opens and pours it, I'll take a better pic!