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Old 03-16-2014, 11:13 PM   #1
Toecutter
Recipes 
 
Jul 2010
Riverside, ca
Posts: 560
Liked 14 Times on 8 Posts


Recipe Type: All Grain   
Yeast: wlp001 (Or San Diego Super Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 10   
Original Gravity: 1.053   
Final Gravity: 1.009   
IBU: 36   
Boiling Time (Minutes): 60   
Color: 14.1 SRM   
Primary Fermentation (# of Days & Temp): 14   
Tasting Notes: Hoppy, with smooth toastyness   

Grain

16.0 lbs American 2 row
2.0 lbs Vienna
1.0 lbs Melanoidan Malt
1.0lbs Caramel Crystal 80L
1.0lbs Caramel Crystal 120L
1.0 lb Carapils

mash in at 152 DG for 60 minutes. fly or batch sparge. Add hops as follows :

1.0 oz Hallertauer 7.1 % IBU for 60 minutes
1.0 oz Hallertauer 7.1% IBU 20 minutes
2.0 oz Centennial 10.9% IBU 10 minutes
2.0 oz Amarillo 8.8 % IBU Flameout
Dry hop with Amarillo, Citra, or your choice. I like it with Citra

Ferment for 14 days @ 68DG. crash chill for 3 days.

Nice malty beer, great color, hoppy, with the toastyness from the Crystal 120


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When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Belgian Orange Crystalweizen, Toecutters Honey HPA

Fermenting: Belgian Orange Crystalweizen

 
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