- Recipe Type
- All Grain
- Yeast
- Wyeast 1335
- Yeast Starter
- yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.071
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 62.3
- Color
- 5.6
- Primary Fermentation (# of Days & Temp)
- see below
- Tasting Notes
- smelled and tasted amazing druing bottling will post more soon
Using RO water
14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
7.00 g Epsom Salt (MgSO4) (Mash 60.0 mins)
2.00 g Calcium Chloride (Mash 60.0 mins)
1.00 g Salt (Mash 60.0 mins)
8.0 oz Rice Hulls (0.0 SRM) Adjunct 5 3.1 %
8 lbs Pale Malt (2-Row) (2.0 SRM)
6 lbs Wheat, White (Cargill) (2.9 SRM)
2 lbs Wheat, Torrified (1.7 SRM)
4.0 oz Acid Malt (3.0 SRM)
0.50 oz Nugget [13.50 %] - Boil 90.0 min 20.2 IBUs
0.25 oz Horizon [10.50 %] - Boil 90.0 min 7.8 IBUs
0.25 oz Summit [17.30 %] - Boil 90.0 min 12.9 IBUs
3.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins)
0.75 oz Willamette [4.80 %] - Boil 45.0 min 9.2 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 oz Santiam [6.30 %] - Boil 15.0 min 8.7 IBUs
0.50 oz Willamette [4.80 %] - Boil 15.0 min 3.3 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335)
1.00 oz Cascade [9.10 %] - Dry Hop 7.0 Days
1.00 oz Centennial [10.80 %] - Dry Hop 7.0 Days
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days
0.75 oz Amarillo pellet 2 [8.50 %] - Dry Hop 7.0 Days
0.75 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days
Single Infusion, Medium Body, Batch Sparge
Mash In Add 6.07 gal of water at 165.2 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun 4.70gal) of 180.0 F water
Pitch at 62F and ferment 2/3days, raise to 68 for 2 days, then raise to 70F and let finish
14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
7.00 g Epsom Salt (MgSO4) (Mash 60.0 mins)
2.00 g Calcium Chloride (Mash 60.0 mins)
1.00 g Salt (Mash 60.0 mins)
8.0 oz Rice Hulls (0.0 SRM) Adjunct 5 3.1 %
8 lbs Pale Malt (2-Row) (2.0 SRM)
6 lbs Wheat, White (Cargill) (2.9 SRM)
2 lbs Wheat, Torrified (1.7 SRM)
4.0 oz Acid Malt (3.0 SRM)
0.50 oz Nugget [13.50 %] - Boil 90.0 min 20.2 IBUs
0.25 oz Horizon [10.50 %] - Boil 90.0 min 7.8 IBUs
0.25 oz Summit [17.30 %] - Boil 90.0 min 12.9 IBUs
3.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins)
0.75 oz Willamette [4.80 %] - Boil 45.0 min 9.2 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins)
1.00 oz Santiam [6.30 %] - Boil 15.0 min 8.7 IBUs
0.50 oz Willamette [4.80 %] - Boil 15.0 min 3.3 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335)
1.00 oz Cascade [9.10 %] - Dry Hop 7.0 Days
1.00 oz Centennial [10.80 %] - Dry Hop 7.0 Days
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days
0.75 oz Amarillo pellet 2 [8.50 %] - Dry Hop 7.0 Days
0.75 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days
Single Infusion, Medium Body, Batch Sparge
Mash In Add 6.07 gal of water at 165.2 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun 4.70gal) of 180.0 F water
Pitch at 62F and ferment 2/3days, raise to 68 for 2 days, then raise to 70F and let finish