Recipe Type: All Grain
Yeast: WYeast 1332 - Northwest Ale
Yeast Starter: 1L
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.022
Boiling Time (Minutes): 70
Color: 8.7 SRM
Primary Fermentation (# of Days & Temp): 14d @ 68-70F
Additional Fermentation: Cold crash before kegging
Secondary Fermentation (# of Days & Temp): 14d @ 50-52F (in same vessel)
4.0# U.S. 2-Row Pale Malt 1.5L
4.0# U.K. Marris Otter 3L
4.0# U.S. Special Pale Malt 3.5L
1.0# Munich - Dark 20L
0.5# CaraVienne 22L
0.5# U.S. Crystal 20L
1.25 oz Magnum 14% - whole - 60 mins
2.0 oz Cascades 7% - whole - 10 mins
1.5 oz Cascades 6.5% - pellet - 5 mins
1.0 oz Liberty 3.4% - pellet - 0 mins
1.0 oz Cascades - pellet - Dry
1.0 oz Liberty - pellet - Dry
Burton water profile
1 tsp. Irish moss in kettle (15 mins)
1 tsp. Fermcap-S in kettle and primary.
Mash with 4.0 gallons @ 152F for 60 minutes or until full conversion. Sparge in two batches to desired volume.
Strong, "American," citrusy and floral hop aroma without becoming grassy or full of grapefuit. Medium-low malt aroma evident through the hops, with mild biscuit notes. Medium-low fruity esters add complexity without dominating with bubble gum or Juicy Fruit character. Alcohol prominent when very young, but fades quickly with proper conditioning to mild levels and provides additional complexity.
Deep, orange-copper color without with red accents. Becomes clear with proper conditioning in about two weeks. Pours dense, just off-white, creamy head with good retention.
Medium-high citrus and floral hop flavor, with citrus more prominent and lingering into finish. Medium-high bitterness is not harsh and becomes slightly more prominent in finish. Medium-low malt flavor is not sweet and contains mild toasty (bread crust) and caramel notes. Malt flavor fades quickly in early finish, but toasty and caramel notes linger a little longer. Finish is long, hoppy, fairly dry, with smooth bitterness. Alcohol flavor is strong when young, but fades to very mild with proper conditioning.
Medium body and carbonation. Clean mouthfeel. Mild, smooth alcohol warmth.
This beer started off absolutely terrible with strong alcohol aroma and flavor and little else. Upon proper conditioning, the alcohol faded well into the background, with the malt and hops taking the stage back, especially the hops. It is quite hoppy, but nothing that spins your head or makes you scrape your tongue, even after a few. The lower attenuating yeast keeps this beer in balance and is important in keeping it from becoming a hop bomb.