Im not sure what to expect with my brew now that I've made a few changes from the original IPA clone I had scaled to 10 gallons. So far Ive had to substitute hops and the yeast. I'd like to hear what everyone has to say about WYEAST 1332 Northwestern Ale with the following grain bill and hop schedule. I haven't used the yeast before, and haven't seen many recipes with a similar grain bill and hopping. What is there to expect?
12 gallons AG
26 lbs. 2-row American pale malt
1.25 lbs Crystal 10L
1.25 lbs Crystal 20L
2 oz US Magnum (70 mins) 14.2aa
1 oz US Amarillio (30 mins) 9.3aa
1 oz Centennial (Flame out) 9aa
4 oz Centennial (Dry Hop) 9aa
12 gallons 151 F 60 mins w/ 3.5 gallon Mash Out
Primary @ 68-69 F (~3 weeks)
Secondary @ 68-69 (3-4 weeks)
Ill plan on putting this brew into a keg and using forced carbonation. It will be my first time using kegs... I've also seen secondary fermentation in the keg, but am not sure how it will effect the brew.
I want to keep the fermentation on the colder side, because I've seen a few posts describing off-tastes with this yeast strain at higher temps. As a result I planned on extending the primary time- Is that necessary?
This will be a lot of firsts for me: Kegging, new 12 gallon volume equipment, and altering a recipe. Anyway its beer, and I can toast with that... Just wondering what it might be comparable to.