blacklab
Well-Known Member
I Finally finished reading through all the postings. I now know what I am going to use all those Cascades I ordered from hopsdirect on!! Can't wait to try this recipe.
Puterbaugh Farms FTW. $11/lb. right now.
I Finally finished reading through all the postings. I now know what I am going to use all those Cascades I ordered from hopsdirect on!! Can't wait to try this recipe.
I am brewing my version of this in a week or so.... ALL FWHed too, no other additions.
no late additions or dry hop? Can that even be considered a Pale Ale
It will have a dry hop... but I think FWH is absolutely in line with a Pale Ale!
I am with you there. I have brewed this twice, once FWH and 60M boil and thought the FWH was better in the aspect of smooth bitterness.
Success, OG 1.068
Success, OG 1.068
Daaaaang. I run my BTP recipes at 70% efficiency which is 52. You got 90% @68.
Must be that fancy electrical pump thingy you got goin'.
I run my recipe at 83% for 5.5 gallons after boil. This is my IAPA... I loooove this beer. Your recipe was my inspiration
Sweet dude! Did you post it?
Just picked up the ingredients for this from my LHBS and will brew 10 gal. AG on 10/24. Hopefully I've timed it right and it'll be ready by Thanksgiving. That's the plan anyway. I'm also going to use the sweet orange peel. Why? I'm a tad lazy as well.
** Go Ducks! **
Planning to brew this one tomorrow, one quick question for ya ... I see several references to dry hopping this brew, but on post #1 where you list the grain bill and schedule there is no reference to dry hopping .... just want to make sure I've got all bases covered, thanks !
It's underneath the yeast in the recipe, 2 oz for 1-2 weeks. I've actually not dryhopped my last few batches of this and they've turned out great.
.... honestly most have not been great, all drinkable, but none that were really smooth and full of good flavor, hopefully my upgrade to PM and the fact that I aquired a freezer and a Ranco controller to make a temp controlled fermentation chamber will make some improvement in the quality, along with the AG brutus clone that I'm building and should hopefully be done with by early next year.
Brewed 5 gallons of this today...came in at 1.052, not bad. Used fresh orange zest, but only had 1oz of useable zest. Oh well! Smells insanely good, can't wait to taste this one!! Also thought I had Safale-04 but it was 05, So whatever. I wonder what the difference would be.
I was inspired to brew this today after that awsome game against Az. All went great and smells wonderfull. Thanks for the recipe and go Ducks at the civil war!!
Thanks Pol.. that makes me feel a little better.. I am considering adding 3oz of orange peel instead of 2 since the Caravienne will make this brew maltier than the original recipe and I really want the orange to come through.. Do you think 3 would be too much?
Hey Groos! I think you should be fine with 3 oz, if that's what you ended up doing. The orange is pretty low in the profile for this beer, so I wouldn't worry about it too much if you want to add 1 oz. more. Either way, don't matter, you just invented your own brew! I'm sure it will be great. How are things in Colfax? My parents are from Waitsburg.
Hey Blacklab-
First off, thanks for the recipe.. Gave me a chance to try some things I have never done before (FWHing, using spices).. Cant wait to try it out.. I chickened out and used only 2 3/4 oz of the orange peel.. The extra orange, coupled with the cara-vienne malt I accidentally used (instead of plain old Vienna), and Wyeast 1056 (none of my three LHBS had Saf-Ale) should make this an interesting brew! Cant wait to try it! Has anyone else used Wyeast 1056 (AMerican Ale) for this recipe?
I brewed this on Saturday and the fermentation was insane! Still had foam and crap blowing off as of this morning...
As for Colfax, I imagine they are about as exciting as things in the big old city of Waitsburg! I love Waitsburg/Dayton area.. Used to go down there quite regularly for business up until a few years ago.. Saw the biggest elk I have ever seen right outside Waitsburg two years ago.... I hear there is micr-brewery there now (read it in BYO this summer).. Have you been there?
BTW, my wife is from Battleground, WA so we are in the Portland-ish area a few times a year.. Couldnt ask for a better beer city!
Question for you more experienced brewers. I brewed this on Saturday and kept it in the house at 68° until I saw activity in the air lock. I then moved it to my fermenter with it set to 63°. Is this to cold and did I put my yeast to sleep? I know that air lock activity is not an indication of fermentation but I didn't look on the Safale US-04 package to check the temp range. I Googled it but couldnt seem to find the Yeast specs online.
Any input is greatly appreciated
Enter your email address to join: