Okay here is the final recipe for my Summer Ale composed mostly of odd amounts of inventory I was trying to clean up. I brewed this on 7/22, moved it to a secondary on 7/28 and kegged it 8/1 I was in a hurry to get this one kegged after switching from bottles and I was out of beer
I force carbed it at 35psi for 24 hrs. reduced it down to 20 for another 24 hrs. I am currently dispensing at 12 psi. and have it chilled down to 37 degrees. It is quite tasty, has pretty decent hop bitterness on the back of the palate, a little on the nose from the late addition of Centennial. The head retention is good with nice lacing. I am quite pleased with the outcome, it is a smooth balanced easy drinking brew. It does have some chill haze which I hope dissipates at the low temps I am storing it. I think a few days more in the secondary would have helped with the chill haze.
........GW.........
Recipe Specifications
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Batch Size: 5.55 gal
Boil Size: 4.80 gal
Estimated OG: 1.053 SG
Estimated Color: 8.4 SRM
Estimated IBU: 39.3 IBU
Brewhouse Efficiency: 64.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
2.00 lb Briess Pilsen Liquid Malt Extract (3.5 SRMExtract 17.02 %
3.00 lb American 2 row Harrington (2.0 SRM) Grain 25.53 %
3.00 lb Vienna Malt (3.5 SRM) Grain 25.53 %
2.00 lb Golden Promise (2.2 SRM) Grain 17.02 %
1.00 lb Maris Otter (3.0 SRM) Grain 8.51 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 4.26 %
0.25 lb Special B Malt (130.0 SRM) Grain 2.13 %
1.00 oz Chinook [11.50 %] (60 min) Hops 31.7 IBU
1.50 oz Centennial [9.10 %] (5 min) Hops 7.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Safale (Lesaffre Goup #US-05)500 ML harvested from
a previous batch.
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 9.75 lb
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Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 12.19 qt of water at 173.8 F 158.0 F
10 min Mash Out Add 4.88 qt of water at 197.8 F 168.0 F