I just tried making my own recipe for the first time and was hoping to get some feedback. The goal was a dry hopped American Pale Ale, so I was expecting some significant hop aroma and bite. What I ended up seemed to be fairly balanced but was more malt-forward than hoppy, almost like an English PA. I'm wondering if I used to much Crystal 10 and that's giving it a bit more body and hiding the hop flavor but that's just a guess. If anyone sees some adjustments they would suggest please let me know, thanks!
1.5# Crystal 10 steeped for 30 min
1# Pale DME
7# Golden Light LME
1/2 oz Chinook (13%) for 60 minutes
1/2 oz Citra (13.9%) for 15
1/2 oz Citra (13.9%) for 5
2 oz Cascade (8%) dry hopped for 15 days
Used WPL001 with a 1L starter.
Other notes:
- Took some time due to hot weather to get it cooled, about 70 minutes
- Hops were all whole cone except the Chinook
- SG: 1.059, FG: 1.018
- Had a very slow fermentation (5 - 6 days), but temp was around 68 until the last day when I let it rise to 72.
Any feedback would be greatly appreciated!!
1.5# Crystal 10 steeped for 30 min
1# Pale DME
7# Golden Light LME
1/2 oz Chinook (13%) for 60 minutes
1/2 oz Citra (13.9%) for 15
1/2 oz Citra (13.9%) for 5
2 oz Cascade (8%) dry hopped for 15 days
Used WPL001 with a 1L starter.
Other notes:
- Took some time due to hot weather to get it cooled, about 70 minutes
- Hops were all whole cone except the Chinook
- SG: 1.059, FG: 1.018
- Had a very slow fermentation (5 - 6 days), but temp was around 68 until the last day when I let it rise to 72.
Any feedback would be greatly appreciated!!