Summary:
Recipe Type
artial Mash
Batch Size (fermenter): 5 gallons
OG:1.070
FG:1.010
Boil Time: 60 minutes
Water Condition: Hard. Low Alkalinity
Grain Bill:
31%, or 3.0 lbs. Great WesternPremium 2-row malt (mashed)
21%, or 2.0 lbs. Briess Golden Light DME (at boil start)
26%, or 2.5 lbs. Briess Golden Light DME (at flameout)
10%, or 1.0 lbs. Corn Sugar (at flameout)
4%, or 6.0 oz. Briess Crystal 10L (mashed)
4%, or 6.0 oz. Great WesternMunich 8-10L (mashed)
2%, or 3.0 oz. Gambrinus Honey Malt (mashed)
2%, or 3.0 oz. Great Western White Wheat (mashed)
Mash in 6 liters of 146-147 F water for 60-75 minutes.
Boil: Hop and Other Additions:
1.00 oz Nugget [10.00 %] - Boil 60.0 min 34.3 IBUs
0.60 oz Citra [10.50 %] - Boil 30.0 min 16.6 IBUs
0.50 oz Citra [10.50 %] - Boil 15.0 min 8.9 IBUs
0.50 oz Citra [10.50 %] - Boil 10.0 min 6.5 IBUs
0.50 oz Citra [10.50 %] - Boil 5.0 min Hop 3.6 IBUs
White Labs Servomyces Yeast Nutrient - Boil 5.0 min
Koppakleer or Whirlfloc Tablet - Boil 5.0 min
Notes: Whirlpool for 20 minutes after flameout.
Fermentation:
1.011 FG with 84% best attenuation- likely 80-82%. Use a healthy starter of WLP090. Option: Use WLP001.
Oxygenate the wort before pitching the yeast.
Primary Fermentation: 8 days @67 degrees
Secondary Fermentation: 12 days @67 degrees
Dry Hop Additions:
1.15 oz Citra [12.00 %] - Dry Hop 12.0
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 12.0
0.70 oz Citra [12.00 %] - Dry Hop 9.0 Days
0.90 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Days
1.10 oz Citra [12.00 %] - Dry Hop 3.0 Days
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Please chime in with anything I may be missing, or anything else that I should keep in mind or consider for this recipe.
Thanks.
Edit:3/17/2014
Notes:
-Carapils eliminated because sufficient amounts are present in the DME.
-The following represent a common theme for extract recipes:
I am a huge advocate of full boils. I think you can make outstanding beers with extract if you follow a few simple rules:
1. Full boil
2. Never get prehopped extract, always boil fresh hops.
3. Always use light malt extract and steep crystal/roasted malts for the color you want.
I also like DME as opposed to LME, but if you can get fresh LME it should be fine. Otherwise just follow the rest of the basic brewing rules of sanitation and pitching rates ect.
I've been doing it that way for years. The reason is to keep the color as light as possible without carmelizing it more.
IMO using LME starts out too dark for EVERY style I know of. I do not recommend it...EVER.
You can add it, stir to dissolve, and let sit for 15 mins and it's the same as boiling it.
Remember, LME is condenced wort...why boil it again?