- Recipe Type
- All Grain
- Yeast
- WLP 001, Wyeast 1056, US-05
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 10.5
- Original Gravity
- 1.060
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60 min
- IBU
- 61
- Color
- 14 EBC
- Primary Fermentation (# of Days & Temp)
- 14 @ 62F
- Tasting Notes
- Amazing hop aroma and flavor. Bitterness is there but the 61 IBU tastes like 45 IBU
Boil Size: 13.7 gal
Boil Time: 60 min
Taste Rating(out of 50): 38.0
Brewhouse Efficiency: 68.00
Mash Temperature: 152 F
Mash Time: 60 Minutes
Yeast Starter: 1 vial of WLP001, 3000mL
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.008
Estimated Alcohol by Vol: 6.5 %
Bitterness: 61 IBU
Est Color: 14 SRM
11 lbs 0.4 oz Pale Malt (2 Row) US (4.3 SRM) Grain 1 41.7 %
11 lbs 0.4 oz Pilsner Malt (2.0 SRM) Grain 2 41.7 %
2 lbs 3.3 oz Melanoiden Malt (20.0 SRM) Grain 3 8.3 %
2 lbs 3.3 oz Oats, Flaked (1.0 SRM) Grain 4 8.3 %
1.76 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 41.3 IBUs
1.06 oz Amarillo [9.50 %] - Steep/Whirlpool 30.0 min Hop 6 5.9 IBUs
1.06 oz Centennial [8.00 %] - Steep/Whirlpool 30.0 min Hop 7 5.0 IBUs
1.06 oz Simcoe [14.10 %] - Steep/Whirlpool 30.0 min Hop 8 8.7 IBUs
4.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
2.65 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
2.65 oz Centennial [8.00 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs
2.65 oz Simcoe [14.10 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
The biggest impact I got on Dry Hops aroma was to let it sit after racking to secondary during 5 days @ 62F.
I found that DH around this temp was much better than a bit colder one (~50F).
Boil Time: 60 min
Taste Rating(out of 50): 38.0
Brewhouse Efficiency: 68.00
Mash Temperature: 152 F
Mash Time: 60 Minutes
Yeast Starter: 1 vial of WLP001, 3000mL
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.008
Estimated Alcohol by Vol: 6.5 %
Bitterness: 61 IBU
Est Color: 14 SRM
11 lbs 0.4 oz Pale Malt (2 Row) US (4.3 SRM) Grain 1 41.7 %
11 lbs 0.4 oz Pilsner Malt (2.0 SRM) Grain 2 41.7 %
2 lbs 3.3 oz Melanoiden Malt (20.0 SRM) Grain 3 8.3 %
2 lbs 3.3 oz Oats, Flaked (1.0 SRM) Grain 4 8.3 %
1.76 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 41.3 IBUs
1.06 oz Amarillo [9.50 %] - Steep/Whirlpool 30.0 min Hop 6 5.9 IBUs
1.06 oz Centennial [8.00 %] - Steep/Whirlpool 30.0 min Hop 7 5.0 IBUs
1.06 oz Simcoe [14.10 %] - Steep/Whirlpool 30.0 min Hop 8 8.7 IBUs
4.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
2.65 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
2.65 oz Centennial [8.00 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs
2.65 oz Simcoe [14.10 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
The biggest impact I got on Dry Hops aroma was to let it sit after racking to secondary during 5 days @ 62F.
I found that DH around this temp was much better than a bit colder one (~50F).
