grasshopperfirestarter
Well-Known Member
The =Bearden Brewery= Releases Bearden IPA
I’m finally ready to release a recipe of my own. Its simple. It went grain to glass in 13 days and it's Delicious. Below is the recipe. I used 8 gallons of spring water. Mashed in 4 gallons at about 155F and batch sparged with two separate sparges of 2 gallons each heated to 175F. I live in So Cal and this week the temperature was 68-70F. I fermented 6 days, dry hopped in primary for 3 days. Then transferred to secondary with gelatin for 2 days. Then kegged at room temperature with another hit of gelatin. I set PSI at 30 for 24 hours, then 50 for 24 hours. Chilled, set PSI to serving and AMAZING! You can read right thru it. This is is the clearest and tastiest brew yet. I just wanted to share. This was my first time using this yeast. My measure OG was 1.056 and my FG was 1.012.
Original Gravity 1.058
Final Gravity 1.018
SRM 7
Alcohol 5.3 ABV
Bitterness 71.6 IBUs
Calories 193 per 12 oz.
Mash Efficiency 80%
Batch Size 5 Gallons
60 Minute Boil
Malts and Grains
7 lbs American 2 Row
1.5 lbs Vienna Malt
8 ozs Caramel 40L
8 ozs Honey Malt
8 ozs Cara Pils
= 10 lbs total
Hopping Schedule: Pellet
1 oz Chinook 12.5 AA - 60 Mins
.5 oz Chinook 12.5 AA - 15 Mins
.5 oz Chinook 12.5 AA - 10 Mins
.5 oz Chinook 12.5 AA - 5 Mins
.5 oz Chinook 12.5 AA – 1 Min
1 oz Chinook 12.5 AA - Dry Hop in Fermenter 3 Days
= 4 oz hops
Yeast:
Wyeast Smack Pack Northwest Ale (1332)
I’m finally ready to release a recipe of my own. Its simple. It went grain to glass in 13 days and it's Delicious. Below is the recipe. I used 8 gallons of spring water. Mashed in 4 gallons at about 155F and batch sparged with two separate sparges of 2 gallons each heated to 175F. I live in So Cal and this week the temperature was 68-70F. I fermented 6 days, dry hopped in primary for 3 days. Then transferred to secondary with gelatin for 2 days. Then kegged at room temperature with another hit of gelatin. I set PSI at 30 for 24 hours, then 50 for 24 hours. Chilled, set PSI to serving and AMAZING! You can read right thru it. This is is the clearest and tastiest brew yet. I just wanted to share. This was my first time using this yeast. My measure OG was 1.056 and my FG was 1.012.
Original Gravity 1.058
Final Gravity 1.018
SRM 7
Alcohol 5.3 ABV
Bitterness 71.6 IBUs
Calories 193 per 12 oz.
Mash Efficiency 80%
Batch Size 5 Gallons
60 Minute Boil
Malts and Grains
7 lbs American 2 Row
1.5 lbs Vienna Malt
8 ozs Caramel 40L
8 ozs Honey Malt
8 ozs Cara Pils
= 10 lbs total
Hopping Schedule: Pellet
1 oz Chinook 12.5 AA - 60 Mins
.5 oz Chinook 12.5 AA - 15 Mins
.5 oz Chinook 12.5 AA - 10 Mins
.5 oz Chinook 12.5 AA - 5 Mins
.5 oz Chinook 12.5 AA – 1 Min
1 oz Chinook 12.5 AA - Dry Hop in Fermenter 3 Days
= 4 oz hops
Yeast:
Wyeast Smack Pack Northwest Ale (1332)
