NCSU_Brewer
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Safale US-05
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- 7.4
- Primary Fermentation (# of Days & Temp)
- 10 days at 64°F
- Secondary Fermentation (# of Days & Temp)
- Dry Hopped 3 days at 64°F
- Additional Fermentation
- Cold Crash for 7 days at 36°F
- Tasting Notes
- Wonderful citrus aroma, nice hints malt with good hop flavor
This beer is a modified version of one I posted when asking if it would be possible to brew an IPA in 7 days. That may be the dumbest question I've ever asked.
At any rate, I made some tweaks, took my time, and made what I believe is my best beer yet. I'll explain the name after posting the recipe.
I chose to mash the grain, but this would work just as well if you steeped them.
Ingredients:
------------
1lb Vienna malt
6lbs Light DME
1 oz Cascade (6.9%) - 60 min
1 oz Centennial (7.6%) - 20 min
1 oz Centennial (7.6) - 10 min
1 oz Citra (12%) - dry hop 3-5 days
Notes:
------------
Mash Vienna 60 mins @ 150°F. I did BIAB, so I dunk sparged @170°F for 10 minutes.
I originally planned to add the Citra pellets at flameout but decided to reserve them for dry-hopping. Boy, was that a good decision!
I pitched the US-05 dry and fermented cool (64°F) for 10 days. Airlock activity within 8 hours. Because I hooked up a blowoff, this one didn't blow off (had I set up my s-type airlock, I'm sure the beer gods would have punished me).
At 10 days FG was steady at 1.010. I dumped the Citra right in the primary and let it be for 3 days. Then, I cranked the ferm chamber down to 36°F and let it crash. The plan was to crash for 4 days and then bottle. On the 4th day I found an awesome Craigslist deal for a dual tap kegerator, so I bought it. 3 days and multiple visits to the LHBS later, I had the required parts for kegging my beer. FYI, Nostalgia kegerators use metric fittings on their faucets, shanks, and regulator.
I burst carbed at 30psi for 24 hours, then 12psi for the past 4 days. Here is the result:
View attachment ImageUploadedByHome Brew1476757728.590339.jpg
I am usually highly critical of my beer, but this one tastes really good, even under-carbed. The malt is a nice backbone for the citrus hops.
This beer is named after Tunnel Road in Asheville, NC. My wife and I celebrated our anniversary by hitting up several of the amazing breweries in the area, and I was ultimately inspired to create this beer.
At any rate, I made some tweaks, took my time, and made what I believe is my best beer yet. I'll explain the name after posting the recipe.
I chose to mash the grain, but this would work just as well if you steeped them.
Ingredients:
------------
1lb Vienna malt
6lbs Light DME
1 oz Cascade (6.9%) - 60 min
1 oz Centennial (7.6%) - 20 min
1 oz Centennial (7.6) - 10 min
1 oz Citra (12%) - dry hop 3-5 days
Notes:
------------
Mash Vienna 60 mins @ 150°F. I did BIAB, so I dunk sparged @170°F for 10 minutes.
I originally planned to add the Citra pellets at flameout but decided to reserve them for dry-hopping. Boy, was that a good decision!
I pitched the US-05 dry and fermented cool (64°F) for 10 days. Airlock activity within 8 hours. Because I hooked up a blowoff, this one didn't blow off (had I set up my s-type airlock, I'm sure the beer gods would have punished me).
At 10 days FG was steady at 1.010. I dumped the Citra right in the primary and let it be for 3 days. Then, I cranked the ferm chamber down to 36°F and let it crash. The plan was to crash for 4 days and then bottle. On the 4th day I found an awesome Craigslist deal for a dual tap kegerator, so I bought it. 3 days and multiple visits to the LHBS later, I had the required parts for kegging my beer. FYI, Nostalgia kegerators use metric fittings on their faucets, shanks, and regulator.
I burst carbed at 30psi for 24 hours, then 12psi for the past 4 days. Here is the result:
View attachment ImageUploadedByHome Brew1476757728.590339.jpg
I am usually highly critical of my beer, but this one tastes really good, even under-carbed. The malt is a nice backbone for the citrus hops.
This beer is named after Tunnel Road in Asheville, NC. My wife and I celebrated our anniversary by hitting up several of the amazing breweries in the area, and I was ultimately inspired to create this beer.
