TwoHeadsBrewing
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 7.2
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68F
Very similar to the Bee Cave Brewery Haus Pale Ale, but changes to the hops and yeast. This was my first AG and came out fantastic, although my efficiency was a bit on the low side (70%). Next time I may add 1/2lb. of rice hulls, and change the double batch sparge to a single. Very easy drinking pale ale, and very easy to make due to the simple grain bill.
Grain Bill
9 lbs. 2-Row
2 lbs. Vienna
0.5 lb. Crystal 60L
Wyeast 1056 American Ale
Irish Moss (Boil for 15m)
Hops:
.5oz Willamette(5.5%AA) (60m)
.5oz Cascade(6.1%AA) (60m)
.5oz Willamette(5.5%AA) (30m)
.5oz Cascade(6.1%AA) (30m)
1oz Cascade(6.1%AA) (5m)
Mash Equipment: 5 Gallon Cooler with SS Braid
Boil Volume: 6.5g, Batch Size: 5.5g
Mash Schedule: Double Batch Sparge Method (target eff @ 70%)
1. Pre-heat MLT with hot water
2. Dough-in with 3.5 gallons of water @ 168F (target mash temp = 152F)
3. Adjust temp and mash for 60 minutes @ 152F
4. After 60 minutes, add 4 qts of 175F water and begin vorlauf
5. At a mash thickness of 1.25 I should get 2-2.5g for the first runnings
6. Add 2 gallons @ 175F for first sparge: stir, let sit for 10m and drain
7. Add 2 gallons @ 175F for second sparge: stir and drain
8. Should have 6-6.5g in the boil kettle
9. Take sample and cool to 70F for gravity reading
Boil Schedule:
1. Bring wort to boiling
2. Add 1/2oz Wilammette and 1/2oz Cascade (bittering)
3. At 30 minutes: Add 1/2oz Wilammette and 1/2oz Cascade
Also add wort chiller to kettle
4. At 45 minutes: Add 1/2 tsp of Irish Moss
5. At 55 minutes: Add 1oz Cascade
6. Flame out at 60 minutes or when boil volume = 5.5g, turn on water for wort chiller.
7. When wort is 70-80F, rack to 6.5g primary fermenter and add yeast.
8. Take sample for OG reading
9. Add rubber stopper, blowoff tube, and overflow jar.
Recipe should give me these specs for the finished product:
OG: 1.053 FG: 1.013 (Style: 1.045 - 1.060)
ABV: 5.21% (Style: 4.5-6%)
IBU: 37.1 (Style: 30-45)
SRM: 7.2 (Style: 5-14)
Grain Bill
9 lbs. 2-Row
2 lbs. Vienna
0.5 lb. Crystal 60L
Wyeast 1056 American Ale
Irish Moss (Boil for 15m)
Hops:
.5oz Willamette(5.5%AA) (60m)
.5oz Cascade(6.1%AA) (60m)
.5oz Willamette(5.5%AA) (30m)
.5oz Cascade(6.1%AA) (30m)
1oz Cascade(6.1%AA) (5m)
Mash Equipment: 5 Gallon Cooler with SS Braid
Boil Volume: 6.5g, Batch Size: 5.5g
Mash Schedule: Double Batch Sparge Method (target eff @ 70%)
1. Pre-heat MLT with hot water
2. Dough-in with 3.5 gallons of water @ 168F (target mash temp = 152F)
3. Adjust temp and mash for 60 minutes @ 152F
4. After 60 minutes, add 4 qts of 175F water and begin vorlauf
5. At a mash thickness of 1.25 I should get 2-2.5g for the first runnings
6. Add 2 gallons @ 175F for first sparge: stir, let sit for 10m and drain
7. Add 2 gallons @ 175F for second sparge: stir and drain
8. Should have 6-6.5g in the boil kettle
9. Take sample and cool to 70F for gravity reading
Boil Schedule:
1. Bring wort to boiling
2. Add 1/2oz Wilammette and 1/2oz Cascade (bittering)
3. At 30 minutes: Add 1/2oz Wilammette and 1/2oz Cascade
Also add wort chiller to kettle
4. At 45 minutes: Add 1/2 tsp of Irish Moss
5. At 55 minutes: Add 1oz Cascade
6. Flame out at 60 minutes or when boil volume = 5.5g, turn on water for wort chiller.
7. When wort is 70-80F, rack to 6.5g primary fermenter and add yeast.
8. Take sample for OG reading
9. Add rubber stopper, blowoff tube, and overflow jar.
Recipe should give me these specs for the finished product:
OG: 1.053 FG: 1.013 (Style: 1.045 - 1.060)
ABV: 5.21% (Style: 4.5-6%)
IBU: 37.1 (Style: 30-45)
SRM: 7.2 (Style: 5-14)
