hazydayzbrewing
New Member
- Recipe Type
- All Grain
- Yeast
- WLP051
- Yeast Starter
- Yes-1.5L
- Batch Size (Gallons)
- 5 Gal
- Original Gravity
- 1.060
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 60
- Color
- 3 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 66'F
- Tasting Notes
- White Wine, Cherries, Biscuit
60 Min Mash - 142 - add 6ml Amylo300 at start of mash
60 Min Boil
Grain Bill
6# Pilsner Malt
3.75# Flaked Corn
5 oz Acid Malt
1# Rice Hulls
.5# Light DME @ 10 mins
Hops
.25 oz El Dorado @ 15 mins
1.5 oz El Dorado @ Flameout - Whirlpool for 20 Min while letting temp free fall
6 oz El Dorado @ dryhop - 4 days
2 oz Mosaic @ dryhop - 4 days
Yeast
1.5 Liter starter - WLP051 - 66deg for 3 days then ramp to 70
Other
Yeast nutrient @ 15 mins
Irish Moss/Whirlfloc @ 15 mins
Cold Crash for 24 hours after dry hopping then package.
This was my first take on the Brut IPA style. The El Dorado's really imparted a white wine flavor with cherry notes as well. The enzyme was added in the mash only as i was nervous about diacetyl if I added it to the fermenter. This probably explains why I didn't get my FG down to 1.000 but it's still pretty dry at 1.005.
60 Min Boil
Grain Bill
6# Pilsner Malt
3.75# Flaked Corn
5 oz Acid Malt
1# Rice Hulls
.5# Light DME @ 10 mins
Hops
.25 oz El Dorado @ 15 mins
1.5 oz El Dorado @ Flameout - Whirlpool for 20 Min while letting temp free fall
6 oz El Dorado @ dryhop - 4 days
2 oz Mosaic @ dryhop - 4 days
Yeast
1.5 Liter starter - WLP051 - 66deg for 3 days then ramp to 70
Other
Yeast nutrient @ 15 mins
Irish Moss/Whirlfloc @ 15 mins
Cold Crash for 24 hours after dry hopping then package.
This was my first take on the Brut IPA style. The El Dorado's really imparted a white wine flavor with cherry notes as well. The enzyme was added in the mash only as i was nervous about diacetyl if I added it to the fermenter. This probably explains why I didn't get my FG down to 1.000 but it's still pretty dry at 1.005.