filthyastronaut
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Planning a stronger Red/Amber ale to brew within the next week or so. I have 3 packets of BRY 97, because I wanted to try it with some different beer styles. Due to it's tendency for low attenuation, I figured malty beers would be the best application. I know about its tendency for a long lag, but that won't faze me in a well-sanitized, airlocked glass fermenter. I have heard a variety of different descriptions of its finished product, basically anywhere from it being clean at even high temps to being a disgusting estery mess.
So, since I have more than enough packets to spend, I figured I'd chill it down to 65 and double pitch for a medium gravity ale, where it will sit in my 62 degree ambient basement. I would be surprised if it exceeds 70. I figure a higher than normal pitch rate and somewhat warmer fermentation temp will allow it to get going faster, ensure its cleanness, and perhaps allow it to reach a slightly higher attenuation.
For anybody who has used BRY 97, what has worked and what hasn't? Any pointers? Should I even bother with the double pitch? Feel free to critique the recipe too, I was going for something toasty, malty, with some UK hop character.
Title: Giantsbane Red Ale
Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.017
ABV (standard): 6.49%
IBU (tinseth): 36.79
SRM (morey): 18.91
FERMENTABLES:
10.5 lb - American - Pale 2-Row (86.6%)
0.5 lb - Belgian - Biscuit (4.1%)
0.5 lb - German - CaraMunich III (4.1%)
0.5 lb - United Kingdom - Coffee Malt (4.1%)
2 oz - United Kingdom - Roasted Barley (1%)
HOPS:
0.5 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 30.05
2 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 6.74
2 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F
YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
So, since I have more than enough packets to spend, I figured I'd chill it down to 65 and double pitch for a medium gravity ale, where it will sit in my 62 degree ambient basement. I would be surprised if it exceeds 70. I figure a higher than normal pitch rate and somewhat warmer fermentation temp will allow it to get going faster, ensure its cleanness, and perhaps allow it to reach a slightly higher attenuation.
For anybody who has used BRY 97, what has worked and what hasn't? Any pointers? Should I even bother with the double pitch? Feel free to critique the recipe too, I was going for something toasty, malty, with some UK hop character.
Title: Giantsbane Red Ale
Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.017
ABV (standard): 6.49%
IBU (tinseth): 36.79
SRM (morey): 18.91
FERMENTABLES:
10.5 lb - American - Pale 2-Row (86.6%)
0.5 lb - Belgian - Biscuit (4.1%)
0.5 lb - German - CaraMunich III (4.1%)
0.5 lb - United Kingdom - Coffee Malt (4.1%)
2 oz - United Kingdom - Roasted Barley (1%)
HOPS:
0.5 oz - Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 30.05
2 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 6.74
2 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F
YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F