Sorry to hear that.Mine over-attenuated down to 1.006. With 65 IBU it was just way too dry and harsh. Waited a month but eventually had to bottle some of is and dump the rest. I have the WORST LUCK with this recipe!
Hi guysI forgot to provide the update, but I received the score sheets from the Homebrew Competition I entered my Daisy Cutter in:
-Won 1st place in the American Pale Ale category.
-Judge #1: "subtle tropical notes, mild fruitiness with a nice balance of bitterness. Bready with a light body. Very drinkable and balance, maybe add just a few more late addition hops but only a little."
-Judge #2: "Heavy bready, pretzel like, crusty, biscuity. Some citrus hops and slight yeastiness. Crusty breadiness aroma returns in full force. Medium bitterness and citrus hop flavor are balancing. Generic yeast fruitiness. Liked the balance of super bready malt and fresh hops. Bitterness may linger a bit too long, but it's not harsh."
So, this was great feedback and a nice result. One note made was that if I used an American Ale yeast strain to try to reduce the temperature. This is accurate: I didn't have great control of the fermentation temps.
Everyone I've given it to loves this beer - I'll absolutely make it again.
Here is the recipe again for anyone who is interested (pictures are available on the original post, post #89):
9lb 12oz Two Row
5oz Special Roast
.44oz Warrior (60min)
.44oz Centennial (30min)
.88oz Amarillo (15min)
.88oz Centennial (15min)
1oz Simcoe (Flameout)
.5oz Amarillo (Flameout)
.5oz Centennial (Flameout)
.5oz Columbus (Flameout)
US-05 (I used a yeast starter)
.5oz Amarillo (Dry hop 7 days)
.5oz Centennial (Dry hop 7 days)
.5oz Columbus (Dry hop 7 days)
.5oz Simcoe (Dry hop 7 days)
Target OG: 1.047 (I hit 1.050, so my abv is a little higher than the real Daisy Cutter)
Target FG: 1.008
IBUs (calculated by Beersmith): 60
@HarborTownBrewing I haven’t yet. Thanks for the help! I’m really looking forward to this one. Been a while since the real thing and I may have to do this one next!