Daisy Cutter Pale Ale

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oljimmy

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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! :(
 

Shenanigans

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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! :(
Sorry to hear that.

Mine finished somewhere between 1.008 and 1.009 with a calculated 55 IBUs.

One thing I noticed, when I put one in the freezer to get it cold quicker, if it gets really cold (I guess about 40F) the beer tastes bitter and unbalanced. As soon as it warms up to normal beer temperatures (45 -50F) then it tastes much, much better.

At these temperatures you can taste the malt and hop aroma much more which helps balance the bitterness.

Actually next I think I'll try one in the 55 to 60 range to see how the flavor develops. :drunk:
 

Cata_rebel

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I forgot to provide the update, but I received the score sheets from the Homebrew Competition I entered my Daisy Cutter in:

-Scored 38.
-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):

Grain:
9lb 12oz Two Row
5oz Aromatic
5oz Special Roast
5oz Victory

Hops:
.44oz Warrior (60min)
.44oz Centennial (30min)
.88oz Amarillo (15min)
.88oz Centennial (15min)
1oz Simcoe (Flameout)
.5oz Amarillo (Flameout)
.5oz Centennial (Flameout)
.5oz Columbus (Flameout)

Yeast:
US-05 (I used a yeast starter)

Dry Hop:
.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
Hi guys
I ajust your receipe on beer Smith I used wyeast 1056 american ale and according whit few friends and myself is better the original
Thanks Harbor town brewing for advice to encreas bittering
[emoji106][emoji106][emoji106][emoji106][emoji106]
 

HarborTownBrewing

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@loomisman
Sorry for the delay, this is probably way too late but below is a screenshot from my Beersmith profile. From a quick glance it looks about the same as yours. Did you end up brewing this?

1613265610626.png
 

loomisman

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Shenanigans

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I need to dig out my old recipe for this and give it another go after 4 years more brewing experience and upgraded equipment.
I had problems with whirlpooling too hot back then and as a result getting some additional bitterness.
I hope this time I will get more aroma and a smoother beer.
 
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