- Recipe Type
- All Grain
- Yeast
- Wyeast 1318
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 6.25
- Original Gravity
- 1.060
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 76.1
- Color
- 6.8 SRM
- Primary Fermentation (# of Days & Temp)
- 10 Days @ 64F -> 68F
- Secondary Fermentation (# of Days & Temp)
- Dry hop 4 Days @ 68F
- Additional Fermentation
- Package at Day 15, starts peaking at 4 - 5 wks.
- Tasting Notes
- Big citrusy notes with delicious malt back bone and clean bittering.
10 Lbs Pale Malt
2 Lbs Munich 10L
1 Lb Flaked Oats
12 oz Crystal 20L
1 oz Columbus @ FWH
1 oz Simcoe @ 10
1.5 oz Citra @ 5
1.5 oz Simcoe @ 5
Hopstand 170F -> 160F
1.5 oz Citra
1.5 oz Simcoe
Dry Hop
3 oz Citra
3 oz Simcoe
Wyeast 1318 w/1.5L starter
Mash for 60 mins at 152 - 153F
Notes:
- Treat the total liquor volume with lactic acid (88%) to achieve a pH of 5.5-5.6. Add CaSO4 and CaCl2 at a 2:1 ratio; with my existing water profile (relatively soft tap water), 10g CaSO4 and 5g CaCL2 is sufficient.
- Mash pH - 5.25-5.35. I've experimented with both higher and lower numbers over many batches and have found that this is the sweet spot. Measured at room temp.
- The temperature of the hopstand should not exceed 175F. I chill the wort to exactly 170F, add the hops and let it cool on its own to 160F stirring gently every few minutes.
- At Day 14, I cold crash for 24 hours and rack to the keg the following day using CO2 for an oxygen-free transfer.
- Beer is ready to drink at Day 21 but continues to improve over the next few weeks.
- This beer has done very well in comps with the judges making positive notes on the aroma, clean bittering and secondary flavors. Average score thus far is 38.5.
2 Lbs Munich 10L
1 Lb Flaked Oats
12 oz Crystal 20L
1 oz Columbus @ FWH
1 oz Simcoe @ 10
1.5 oz Citra @ 5
1.5 oz Simcoe @ 5
Hopstand 170F -> 160F
1.5 oz Citra
1.5 oz Simcoe
Dry Hop
3 oz Citra
3 oz Simcoe
Wyeast 1318 w/1.5L starter
Mash for 60 mins at 152 - 153F
Notes:
- Treat the total liquor volume with lactic acid (88%) to achieve a pH of 5.5-5.6. Add CaSO4 and CaCl2 at a 2:1 ratio; with my existing water profile (relatively soft tap water), 10g CaSO4 and 5g CaCL2 is sufficient.
- Mash pH - 5.25-5.35. I've experimented with both higher and lower numbers over many batches and have found that this is the sweet spot. Measured at room temp.
- The temperature of the hopstand should not exceed 175F. I chill the wort to exactly 170F, add the hops and let it cool on its own to 160F stirring gently every few minutes.
- At Day 14, I cold crash for 24 hours and rack to the keg the following day using CO2 for an oxygen-free transfer.
- Beer is ready to drink at Day 21 but continues to improve over the next few weeks.
- This beer has done very well in comps with the judges making positive notes on the aroma, clean bittering and secondary flavors. Average score thus far is 38.5.
