- Recipe Type
- All Grain
- Yeast
- US-05
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.070
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 53
- Color
- 3 SRM
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 5
- Tasting Notes
- Grapefruity, Light malt
I don't usually share recipes but this one was SO good I had to share. It was kind of an accident as I had pre-bagged my grains but had them weighed wrong. When I realized this during mash I changed plans to make this IPA from an American wheat beer.
Ingredients:
American 2-row - 6.9 lbs
American Wheat - 6.9 lbs
Summit .65 oz - 60 min boil
Summit .65 oz - 15 min boil
Summit 1.5 oz - 5 days dry hop
Yeast - washed batch of US-05
This is a BIAB recipe done with paint strainer bags.
I started this recipe by taking out .25lb of 2 row and mashing a small amount of it in a separate pan at 154 degrees for 45 minutes. After mashing I started this to a slow boil and it remained boiling for the entire time that the remaining ingredients were mashing. This created a nice brown syrup (which I tasted and was AMAZING).
I mashed the remaining 2-row and wheat for 1 hour at 152. Temp dropped towards the end to about 149. I drained the BIAB (yes I squeezed it as well).
I started the boil and added the syrup to it. After the hot brake I added the first hop addition, the only other boil addition I added was at 15 minutes.
The batch was cooled to 70 degrees and I pitched the US-05.
After about 10 days I threw in the dry hop addition and left for 5 more days.
I then bottled it. Not being able to resist (as usual) I tested this after only 5 days in the bottle and it was amazing. This has to be the best homebrew I've made period. it is VERY grapefruity and dose not have any onion flavor that I've heard some people experience with summit. I'll be making this again for sure.
Ingredients:
American 2-row - 6.9 lbs
American Wheat - 6.9 lbs
Summit .65 oz - 60 min boil
Summit .65 oz - 15 min boil
Summit 1.5 oz - 5 days dry hop
Yeast - washed batch of US-05
This is a BIAB recipe done with paint strainer bags.
I started this recipe by taking out .25lb of 2 row and mashing a small amount of it in a separate pan at 154 degrees for 45 minutes. After mashing I started this to a slow boil and it remained boiling for the entire time that the remaining ingredients were mashing. This created a nice brown syrup (which I tasted and was AMAZING).
I mashed the remaining 2-row and wheat for 1 hour at 152. Temp dropped towards the end to about 149. I drained the BIAB (yes I squeezed it as well).
I started the boil and added the syrup to it. After the hot brake I added the first hop addition, the only other boil addition I added was at 15 minutes.
The batch was cooled to 70 degrees and I pitched the US-05.
After about 10 days I threw in the dry hop addition and left for 5 more days.
I then bottled it. Not being able to resist (as usual) I tested this after only 5 days in the bottle and it was amazing. This has to be the best homebrew I've made period. it is VERY grapefruity and dose not have any onion flavor that I've heard some people experience with summit. I'll be making this again for sure.