MorrisBrewingCo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1272 American Ale II
- Yeast Starter
- 2 Liter for 196 billion cells
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.012 - 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 35
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 17 Days at 68F
- Additional Fermentation
- 1 Day at 38F
- Tasting Notes
- light toasted sweetness and fresh bittering flavors
Yeast Starter:
Activate Wyeast Smack Pack atleast 3 hours prior to making starter
Heat 2 Liters of water to boil
Add 6 oz. Amber DME to boiling water
Boil 15 minutes
Cover and Chill Wort to 70F
Transfer Wort to 2 Liter erlenmeyer flask
Aerate wort by shaking erlenmeyer flask
Add Wyeast Smack Pack to erlenmeyer flask
Cover erlenmeyer flask top with perforated aluminum foil secured by rubber band
Aerate with stir plate or frequent shaking
Grain Build:
6 lbs. Belgian Pale Ale 58.5%
2 lbs. American Pale Ale 2-Row Toasted 19.5%
1 lb. Munich Malt 9.8%
0.5 lbs. Biscuit Malt 4.8%
0.25 lbs Crystal Malt 10L 2.4%
0.25 lbs Crystal Malt 40L 2.4%
0.25 lbs Special Roast 2.4%
Process:
Strike Water 3.5 gallons at 166F
Mash at 154F for 60 minutes
Fly Sparge 6.75 gallons at 170F
Boil Wort for 90 minutes
Hop Schedule:
0.75 oz. Northern Brewer (7.8% AA) at 60 minutes
0.5 oz Williamette (4.5% AA) at 30 minutes
0.5 oz Williamette (4.5% AA) at 15 minutes
0.5 oz Williamette (4.5% AA) at 5 minutes
Fermentation and Kegging:
Ferment for 17 Days at 68F
Cold Crash for 1 Day at 38F
Keg at 10 PSI for 2 weeeks
Activate Wyeast Smack Pack atleast 3 hours prior to making starter
Heat 2 Liters of water to boil
Add 6 oz. Amber DME to boiling water
Boil 15 minutes
Cover and Chill Wort to 70F
Transfer Wort to 2 Liter erlenmeyer flask
Aerate wort by shaking erlenmeyer flask
Add Wyeast Smack Pack to erlenmeyer flask
Cover erlenmeyer flask top with perforated aluminum foil secured by rubber band
Aerate with stir plate or frequent shaking
Grain Build:
6 lbs. Belgian Pale Ale 58.5%
2 lbs. American Pale Ale 2-Row Toasted 19.5%
1 lb. Munich Malt 9.8%
0.5 lbs. Biscuit Malt 4.8%
0.25 lbs Crystal Malt 10L 2.4%
0.25 lbs Crystal Malt 40L 2.4%
0.25 lbs Special Roast 2.4%
Process:
Strike Water 3.5 gallons at 166F
Mash at 154F for 60 minutes
Fly Sparge 6.75 gallons at 170F
Boil Wort for 90 minutes
Hop Schedule:
0.75 oz. Northern Brewer (7.8% AA) at 60 minutes
0.5 oz Williamette (4.5% AA) at 30 minutes
0.5 oz Williamette (4.5% AA) at 15 minutes
0.5 oz Williamette (4.5% AA) at 5 minutes
Fermentation and Kegging:
Ferment for 17 Days at 68F
Cold Crash for 1 Day at 38F
Keg at 10 PSI for 2 weeeks