left over galena, chinook, cascade, centennial

[str1p3s]

I have these left over pellet hops:

.25 oz chinook
.5 oz galena
1 oz cascade
.75 oz centennial

anybody know of an all grain recipe i can try with this? or somewhere i can plug in these hops and have it give me a list of recipes?

 

[aprichman]

You've got a combination of distinctly American hops but with only 2.5 ounces you should be targeting a low IBU American beer. In my opinion that combination would work really well for a blonde ale.

Try this recipe if you'd like:

7.50 lbs Pale 2-row
1.50 lbs Munich 10L
0.50 lbs Carapils
0.50 lbs Flaked Oats
0.25 lbs Crystal 20L

0.50 ounces Galena @ 60m
0.25 ounces Cascade @ 15m
0.25 ounces Chinook @ 15m
0.25 ounces Cascade @ 5m
0.25 ounces Centennial @ 5m

0.50 ounces Cascade @ dryhop (5 days)
0.50 ounces Centennial @ dryhop (5 days)

Mash @ 151F for 60m, sparge to achieve enough wort for a 5.5 gallon post boil batch.

Use your house yeast or give American Ale II (WY1272) a whirl

Ferment at 66F for 7-10 days, add dry hops for 5 days. Cold crash for 2 days or bottle right away. Add enough priming sugar to carbonate to 2.4 volumes. Give the bottles 14 days at room temperature (65-75F) before chilling for a minimum of 72 hours. Let the bottle warm slightly (~45F) before serving - this usually takes 5-6 minutes at room temp.

 

[str1p3s]

Thanks, I'll give it a try!

This would be my first AG brew, and my 5th overall so I'm still pretty new. That would be the shortest fermentation/conditioning time I've seen so far. Is that normal for this type of beer?

 

[aprichman]

Thanks, I'll give it a try!

This would be my first AG brew, and my 5th overall so I'm still pretty new. That would be the shortest fermentation/conditioning time I've seen so far. Is that normal for this type of beer?

With a good, healthy pitch a low OG beer like this can absolutely finish in 10-15 days however I would recommend giving it longer (add dry hops at day 14) if that is what you usually do. The longer time in primary can help clean the beer up.

 

[str1p3s]

Hello again! I brewed this and bottled it last night. I used US-05 yeast and because I'm still getting the hang of fermentation temperature, I fermented at 61 degrees.

I had two choices... wrapping the fermentation bucket in a blanket in my closet and the temp was pretty consistently 61, or using a space heater in the closet set at 65. The space heater at that setting would heat the ambient temperature as high as 70 sometimes though. So I picked the lower, consistent temperature. The airlock didn't stop bubbling until about a week and a half after it started. I'm assuming because the temperature was low.

I ended up with ~1.051 OG and ~1.010 FG. Does that seem right? That was heavier than I was expecting.

I tasted the sample I took to measure the FG and it tasted good. I was pretty pleased! It has a taste that I usually associate with Belgian beers. I've never been able to nail down exactly what that taste is exactly though.

Thank you for the recipe and the help! I learned a lot and think I succeeded!

Cheers!

 

[skiumah]

Those Belgian-y flavors would be phenols and/or esters. Kind of surprising that you got those with an ambient temp of 61 in you fermentation area - I would expect the fermentation temp to be below 70 at the highest, and US-05 is pretty clean in the 60-70 degree range in my experience.

Glad you like it though, that's all that matters! A Belgian Blonde can be quite tasty indeed.