brewinaround
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056 or White Labs WLP001
- Yeast Starter
- 1.5 Liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.068
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Pine, Fruit
Hey all,
First recipe post here. This beer turned out great. Huge hoppy flavor with notes of pine and mild fruit on the front of the tongue. I missed my gravity by 10 points but i'm still dialing in my system. Supposed to hit around 1.078 so it's a bigger beer. SRM @ 13, IBU @ 96, ABV @ 8.6%
First recipe post here. This beer turned out great. Huge hoppy flavor with notes of pine and mild fruit on the front of the tongue. I missed my gravity by 10 points but i'm still dialing in my system. Supposed to hit around 1.078 so it's a bigger beer. SRM @ 13, IBU @ 96, ABV @ 8.6%
- Ingredients:
- 14.25 lbs. 2 Row pale malt
- 1.2 lbs. crystal malt (i used 80 the recipe calls for 75)
- 1.2 lbs. flaked barley
- 4.2 AAU Centennial @ first wort
- 3.75 AAU Sterling @ 60 min.
- 9 AAU Nugget @ 60 min.
- 6.5 AAU Chinook @ 40 min.
- 1.75 AAU Crystal @ 40 min.
- 5.75 AAU Cascade @20 min.
- 10.5 AAU Centennial @ 0 min.
- 1 oz. Cascade dry hop
- 1 oz. Centennial dry hop
- 1 oz. crystal dry hop
- .5 oz Chinook dry hop
- 1/2 tsp. irish moss (30 min)
- 1/2 tsp. yeast nutrient (15 min)
- White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale yeast US-05
- 3/4 cup priming sugar if bottling.
- Step by step:
- Single infusion mash. 5.5 gallons of 172 degree water to stabilize at 154 degrees for 60 min.
- Slowly sparge with 175 degree water and add the first wort hops to kettle.
- Collect 6 gallons of wort.
- Cool to 75 degrees post boil and pitch yeast.
- (I dry hopped for 5 days after a 14 day primary). Bottle condition for an additional 2-3 weeks.
