- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- 48 Hours, Stir plate
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 44.5
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 3
- Tasting Notes
- Crisp, clean, strong hop presence
This one turned out utterly perfect & I think it's worth sharing. It was rushed to bottles and carbonation was heavy, so it took 7 weeks in the bottle to fully mature. At that point it was sparkling clear, effervescent, refreshing, and had a tasty hop presence but not over-the-top in that department.
Mashed at 150ºF for 1 hour. Pitched at 62ºF, let rise to 67ºF. 7 days in primary, then transferred to secondary & dry hopped for 3 days, then bottled with 4.5 oz dextrose.
Grain Bill
7.5 lb 2-row
2 lb Rye malt
0.85 lb Caramel 20L
0.35 lb Carapils
0.35 lb White wheat Malt
Hops
.5 oz Columbus @ 45
.5 oz Casacde @ 25
1 oz Cascade @ 10
1 oz Columbus @ 1
.5 oz Cascade (dry hop)
1.5 oz Columbus (dry hop)
Others
1 Tsp. Gypsum (in boil)
1 Whrifloc tablet (in boil)
Water
Arrowhead Bottled Spring Water
Mashed at 150ºF for 1 hour. Pitched at 62ºF, let rise to 67ºF. 7 days in primary, then transferred to secondary & dry hopped for 3 days, then bottled with 4.5 oz dextrose.
Grain Bill
7.5 lb 2-row
2 lb Rye malt
0.85 lb Caramel 20L
0.35 lb Carapils
0.35 lb White wheat Malt
Hops
.5 oz Columbus @ 45
.5 oz Casacde @ 25
1 oz Cascade @ 10
1 oz Columbus @ 1
.5 oz Cascade (dry hop)
1.5 oz Columbus (dry hop)
Others
1 Tsp. Gypsum (in boil)
1 Whrifloc tablet (in boil)
Water
Arrowhead Bottled Spring Water