NathPowe
Well-Known Member
- Joined
- Nov 28, 2012
- Messages
- 601
- Reaction score
- 146
- Recipe Type
- All Grain
- Yeast
- US-05 (2pks)
- Yeast Starter
- No
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.064
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 84 (Tinseth)
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 3 Days @ 66F, 7 days at 68-69F
- Tasting Notes
- Title says it all.
Thought I'd share this one with everybody. It came out wonderfully and I'll definitely be brewing it again. Give it a go.
OG 1.064
FG 1.010
IBU: 84 Tinseth
ABV: 7%
Mash Temp: 149F
71% Mash Eff.
Grist:
14lbs 2-row (93.3%)
.5lb Biscuit (3.3%)
.5lb Crystal 40L (3.3%)
Kettle:
.5oz Warrior (16.5%AA) - 60min
.5oz Centennial (10%AA) - 30min
.5oz Simcoe (13%AA), 1oz Chinook (12.1%AA) - 15min
1oz Chinook (12.1%AA), 1oz Simcoe (13%AA), 1oz Centennial (10%AA) - Whirlpool
Yeast:
2pks US-05
Dry Hops:
1oz Chinook, 1oz Simcoe, 1oz Centennial
Ferment at 66F for 3 days, then let it rise to 68 or 69 for a week. Rack to a keg with the dry hops (strainer bag). I usually let the keg sit at room temp for 2 or 3 days with the dry hops, then move it into the kegerator. I chill the keg for 24 hours, then put the gas on it at 30psi for 48 hours, then drop it to serving pressure for a few days, and serve. I leave the dry hops in for the life of the keg and it's awesome.
The simple grain bill puts the hops on showcase but still provides some backbone to the beer. I really like this hop combo. Post some info. on the thread if you end up brewing.
Enjoy.
OG 1.064
FG 1.010
IBU: 84 Tinseth
ABV: 7%
Mash Temp: 149F
71% Mash Eff.
Grist:
14lbs 2-row (93.3%)
.5lb Biscuit (3.3%)
.5lb Crystal 40L (3.3%)
Kettle:
.5oz Warrior (16.5%AA) - 60min
.5oz Centennial (10%AA) - 30min
.5oz Simcoe (13%AA), 1oz Chinook (12.1%AA) - 15min
1oz Chinook (12.1%AA), 1oz Simcoe (13%AA), 1oz Centennial (10%AA) - Whirlpool
Yeast:
2pks US-05
Dry Hops:
1oz Chinook, 1oz Simcoe, 1oz Centennial
Ferment at 66F for 3 days, then let it rise to 68 or 69 for a week. Rack to a keg with the dry hops (strainer bag). I usually let the keg sit at room temp for 2 or 3 days with the dry hops, then move it into the kegerator. I chill the keg for 24 hours, then put the gas on it at 30psi for 48 hours, then drop it to serving pressure for a few days, and serve. I leave the dry hops in for the life of the keg and it's awesome.
The simple grain bill puts the hops on showcase but still provides some backbone to the beer. I really like this hop combo. Post some info. on the thread if you end up brewing.
Enjoy.
