- Recipe Type
- All Grain
- Yeast
- WLP080 Cream ale blend
- Batch Size (Gallons)
- ~5gal
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- Color
- 9.2SRM
- Primary Fermentation (# of Days & Temp)
- 14 days - pitch low 60s, try to hold below 65 until it mostly finishes
- Tasting Notes
- great piney/fruity flavor with a honey syrupy background
This is by far the most popular beer I've made to date. It may not be my personal favorite, but BMC folks and beer geeks alike can't get enough of it. At a recent impromptu tasting, a guy asked me to make a bunch of this to cater his wedding. Its funny because this recipe was originally intended to try out this Lyle's Golden Syrup before using it in a big Belgian along with getting rid of extra hops
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6.0lb / 55% 2-row
2lb / 18% Wheat
0.75lb / 7% Home toasted 2-row (medium toast)
0.5lb / 5% Caramunich
0.375lb / 3% Golden Naked Oats
0.375lb / 3% Honey Malt
1.0 lb / 9% Invert Sugar (Lyle's Golden Syrup) ***@ 2-3 days***
@60min: 1.0 oz Simcoe
@10min: 1.0 oz Summer
@0min: 0.5 oz Summer, 1.0 Simcoe, 0.5 oz Chinook
Dry hop: 0.5 oz Summer, 1.0 Simcoe, 0.5 oz Chinook
Mash at 150 for 60min
Optional: 10min mashout at 168F
60min boil
~20min hopstand at flameout before chilling
===============================================
The key to getting this awesome syrupy flavor is to add the syrup right as high krausen starts to subside. If you add it in the boil, a lot of the aromatics get lost.
If you don't have lyles golden syrup, honey shouldn't make too much of a difference but you'll need maybe %20 more by weight for the same sugar content.
For the yeast, US-05/WY1056/WLP001 should be just fine too
For hop substitutions, the Simcoe seems pretty key, but any other fruity/piney hops should play well in the recipe too
===============================================
6.0lb / 55% 2-row
2lb / 18% Wheat
0.75lb / 7% Home toasted 2-row (medium toast)
0.5lb / 5% Caramunich
0.375lb / 3% Golden Naked Oats
0.375lb / 3% Honey Malt
1.0 lb / 9% Invert Sugar (Lyle's Golden Syrup) ***@ 2-3 days***
@60min: 1.0 oz Simcoe
@10min: 1.0 oz Summer
@0min: 0.5 oz Summer, 1.0 Simcoe, 0.5 oz Chinook
Dry hop: 0.5 oz Summer, 1.0 Simcoe, 0.5 oz Chinook
Mash at 150 for 60min
Optional: 10min mashout at 168F
60min boil
~20min hopstand at flameout before chilling
===============================================
The key to getting this awesome syrupy flavor is to add the syrup right as high krausen starts to subside. If you add it in the boil, a lot of the aromatics get lost.
If you don't have lyles golden syrup, honey shouldn't make too much of a difference but you'll need maybe %20 more by weight for the same sugar content.
For the yeast, US-05/WY1056/WLP001 should be just fine too
For hop substitutions, the Simcoe seems pretty key, but any other fruity/piney hops should play well in the recipe too
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
