In Theory - American malts and enormous hop additions give this beer a crisp finish and incredible floral hop aroma.
Brew date 11/23/08
OG 1.058
FG 1.013
Approx IBU
Approx BU:GU
ABV 5.9%
Extra Pale LME 5.5lb
2.5lb 2-Row
0.5lb Carapils
0.5lb Crystal 20L
0.5lb Munich
0.5oz Amarillo First WORT
1.0oz Centennial 60min
0.5oz Amarillo 60 Min
0.25oz Amarillo 40min
0.25oz Amarillo 30min
0.25oz Amarillo 20min
0.25oz Amarillo 15min
0.25oz Amarillo 5min
0.25z Amarillo Dry Hop day 6
0.25z Amarillo Dry Hop - secondary
Wyeast American Ale 1056
Full boil (actually two 1/2 boils) as I wanted to fully utilize the hops - partial boils really mess up hop utilization and cuts the IBUs basically in half if not more.
I mashed at a too hot 153ish for 45 minutes
4lb grain in 6 quarts of water - then steeped in 2g's of 170 degree water for 10 minutes.
Boiled in two pots for 1 hour - cooled and pitched yeast starter at 76 degrees. Fermentation started within 3 hours.
Main fermentation was at 68 and fell to 64 after 3 days.
No comments:
Post a Comment