Had in mind to brew a throwback IPA with only Centennial and Cascade Hops, and Cali Ale yeast. Here's where the New School comes in: we couldn't resist making another 100% Brett beer.
Recipe specifics:
Size (Gal): 5.50
Total Grain (lbs): 13.75
Projected OG: 1.060
Projected SRM: 6.8
Projected IBU: 63.33
Wort Boil Time (min): 70
Total Grain (lbs): 13.75
Projected OG: 1.060
Projected SRM: 6.8
Projected IBU: 63.33
Wort Boil Time (min): 70
Fermentables:
86.49% -- 12.00 lbs 2 Row
7.21% -- 1.00 lb Munich
1.80% -- 0.25 lb Caramel 60L
1.80% -- 0.25 lb Caramel 10L
1.80% -- 0.25 lb Golden Light DME
0.90% -- 2.00 ounces Table Sugar
7.21% -- 1.00 lb Munich
1.80% -- 0.25 lb Caramel 60L
1.80% -- 0.25 lb Caramel 10L
1.80% -- 0.25 lb Golden Light DME
0.90% -- 2.00 ounces Table Sugar
Hops:
1.25 ounces Columbus at 60 min
0.50 ounces Centennial at 15 min
0.50 ounces Cascade at 15 min
0.50 ounces Centennial at 00 min
1.50 ounces Cascade at 00 min
1.00 ounce Cascade, dry-hopped for 5 days
1.00 ounce Centennial, dry-hopped for 5 days
1.25 ounces Columbus at 60 min
0.50 ounces Centennial at 15 min
0.50 ounces Cascade at 15 min
0.50 ounces Centennial at 00 min
1.50 ounces Cascade at 00 min
1.00 ounce Cascade, dry-hopped for 5 days
1.00 ounce Centennial, dry-hopped for 5 days
Extras:
1/2 T Lactic Acid (a little too much)
Yeast:
Brett Trois
Brett Trois
Mash:
Sacch rest: 60 min at 149 F
Notes:
- 2/23/2014: Brewed
- Pitched yeast at 68F
- Fermented in living room, near window (a little too warm currently)
- 2/26/2014: added a blow-off tube, as fermentation is currently going wild.
- 3/5/2014: Transferred to secondary and dry hopped with 4 oz of Mosaic Hops.
- 4/24/2014: Kegged.
- 6/12/2014: Kicked.
Tasting Notes:
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