Changed the name of this one because I haven’t got my scale in yet, and thus I’m having to “eyeball” the hops! Should be pretty close… LOL!
OK. Just ordered the stuff for my 4th batch. It’s going to be a “red” ale, about 6% ABV. I haggled with a bunch of people on various forums with the recipe, and a lot of good advice was digested. In the end, I decided upon this recipe, for whatever it’s worth:
- 4 lbs, 8 oz Briess pilsen extra light liquid extract
- 3.o lbs Briess sparkling amber dry extract
- 1.0 lbs Weyerman Cara-munich II
- 0.5 lbs Briess carapils
- 0.5 lbs Briess 2-row caramel 120
- 1.0 oz Magnum 15.2% AA bittering hops 60 min
- 1.0 oz Cascade 6.0% AA 10 minutes flavor/aroma hops 10 min
- 1.0 oz Cascade 6.0% AA at flameout
- 1.0 oz Cascade 6.0% AA dry hops after one week in primary
- 1.0 oz Amarillo 9.3% AA dry hops after one week in primary
- 1/2 tsp 5-star super Irish moss powder
- Safale S-05 dry yeast
- 5 oz corn sugar at bottling*
5.5 gallon batch
- fill pot number one with two gallons bottled spring water (actual volume used about 1.75 gallons)
- heat to 165.
- add crushed malt
- hold at 155 for 40 minutes
- In stainless 5 gallon pot, pre-boil 1 gallon spring water
- strain wort from the grain bucket into stainless steel 5 gallon pot
- bring to boil
- add 1 oz magnum hops
- boil 50 minutes
- with about 20 minutes to go, I added the wort chiller to the pot. I had the wort chiller filled with hot water at this time to prevent this step from killing the boil
- add dried malt extract, liquid malt extract. I actually added this a little at a time over about the last 20 minutes, so as to keep the boil going. This seemed to work well, I plan to do this again.
- Once the boil started again, (which was quickly this time) I added an ounce of cascade flavor hops packet at the 50 minute mark and boiled 10 more minutes.
- at flameout added the last ounce of cascade hops
- at flameout I started cooling the wort by running cold water slowly through the wort chiller. It cooled the wort quickly, SO much easier than using ice!
- Sanitized fermentation bucket whilst waiting for wort to cool.
- Sanitized other need utensils (spoon, thermometer, SG meter, wine thief, strainer)
- added 2 gallons chilled spring water to sanitized fermentation bucket by letting it fall off the counter into the bucket, adding oxygen to the water in the process
- poured cooled wort into fermentation bucket. No straining this time, we’ll see how this works. I figure with dry hopping it probably won’t make much difference anyway, but we will see when it’s done.
- top to 5.5 gallons
- Used sanitized thermometer to check temperature of wort before pouring into bucket, it was about 80F or so, while the water in the bucket was cooler than this.
- Used sanitized wine thief to sample for OG reading
- Aerated wort by vigorous stirring
- Pitched yeast into bucket (was dry yeast, I pitched directly)
- Waited five minutes
- gently stirred using sanitized stainless steel spoon
- Installed sanitized lid and airlock
- Put in closet, ambient temperature 68-70F.
- After one week, dry hopped with 1 oz cascade and 1 oz Amarillo pellets
- 1.061 SG
- 1.015 FG
- 45.5 IBU
- 14.14 SRM
- 6.03 ABV
Actual OG: 1.060, pretty spot on! Actual FG 1.012, close enough!
*going to try the 5oz package of bottling sugar on this one and see how it comes out
**note: targets are according to website. Thus the targets are approximate. I don’t have the BeerSmith software yet to check it myself but will soon get it.