|Fermenting in chest freezer with Johnson Controller.|
Its important to use a bud light koozie to insulate your probe.
Damn right I can. Since its the end of May in Florida, I initially leaned towards a light 4% pale ale. But I've had many of these recently that are just too damn bitter. Its really hard to get enough body and residual sugars into a 4% beer with tons of high alpha hops. I decided to beef up the old Manchild recipe, and switch up the hops.
I really like simple grain bills these days. This recipe uses the Firestone Walker approach to pale ale malt bills. American 2-row + Munich + light-medium crystal = good. Its a little more interesting and less "flabby" than going with 100% Marris Otter or other UK pale malts. For hops, whatever you can get that is from the US and starts with C is good. Throw in some amarillo, simcoe, or mosaic and I'm happy.
Volume: 6 Gallons
Original Gravity: 1.052
Finishing Gravity: 1.012ish
IBU: 37 using rager formula
12 lbs American 2 Row
1 lbs Light Munich
.5 lbs Carastan
1 tsp Calcium Chloride
1 tsp Gypsum
Mashed at 151 F
14 g Willamette - 5.2 % AA - 60 minutes
28 g Cascade - 8.1% AA - 30 minutes
28 g Amarillo - 8.0% AA - 10 minutes
28 g Centennial - 10% AA - 10 minutes
28 g Amarillo - Dry Hop 7 days
Wyeast 1056 in a 1.5L starter for 24 hours - Fermented at 64 F for 2 days. 66 F for maturation and dry hopping.
NOTES: I forgot the whirlfloc. Will use isinglass to try to drop the yeast and haze.