Source: Tim Neall
Recipe added: 11/29/98
This is a variation of the HBD Palexperiment recipe. I used the same grain percentages but with different grains and with dry hopping instead of late kettle additions. I also pitched a swelled "normal" smack pack of 1056. The lag time was about the same, if not a little shorter.
The beer itself a beautiful light amber color and only has a slight haze. It has a wonderful white head and a gorgeous hops aroma and flavor. I liken it to Tupper's Hop Pocket Ale. In comparison to the original recipe, this one turned out lighter in color and body, with a less pronounced caramel sweetness. I tried them side by side. They were different but similar.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1051
Finishing Gravity: 1012
Time in Boil: 90 minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 2 weeks (in keg)
- 8.2 lbs. Briess 2-row malt
- .8 lb. Light Munich Malt
- 1 lb. 6 row Crystal
- 23 g. Chinook pellets (11%) @ 75 minutes
- 23 g. Cascade pellets (5.2%) @ 30 minutes
- 23 g. Cascade pellets (5.2%) @ 15 minutes
- 10 g. Cascade pellets (5.2%) dryhop
- 5 g. Chinook pellets (11%) dryhop
- Wyeast 1056 American Ale
Mash in with 3.33 gallons of water @ 165 degrees. Mash stabalized at about 154. Mash for 90 minutes. Add 1.5 gallons of 190 degree water for mashout. Stir and rest for 10 minutes. Sparge with 4 gallons of water. Collect wort in kettle and bring to boil. Boil 15 minutes and then follow above hopping schedule. Cool and transfer to carboy. Pitch yeast and aerate. Ferment to completion. Transfer to keg. Put dryhops in boiled bag and suspend in keg. Prime with 1/2 C. corn sugar.
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