CKelly
Well-Known Member
- Joined
- Jan 12, 2015
- Messages
- 98
- Reaction score
- 98
- Recipe Type
- Extract
- Yeast
- Safale US-05
- Yeast Starter
- Nah
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.072
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 78
- Color
- 6.82
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 7
- Additional Fermentation
- Nah
- Tasting Notes
- A pleasant citrus nose where the Citra hops accent the wheat quite nicely.
Fermentables:
4 lb - Dry Malt Extract - Light
3 lb - Dry Malt Extract - Wheat
1 lb - Corn Sugar - Dextrose
Steeping Grains - Steep for 30 minutes at 155*F
0.5 lb - White Wheat
0.5 lb - Caramel / Crystal 15L
0.5 lb - Carapils
Hops:
1.25 oz - Columbus (60 min)
1 oz - Citra (30 min)
1 oz - Centennial (20 min)
1 oz - Cascade (10 min)
1.25 oz - Citra (5 min)
1.25 oz - Citra (Flameout)
1.5 oz - Citra (Dry Hop)
1 oz - Simcoe (Dry Hop)
Other Ingredients:
1 tsp - Irish Moss (10 min)
Yeast:
Safale - American Ale Yeast US-05
This is the first recipe I developed on my own and I am quite pleased with the results. I added the majority of the extract at flameout to avoid that caramelized extract flavor. It worked. However, I did add one pound of extract per gallon at the start of the boil. With a ~2.5 gallon boil, add 2.5 lbs of extract at the start. I boiled the pound of corn sugar in 3 cups of water and added it to the boil with 10 minutes remaining.
Primary fermentation was held at 68*F for 14 days. I then cold crashed at 40*F for 2 days and transferred to secondary. I allowed it to come back to room temp and then added the Dry Hops directly to the beer. I let it sit at 68*F for 7 days then cold crashed again at 40*F to get all the hop waste out of suspension. I primed with ~0.65 cups of corn sugar and was able to get 8 22 oz bottles and 31 12 oz bottles.
I just cracked one open tonight after a measly 4 days of conditioning. While it is rather under-carbed, it tastes awesome. It is without question the best homebrew I've made thus far. I'll post a picture once it's fully carbed to capture what I hope will be a nice head. Cheers!
4 lb - Dry Malt Extract - Light
3 lb - Dry Malt Extract - Wheat
1 lb - Corn Sugar - Dextrose
Steeping Grains - Steep for 30 minutes at 155*F
0.5 lb - White Wheat
0.5 lb - Caramel / Crystal 15L
0.5 lb - Carapils
Hops:
1.25 oz - Columbus (60 min)
1 oz - Citra (30 min)
1 oz - Centennial (20 min)
1 oz - Cascade (10 min)
1.25 oz - Citra (5 min)
1.25 oz - Citra (Flameout)
1.5 oz - Citra (Dry Hop)
1 oz - Simcoe (Dry Hop)
Other Ingredients:
1 tsp - Irish Moss (10 min)
Yeast:
Safale - American Ale Yeast US-05
This is the first recipe I developed on my own and I am quite pleased with the results. I added the majority of the extract at flameout to avoid that caramelized extract flavor. It worked. However, I did add one pound of extract per gallon at the start of the boil. With a ~2.5 gallon boil, add 2.5 lbs of extract at the start. I boiled the pound of corn sugar in 3 cups of water and added it to the boil with 10 minutes remaining.
Primary fermentation was held at 68*F for 14 days. I then cold crashed at 40*F for 2 days and transferred to secondary. I allowed it to come back to room temp and then added the Dry Hops directly to the beer. I let it sit at 68*F for 7 days then cold crashed again at 40*F to get all the hop waste out of suspension. I primed with ~0.65 cups of corn sugar and was able to get 8 22 oz bottles and 31 12 oz bottles.
I just cracked one open tonight after a measly 4 days of conditioning. While it is rather under-carbed, it tastes awesome. It is without question the best homebrew I've made thus far. I'll post a picture once it's fully carbed to capture what I hope will be a nice head. Cheers!
