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Beer Style: Specialty Beer (23A)
Recipe Type: all-grain
Yield: 5.5 US gallons

Specialty Beer

Description:

Very crisp citrusy ale, golden color, can taste the malts as well as the nice Summit and cascade hops. Loved my extract version so much had to go all-grain and get that sorghum tang out of it.

Ingredients:

  • 9 lbs Pale Millet malt (Grouse Malting Co.)*
  • 2 lbs light roast millet malt (Grouse Malting Co.)*
  • 2 lbs Buckwheat Malt (Grouse Malting Co.)
  • 2 lbs Crystal millet malt (Grouse Malting Co.)
  • 1.6 lbs rice hulls (for lauter and sparge)
  • 1tbs 5.2 ph stabilizer
  • 1 oz Summit Pellet hops
  • .50oz 60 minutes
  • .25oz 10 minutes
  • .25oz Knock out
  • 1tbs Irish Moss 10 minutes
  • 4 oz Malto Dextrin 10 minutes.
  • 1 package Safale-05
  • 1 oz Cascade hops (dry-hop in secondary)

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.014
Alcohol by Vol: 4.2%
Bitterness IBU: 39.0
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe

Procedure:

Mash grains using Andrew Laverys Mash regime.
Pre treat water with ph treatment or citric acid. I use 1 tbs 5.2 stabilizer
This is a full boil(7.5 gal) should end up with 5.5 gal into Carboy post boil.
Boil 90*mins and add hops and finings according to above boil times.
Rehydrate dry yeast, 2 cups boiled water cooled to 95-100. Add yeast let soak 15 min stir and let set another 15 min then pitch with 30 min.
Ferment in primary for 2 weeks then rack to secondary and dry-hop with 1 oz Cascade hops for an additional 2 weeks, bottle and condition for at least 10 days and enjoy.
Gravity readings and ABV are for *
*8 lbs pale, 1 lb light roast and a 60 minute boil time*
Changes added should bring OG to around 1.060-1.064

Source:

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