Here’s the recipe I used to brew this batch…
Size: 5 Gallons
Briess Pilsen DME (5 lbs)
Caramel Malt 120 L (12 oz)
Caramel Malt 40 L (8 oz)
Carapils (8 oz)
Centennial Hops 6 AAU (60 minutes)
Cascade Hops 2.75 AAU (30 minutes)
Cascade Hops 2.75 AAU (15 minutes)
Wyeast 1450 – Denny’s Favorite 50
Steeping The Grains:
Start out with 1.75 gallons of water (7 quarts) and steep your Carapils and Caramel malts. Be sure to use two separate muslin bags to get all the flavor from these grains. You are going to steep at 154 F for 30 minutes at which point you will remove the pot from the heat and take the grains out of the water. You will then rinse off with one cup of water (154 F) per bag.
Top off your pot to 4 gallons of water, add your DME, and and bring to a boil. Remember that the DME will take up some space so you may want to add just under 4 gallons of water to avoid over filling your pot and be more exposed to a boilover. Once the wort starts to boil, you’ll add your centennial hops and start counting 60 minutes for your boil. 30 minutes later you’ll add your Cascade hops. I used .5 oz of a 5.5% AA Cascade hop package for my 30 minute addition and the other .5 oz for my 15 minute addition. You can add Irish moss along with the 15 minute hops although for this specific beer I went without Irish moss.
After you boil your wort, you will cool it down to 70 F…. I prepared a 1 liter starter the day before brewing using Denny’s Favorite 50 (Wyeast 1450) and left the beer sitting in the primary for 21 days @ 64 F. Fermentation was done around day 6 or 7 so the rest of the time was for conditioning which I did at 62 F.
Priming And Bottling:
Once the beer is done fermenting and conditioning, prime with 4.5 oz of corn sugar, bottle and leave sitting for 3 weeks (@ 70F.)
The original Gravity on this beer was 1.059 and it finished at 1.013…
I took this beer to a house warming party and sent some to some family members. I even did a video on beer head retention where I use my amber ale as an example, but when it came time to make a video to review my own brew, I realized it was gone… What I can tell you is that the beer came out really clean with very low hop aroma, but good flavor. It was mostly the caramel malt that stood out and it was a very refreshing beer. Keeping the fermentation temperature constant is important if you try and brew this beer and expect the same results.
Also, the water I use comes from a water softener as well as reverse osmosis, so it’s pretty much like distilled water.
Let me know if you brew this recipe and your results… and please leave a comment with any questions or comments… also, don’t forget to give me thumbs up on my YouTube video… Enjoy!