myndflyte
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Goodbelly or OYL-605
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- OYL-010
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.078
- Final Gravity
- 1.023
- Boiling Time (Minutes)
- 15
- IBU
- 25
- Color
- Purple
- Primary Fermentation (# of Days & Temp)
- 7 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 5 @ 68F
Fermentables
8lb 10oz Pale Ale Golden Promise
1lb 6oz Malted Oats
1lb 5oz Flaked Oats
1lb 5oz Unmalted Wheat
4oz Acidulated Malt
Hops (used in whirlpool after souring)
1.5 oz Simcoe (12.8%) hopstand @ 180F for 30 min
1.3 oz Citra (12.8%) hopstand @ 180F for 30 min
2.7 oz Citra (12.8%) dry hop for 5 days
2.7 oz Simcoe (12.8%) dry hop for 5 days
Misc
1lb 6oz Lactose added at 5 min into boil
0.4 oz Cassia Bark @ flameout after hopstand
9lb Blackberry Puree @ secondary
0.7 oz Cassia Bark @ secondary
0.25 oz Vanilla Bean @ secondary
Mash at 155F for 45 min (target pH 5.37). Collect wort and boil for 15 min adding lactose after 5 min. No hops are added during the boil.
Cool to 100F and pre-acidify wort to pH 4.5.
Pitch Lacto blend or Goodbelly and hold above 75F.
After pH 3.2 - 3.3 is obtained (24-72 hours), reheat wort to 180F and follow hopping schedule.
Cool to 68F and pitch yeast. Hold fermentation at 68F until fermentation begins then allow to rise to 70F.
Add dry-hops, blackberries, cassia bark, and vanilla bean and allow to ferment for 5 more days at 70F.
This is one of the best beers I think I've ever made. Despite finishing at 7.0% ABV, it is very drinkable during the summer months. I think the lactose helps to balance the sourness from the lacto and blackberries and the cassia bark and vanilla bean give it that little extra boost.
8lb 10oz Pale Ale Golden Promise
1lb 6oz Malted Oats
1lb 5oz Flaked Oats
1lb 5oz Unmalted Wheat
4oz Acidulated Malt
Hops (used in whirlpool after souring)
1.5 oz Simcoe (12.8%) hopstand @ 180F for 30 min
1.3 oz Citra (12.8%) hopstand @ 180F for 30 min
2.7 oz Citra (12.8%) dry hop for 5 days
2.7 oz Simcoe (12.8%) dry hop for 5 days
Misc
1lb 6oz Lactose added at 5 min into boil
0.4 oz Cassia Bark @ flameout after hopstand
9lb Blackberry Puree @ secondary
0.7 oz Cassia Bark @ secondary
0.25 oz Vanilla Bean @ secondary
Mash at 155F for 45 min (target pH 5.37). Collect wort and boil for 15 min adding lactose after 5 min. No hops are added during the boil.
Cool to 100F and pre-acidify wort to pH 4.5.
Pitch Lacto blend or Goodbelly and hold above 75F.
After pH 3.2 - 3.3 is obtained (24-72 hours), reheat wort to 180F and follow hopping schedule.
Cool to 68F and pitch yeast. Hold fermentation at 68F until fermentation begins then allow to rise to 70F.
Add dry-hops, blackberries, cassia bark, and vanilla bean and allow to ferment for 5 more days at 70F.
This is one of the best beers I think I've ever made. Despite finishing at 7.0% ABV, it is very drinkable during the summer months. I think the lactose helps to balance the sourness from the lacto and blackberries and the cassia bark and vanilla bean give it that little extra boost.
Attachments
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