TandemTails
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP002
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 40-ish
- Color
- ruby red
- Primary Fermentation (# of Days & Temp)
- 65'F for 4 days
- Secondary Fermentation (# of Days & Temp)
- 69'F for 10 days
- Tasting Notes
- Perfect balance of tartness from the hibiscus, subtle lemon notes from the lemongrass and nice hop flavor from the centennial dry hop
This is a great beer to sip on the patio as the weather gets warmer. Super easy drinking beer with great color and flavor profile. I didn't add any of the lemongrass or hibiscus until the last 5 days of fermentation along with my 1oz of centennial dry hop. Head has a nice subtle pinkness that doesn't really come through in the photo too well.
Water is RO with only mineral additions those listed above.
Mashed with 16.5qt at 152'F for 60 minutes. Batch sparged with 5.5 gallons @168'F. Collected just shy of 8 gallons and boiled down to 6.25 gallons. 5.5 gallons into fermenter.
Notes on hibiscus and lemongrass: I have a lemongrass plant and cut the grass on brew day, chopped and smashed it, then froze it until i was going to need it. Added the lemongrass, hibiscus and dry hop in the same sack with some sanitized marbles 5 days prior to kegging. Cold crashed to 35'F the day prior to kegging.
Enjoy!
Code:
Ingredients:
------------
Amt Name Type # %/IBU Volume
7.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
4.00 g Epsom Salt (MgSO4) (Mash) Water Agent 2 - -
1.0 oz Rice Hulls (0.0 SRM) Adjunct 3 0.5 % 0.01 gal
9 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 4 77.8 % 0.70 gal
1 lbs White Wheat Malt (2.4 SRM) Grain 5 8.6 % 0.08 gal
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 6.5 % 0.06 gal
12.0 oz Oats, Flaked (1.0 SRM) Grain 7 6.5 % 0.06 gal
3.00 ml Yakima Hop Extract [91.10 %] (CO2 Extract) - Boi Hop 8 30.1 IBUs -
2.00 ml Fermcap-S (Boil) Water Agent 9 - -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 - -
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 12 12.5 IBUs -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 13 - -
2.50 oz Hibiscus Pedals (Secondary 5.0 days) Flavor 14 - -
2.00 oz Lemongrass (Secondary 5.0 days) Flavor 15 - -
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs -
Water is RO with only mineral additions those listed above.
Mashed with 16.5qt at 152'F for 60 minutes. Batch sparged with 5.5 gallons @168'F. Collected just shy of 8 gallons and boiled down to 6.25 gallons. 5.5 gallons into fermenter.
Notes on hibiscus and lemongrass: I have a lemongrass plant and cut the grass on brew day, chopped and smashed it, then froze it until i was going to need it. Added the lemongrass, hibiscus and dry hop in the same sack with some sanitized marbles 5 days prior to kegging. Cold crashed to 35'F the day prior to kegging.
Enjoy!
Last edited: