For my birthday my sister gave me the ingredients and recipe for me to do a new batch. It's called Miss American Pale, and should be similar to a Sierra Nevada. Ingredients and recipe came from Olympic Brewing at http://www.olybrew.com
Here are the recipe ingredients:
7 lbs Light Malt Extract
1 lb Crystal 20 L Malt
1 lb Munich Malt
1 1/2 oz Columbus Hops 25 HBUs(Boiling)
1/2 oz Columbus Hops(flavor: 30 min)
2 oz Cascade Hops(flavor: 2 min)
Wyeast American Ale
So for this third brew I have tried a few things different. First I used tap water filtered through my refridgerator filter and then boiled rather than the Glacier Peak bottled water that I used for the previous two batches. Second, I'm using Roasted Nori Seaweed rather than Irish Moss to clarify during the end of the boil. And third, I'm dry hopping for the first time. I added the 2oz. Columbus Hops to the secondary fermantation to get the extra hoppy aroma of a Sierra Nevada style pale. We'll see how it works!
Some specifics on the brew so far:
- OG was 1.057 prior to pitching the yeast
- Primary fermentation lasted 7 days and was very vigorous
- Transferred to secondary fermentation after 7 days at which time gravity reading was 1.015
I'll be bottling this weekend which will put the secondary fermentation at about 17 days.