Yield: 54 Servings
|9 pounds||Pale Malt|
|¾ pounds||Crystal Malt|
|½ pounds||Carapils Malt|
|1½ ounce||(4.9%) Kent Goldings (60|
|1½ ounce||(4.9%) Kent Goldings (15|
|¼ ounce||Kent Goldings (dry)|
|1 teaspoon||Irish Moss (15 Minutes)|
|2 ounces||Oak Chips|
|\N \N||Wyeast 1059 American Ale|
Mash pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boil- ing hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes.
Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. I've fallen head over heels in love with 1059 American Ale Yeast. I find it gives wonderful pear and rasberry aromatics, and if I have a carboy filled to the shoulder, I *don't* need a blow-off tube. It gives a very gentle fermentation with a relatively short thick kraeusen. Worts in the 1.050's take 5-6 days. I get the same type of fermentations at 60 F or 72 F. It does take this yeast a little while to clear. I find it clears faster in the bottle than in the secondary, so I only use a secondary for a few days as my "dry hop tun".
Primary Ferment: 7 days Secondary Ferment: 5 days Recipe By : Josh Grosse