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  • Hoppy Malt and Yeast Juice


    Juiced up pale ale formulated with Briess CBW®, White Labs Coastal Haze Ale Yeast Blend, hops, hops, and more hops.


    Type: Ale

    Style: Pale Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME 60 minute boil liquid malt extract
    3.3 lbs CBW® Bavarian Wheat LME 60 minute boil liquid malt extract
    0.5 oz Azacca Hops (13% AAU) 60 minute boil
    0.5 oz each Citra, El Dorado, Azacca Hops ((12, 14, 13% AAU) 5 minute boil
    0.5 oz each Citra, El Dorado, Azacca Hops ((12, 14, 13% AAU) 2-3 days after yeast pitch
    0.5 oz each Citra, El Dorado, Azacca Hops ((12, 14, 13% AAU) Secondary Fermentation
    2 packs WLP067 Coastal Haze Ale Yeast Blend Fermenter

    Procedures

    1. Dissolve extracts in water
    2. Add 60-minute Hops, boil for 55 minutes
    3. Add 5-minute Hops, boil 5 minutes
    4. Turn heat off and cool wort to 68°F
    5. Transfer to fermenter
    6. Pitch two packs of WLP067 Coastal Haze Ale Yeast Blend

    Primary Fermentation: 2 weeks at 68-72°F - hop 2-3 days after yeast pitch

    Secondary Fermentation: ransfer to secondary with finial hops for 3-5 days.

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP067 for 2-3 weeks

    Original Gravity: 1.067

    Final Gravity: 1.014

    Alcohol by Weight:

    Alcohol by Volume: 6.9%

    IBU: 30

    Color: 6 SRM

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