Post by tallguybrewer on Dec 24, 2014 11:01:39 GMT -5
I wish I had more of a wintery offering for Christmas Eve, but alas, perhaps something summery for a rainy day. I am typically a pale ale/IPA kinda guy, but one day I decided to experiment with 3711 and loved the results. A very dry beer that does not lack mouthfeel. I have been playing with this recipe for a while (several batches) and have finally found the hop combo that I was looking for. If your fridge is especially cold, I recommend allowing it to warm for 10 minutes before drinking. Hope you enjoy!
Recipe (For 6 gallons):
OG: 1.048
FG: 1.001
ABV: 6.3%
IBU: 24.7
SRM: 3.5
88% Belgian Pilsner
8% Vienna
4% Golden Naked Oats
1 oz Moteuka @ 60 min (time = time left in the boil - I do a 90 minute boil on this beer, so no hop additions for the first 30 minutes)
1 oz Saaz @ 15 min
1oz Saaz + 1 oz Moteuka @ 5 min
Wyeast 3711 – Pitch at 68, let free rise to about 72. I do not get the temperature too high even though the yeast can work at higher temps. Looking for a more restrained yeast character – but even at these temperatures, the yeast gives off a nice profile.
Notes: While the recipe is for 6 gallons, I actually did a 3 gallon batch and “no-sparged” the mash (mash efficiency about 68%). Held the mast at 150 for 75 minutes. Reserved enough water to mash out at 168. If I were to do a typical 6 gallon batch using my typical batch sparge method, I would likely substitute some additional Vienna for Pilsner malt to maintain some of the extra "maltiness" that I get from the no-sparge method.
Recipe (For 6 gallons):
OG: 1.048
FG: 1.001
ABV: 6.3%
IBU: 24.7
SRM: 3.5
88% Belgian Pilsner
8% Vienna
4% Golden Naked Oats
1 oz Moteuka @ 60 min (time = time left in the boil - I do a 90 minute boil on this beer, so no hop additions for the first 30 minutes)
1 oz Saaz @ 15 min
1oz Saaz + 1 oz Moteuka @ 5 min
Wyeast 3711 – Pitch at 68, let free rise to about 72. I do not get the temperature too high even though the yeast can work at higher temps. Looking for a more restrained yeast character – but even at these temperatures, the yeast gives off a nice profile.
Notes: While the recipe is for 6 gallons, I actually did a 3 gallon batch and “no-sparged” the mash (mash efficiency about 68%). Held the mast at 150 for 75 minutes. Reserved enough water to mash out at 168. If I were to do a typical 6 gallon batch using my typical batch sparge method, I would likely substitute some additional Vienna for Pilsner malt to maintain some of the extra "maltiness" that I get from the no-sparge method.