I started by going to the brew store to get ingredients for Diplodocus. But they were out of some hops, LME, and the yeast I needed. So I decided to sub out all of those, which was really an entirely different recipe, rather than not brew at all.
- Steeped Grains (30 min)
- 1.0 lb Crystal 20L
- 0.5 lb Cara-Pils
- Sugars
- 5.0 lb Pilsen Light Liquid Malt Extract
- 3.5 lb Golden Light Liquid Malt Extract
- 2.0 lb Table Sugar (Sucrose)
- Hops
- 75 min: 1.0 oz Summit
- 20 min: 1.0 oz Simcoe
- 10 min: 1.0 oz Amarillo
- 5 min: 1.0 oz Simcoe
- 5 min: 1.0 oz Amarillo
- Dry hopped in secondary: 2.0 oz Summit, 2.0 oz Simcoe
- Misc
- 10 min: Irish Moss
- Yeast
- 2x Safale US-05
It took a little over 45 min to hit 165F starting from cold tap water. Transferred from primary to secondary (5 gal carboy) for dry hopping at 6 days. Smell was great. Kegged after 17 days in secondary. I had carbonated water in the keg, so I didn’t do a full keg clean. I left the locks in place and just ran sanitizer through to save some time.
This one was too fruity for me. I’m guessing the yeast substitution contributed to that. Don’t need to do this one again.
- Primary: 6 days
- Secondary: 17 days
- OG: 1.076 @ 75F
- FG: 1.011 @ 72F
- ABV: 8.5%
- Calories: 249