Viennamette Square 2 
All Grain Recipe
Submitted By: fredhead (Shared)
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| Batch Size: 12.00 gal | Style: American Pale Ale (18B) |
| Boil Size: 13.50 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: My Equipment |
| Bitterness: 35.9 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 20 lbs 5.26 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
1 |
| 3.50 oz |
Willamette [4.4%] - Boil 60 min |
Hops |
2 |
| 2.40 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
3 |
| 4.00 oz |
Willamette [3.3%] - Boil 10 min |
Hops |
4 |
| 4.00 oz |
Willamette [3.3%] - Boil 2 min |
Hops |
5 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
| 2.40 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
7 |
| 4.00 oz |
Willamette [3.3%] - Dry Hop 17 days |
Hops |
8 |
Notes
7/12/16 Brewday, Doughed in 160.3 (+1.1), mixed a whole lot, went down to 155.4 (-2.6!) left it. lid closed 8:55, pH at ten minutes 5.36 Boil begins 11:30, extended boil on low, 60 minute addition at 12:10, Took a while to cool, pitched 30 grams of us-05 unhydrated. o2 inline, og 1.065. Dryhopped loose with D-rest (two days) cold crash, 4 days. Kegged August 4, FG 1.011, ABV 7.1This Recipe Has Not Been Rated
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