Row 2 Hill 56 
All Grain Recipe
Submitted By: Lewybrewing (Shared)
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| Brewer: Chris Lewis | |
| Batch Size: 6.00 gal | Style: American Pale Ale (10A) |
| Boil Size: 6.86 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: Lewys Tower |
| Bitterness: 43.1 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 4.80 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 3 lbs 14.40 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 12.80 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 0.55 oz |
Simcoe [13.0%] - Boil 90 min |
Hops |
4 |
| 0.55 oz |
Simcoe [13.0%] - Boil 30 min |
Hops |
5 |
| 1.20 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 1.00 oz |
Simcoe [13.0%] - Steep 0 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
| 2.00 oz |
Simcoe [13.0%] - Dry Hop 10 days |
Hops |
9 |
Notes
Fermentation:
10 days at 68F. I've hit FG in as little as 4 days, but seem to average 6. I like to do a gravity check at 7 days and again at 10 and assuming I'm at 1.010 on both I keg.
Dry Hop:
I dry hop in the keg and have tried dry hop additions between 1.25oz - 3oz. For my personal tastes 1.75 - 2oz is the sweet spot and seemed closest to the draft R2H56 when it was hitting it's stride. For scaling the batch size up or down, note that the dry hop ratio is 0.3 - 0.5oz per gallon.
If dry hopping in primary/secondary, I'd dry hop for no longer than 7-10 days. I personally would bump the amount of dry hops by 15% and cut it down to 5 days dry hopping to try and avoid the vegetal flavor you can get when doing longer dry hop at warmer temps.This Recipe Has Not Been Rated
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