Row 2 Hill 56

All Grain Recipe

Submitted By: Lewybrewing (Shared)
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Brewer: Chris Lewis
Batch Size: 6.00 galStyle: American Pale Ale (10A)
Boil Size: 6.86 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Lewys Tower
Bitterness: 43.1 IBUsBoil 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 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Simcoe [13.0%] - Steep 0 min Hops 7
1 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.

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