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Taste Notes

Recipe Type: All Grain Yeast: Pacman (see note) Yeast Starter: Absolutely Batch Size (Gallons): 5 Original Gravity: 1.070 Final Gravity: 1.018 IBU: 67.4 Boiling Time (Minutes): 60 Color: 4.8 Primary Fermentation (# of Days & Temp): 10 at 63 degrees Secondary Fermentation (# of Days & Temp): 10 at 63 degrees Pacman yeast used, but any clean well attenuating yeast can be used. Try WLP001, Nottingham, or 1056 if pacman is not available. Not sure if wyeast is still selling this (I think it was only til new years.) but I have had good luck with either Wyeast 1172 or White Labs 041 for any recipe that calls for pacman. I wouldn't hesitate at all to use WLP002 in most beers that require a clean flavor profile from the yeast. I've had great success with it.

Notes

This is a 5 star recipe with 320,000+ views and 1700 replys as of 11/8/12 on www.homebrewtalk.com. Hops were added as continuous first warrior for the first 25 minutes ( approximately half at 60 minutes, then a little bit at a time until 35 minutes was left in the boil). Then the rest of the hops were mixed together, and added continuously at 35 minutes. Continuous hopping! Add 1/2 the warrior at 60 minutes and then add a little at a time until 35 minutes. AT 35 minutes, mix the amarillo and simcoe together and add a little at a time until you are at 0. Try to time the additions so that you end up with a few hops still at 0 minutes. Pacman yeast used- took the f.g. to 1.010! Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes. Beer turned out fantastic! Set the timer for 60 minutes. After that, continue adding a pellet or two or five, every minute or so, until there is 35 minutes left on your timer. Try to time it so you are out of warrior pellets at 35 minutes left. Mix the rest of the hops together in a bowl. When you have 35 minutes left, start adding those hops just a few at a time, trying to end with the last of them when your timer hits 0 and you turn the flame off. Chill the wort rapidly, add to your fermenter, and top up to 5 gallons with cool water. Check the temperature to ensure it is around 70 degrees, and pitch a neutral yeast like American ale yeast (1056), or dry yeast like nottingham or safale s05. Ferment until completely done, and then allow to rest. Two weeks is pretty good. Then, rack to a clean 5 gallon carboy and dry hop with the dryhopping hops. You can either just put them into the fermenter and rack onto them, or use a hops bag if you=d like. Just don=t pack them tightly, you want the beer to be in contact with the hops. Use two or three bags if you need them. After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle. Prime as usual, with approx. 3.5- 4 ounces priming sugar for 5 gallons of beer. You may have less than 5 gallons, due to the hops sucking up some of the beer, that=s why 3.5-4 ounces is a good bet.