[redrocker652002]

This is a recipe I took from another forum, looked kinda cool.  And simple as well.  So here it is:

10# of 2row
1# Vienna
1# Crystal 20

Hops (Pellets)
1/2 ounce of Magnum at 60  AA  14.8
1/2 ounce of Citra at 20   AA 12.3
1/2 ounce of Mosaic at 20  AA 12.3
1/2 ounce of Citra at 10  AA 12.3
1/4 ounce of Mosaic at 10  AA 12.3
1/2 ounce of Citra at 5  AA 12.3
1/2 ounce of Mosaic at 5  AA  123
1/2 ounce Citra dry hop once fermentation is done   AA 12.3

Total IBU 65


Mash at 150 for 60 mins

Yeast, I am thinking Bry97, but the recipe calls for S05.  I used Bry97 a few batches ago, and it was a very active yeast.  I don't know what flavor, if any it would bring to the party, so I am looking for feedback on this.

Mash water 5.25 gallons
Sparge water 3 gallons or so. 

OG 1.051
FG 1.010
ABV 5.4

I know you all have opinions about using Crystal malt, but I already bought it so I am going to use it. 

Other than that, any input on this one? 

I am a bit nervous as my last one stalled out and left me a bit frustrated.  But heck, I have the stuff and I have a free day tomorrow.   So why not.  LOL.

Thanks as always for any input on this.  I appreciate it all and look forward to hearing what you all have to say. 

[tommymorris]

That looks good. Either yeast will be good. Bry-97 is more like a APA or IPA clean yeast. S-04 is still pretty clean but has some English character.

[Iliff Ave]

Looks good! I would add a bit more dry hops to bump up the aroma but it will be good either way. Either yeast will work well although most seem to prefer 97

[denny]

I have never understood how you can use a recipe that doesnt include the AA of the hops.  Weight alone is kinda useless except for finishing hops.

[redrocker652002]

I have never understood how you can use a recipe that doesnt include the AA of the hops.  Weight alone is kinda useless except for finishing hops.

I can go back and add that.  To be honest I was just looking for feedback on the general recipe and yeast choices.  But, I will go back and add if that helps. 

[redrocker652002]

Looks good! I would add a bit more dry hops to bump up the aroma but it will be good either way. Either yeast will work well although most seem to prefer 97

Thanks.  The original recipe had no dry hops at all.  I had the 1/2 ounce left over so thought I would just throw it in there.  I have some Magnum left, I wonder what that would bring to the party in the dry hop phase?  Hmmm, might give that a go as well. 

[chinaski]

I wouldn't use that much crystal malt in a 1.051 beer.  If you'd like to keep that amount I definitely wouldn't use S-04 as it doesn't attenuate wort as well as American ale yeasts do.

[tommymorris]

I wouldn't use that much crystal malt in a 1.051 beer.  If you'd like to keep that amount I definitely wouldn't use S-04 as it doesn't attenuate wort as well as American ale yeasts do.

8.3% crystal isn’t too high in my opinion. I just had an Amber Ale with 10% crystal go from 1052 to 1009 with S-04.

[denny]

I wouldn't use that much crystal malt in a 1.051 beer.  If you'd like to keep that amount I definitely wouldn't use S-04 as it doesn't attenuate wort as well as American ale yeasts do.

8.3% crystal isn’t too high in my opinion. I just had an Amber Ale with 10% crystal go from 1052 to 1009 with S-04.

Agreed. That's a perfectly reasonable amount of crystal.

[Megary]

This is a recipe I took from another forum, looked kinda cool.  And simple as well.  So here it is:

10# of 2row
1# Vienna
1# Crystal 20

Hops (Pellets)
1/2 ounce of Magnum at 60  AA  14.8
1/2 ounce of Citra at 20   AA 12.3
1/2 ounce of Mosaic at 20  AA 12.3
1/2 ounce of Citra at 10  AA 12.3
1/4 ounce of Mosaic at 10  AA 12.3
1/2 ounce of Citra at 5  AA 12.3
1/2 ounce of Mosaic at 5  AA  123
1/2 ounce Citra dry hop once fermentation is done   AA 12.3

Total IBU 65


Mash at 150 for 60 mins

Yeast, I am thinking Bry97, but the recipe calls for S05. I used Bry97 a few batches ago, and it was a very active yeast.  I don't know what flavor, if any it would bring to the party, so I am looking for feedback on this.

Mash water 5.25 gallons
Sparge water 3 gallons or so. 

OG 1.051
FG 1.010
ABV 5.4

I know you all have opinions about using Crystal malt, but I already bought it so I am going to use it. 

Other than that, any input on this one? 

I am a bit nervous as my last one stalled out and left me a bit frustrated.  But heck, I have the stuff and I have a free day tomorrow.   So why not.  LOL.

Thanks as always for any input on this.  I appreciate it all and look forward to hearing what you all have to say.

Not sure where everyone is getting the idea to use S-04, but if your choices are Bry-97 and US-05, then I don't think it will make a difference in a beer with this much hop character.  Either will be fine.

Good luck.  I think the recipe looks great.

[tommymorris]

This is a recipe I took from another forum, looked kinda cool.  And simple as well.  So here it is:

10# of 2row
1# Vienna
1# Crystal 20

Hops (Pellets)
1/2 ounce of Magnum at 60  AA  14.8
1/2 ounce of Citra at 20   AA 12.3
1/2 ounce of Mosaic at 20  AA 12.3
1/2 ounce of Citra at 10  AA 12.3
1/4 ounce of Mosaic at 10  AA 12.3
1/2 ounce of Citra at 5  AA 12.3
1/2 ounce of Mosaic at 5  AA  123
1/2 ounce Citra dry hop once fermentation is done   AA 12.3

Total IBU 65


Mash at 150 for 60 mins

Yeast, I am thinking Bry97, but the recipe calls for S05. I used Bry97 a few batches ago, and it was a very active yeast.  I don't know what flavor, if any it would bring to the party, so I am looking for feedback on this.

Mash water 5.25 gallons
Sparge water 3 gallons or so. 

OG 1.051
FG 1.010
ABV 5.4

I know you all have opinions about using Crystal malt, but I already bought it so I am going to use it. 

Other than that, any input on this one? 

I am a bit nervous as my last one stalled out and left me a bit frustrated.  But heck, I have the stuff and I have a free day tomorrow.   So why not.  LOL.

Thanks as always for any input on this.  I appreciate it all and look forward to hearing what you all have to say.

Not sure where everyone is getting the idea to use S-04, but if your choices are Bry-97 and US-05, then I don't think it will make a difference in a beer with this much hop character.  Either will be fine.

Good luck.  I think the recipe looks great.

I swear the original post said S04 at one point. But, I’ve been known to be wrong…

[Megary]

Maybe .

And reading homebrewing forums, we have all seen S-04, US-04, S-05 and US-05 used without prejudice...often interchangeably.   

[denny]

Maybe .

And reading homebrewing forums, we have all seen S-04, US-04, S-05 and US-05 used without prejudice...often interchangeably.   

AFAIK, there is no US04.

[Megary]

Maybe .

And reading homebrewing forums, we have all seen S-04, US-04, S-05 and US-05 used without prejudice...often interchangeably.   

AFAIK, there is no US04.

Hoo boy.

I was simply pointing out that people often mistakenly use any of the above descriptors without realizing that only two are correct, and that these designations represent two different yeasts.

Yeast 1: Correct, US-05, incorrect S-05
Yeast 2: Correct, S-04, incorrect US-04

[denny]

Maybe .

And reading homebrewing forums, we have all seen S-04, US-04, S-05 and US-05 used without prejudice...often interchangeably.   

AFAIK, there is no US04.

Hoo boy.

I was simply pointing out that people often mistakenly use any of the above descriptors without realizing that only two are correct, and that these designations represent two different yeasts.

Yeast 1: Correct, US-05, incorrect S-05
Yeast 2: Correct, S-04, incorrect US-04

Correct!