happy hillbilly
Master Brewer
i'VE BEEN WORKING ON A PALE ALE RECIPE FOR AWHILE NOW THAT WOULD BE MY GOTO BEER. i USUALLY SHOOT FOR 1.050 OR SO O.G. i GENERALLY ROAST A COUPLE POUNDS OF 2 ROW MALT AND MINI MASH IT WITH SOME CARAMEL/CRYSTAL 40-60 AND i LIKE A BIT OF BLACK PATENT(2.5OZ.) i STARTED OUT WITH ABOUT 55 IBU'S (TINSETH) BUT HAVE GONE DOWN TO 35 ON MY LAST TWO BREWS. THIS LAST TIME I ADDED A LB. OF MUNICH TO GIVE IT A MORE MALTY FLAVOR. MY USUAL YEAST HAS BEEN US-05 BUT I TRIED CALI-V ON THE LAST ONE BECAUSE I WAS TOLD IT DIDN'T ATTENUATE SO MUCH BUT ALL THESE BEERS SEEM TO BE TOO DRY IF IT STARTS OUT AT 1.050 IT USUALLY GOES TO 1.008 OR SO. ANY GUESSES?