Just copying and pasting from an article I read.
All sorts of yeasts ferment well in the mid-fifties. US-05, 1056, 1010, 2565, 1007, 1728, 2112
Tag Archive for 'US-05'
This kit was compliments of my good friend Kaytee, who I plan on sharing with.
Northern Brewer Big Honkin’ Stout extract kit. Here is their description:
We took inspiration from American-style foreign stouts for this recipe, combining high bitterness and gravity and an intense roasted grain character to make a pitch-black ale that can’t be ignored. Strong, dark roast coffee with a shot of hops and background notes of tar, dark fruit, and caramelized sugar in the nose, giving way to a big mouthful of malt, roast grain, and more hops with a lingering bittersweet finish. Recommended: 2-stage fermentation and yeast starter.
Big Honkin’ Stout
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.068
Malt 1: 3.15 lbs. Dark Malt LME (60 min)
Malt 2: 6 lbs. Dark Malt LME (15 min)
Adjunct: 1 tsp Irish Moss (15 min)
Grain 1: 0.5 lbs Simpsons Roast Barley
Grain 2: 0.5 lbs Simpsons Black Malt
Grain 3: 0.25 lbs Weyermann Carafa III
Grain 4: 0.25 Briess Caramel 120
Hop 1: 2 oz Willamette (60 min)
Hop 2: 1 oz Cascade (15 min)
Hop 3: 1 oz Cascade – (1 min)
Yeast: Safale Us-05 Ale Yeast(59°-75°F)
Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Bring water back to a boil. Add Hop 1 @ 60 minutes, Hop 2 @ 15 minutes, add Hop 3 @ 11 minutes. Add Irish Moss with 15 minutes left in the boil.
Notes:
I pitch yeast @ about 60°. My fermentation temps are 61-62°. I’m not going to transfer to secondary fermenter on this stout as suggested. I’ll leave in the primary for about 6 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz (3/4 c.) of corn sugar. Bottle condition for up to 2 weeks.
My actual OG was 1.067. I pitched @ 60° and fermented @ 61°. It was suggested to use a yeast starter but I simply pitched the single packet of yeast since I had a pretty close amount of dry yeast for this gravity.
Racked my Three Hearted IPA and the Patersbier to bottles today. I used T-58, 5 oz of corn sugar and 2 oz of table sugar to prime the Patersbier. 5 oz of corn sugar for the IPA with US-05. Now, let’s see if they carb up nice. The IPA smelled great and both tasted great at room temp and flat (as good as they could be anyway).
I did some reading and agreed to some of it, that the primary benefit of doing secondary fermentation is to clear the bear of suspended matter. I absolutely believe that the beer matures and finds a more complex personality during secondary. However, the latter of these two things can happen while bottle conditioning.
That being said, I chose to bottle both my Imperial Stout and the Belgian Dubbel early. The stout was given almost 2 months to secondary and the Dubbel was given about 3 weeks to clear in secondary. They’ll now age in the bottle and I might as well have them carb up at the same time.
Also, I need some equipment free to start my next brew, a Belgian Patersbier. I bottled both of the above using both plastic and glass bottles for a variety of sizes.
This was also the first time I’ve used yeast at bottling, which should be done anytime I secondary a beer from here on out. I used a couple dry yeasts for both. For the Dubbel I used a whole pack of T-58 along with 2/3 cup corn sugar, which was probably double of the yeast I should have used. The result will simply be more matter at the bottom of the bottle, so I’ll pour carefully. It shouldn’t effect the beer. For the Imperial Stout, I used about 3/4 cup of corn sugar with a half a packet of US-05. I was talking to a guy at the LHBS and he mentioned trying to use 5 oz of corn sugar and 2 oz of normal table cane sugar because traditionally they are both eaten by the yeast differently and for some reason it is a good method for bottling.