Had a half pound bag of Galaxy to use up before getting an order in for this year's harvest, and this seemed like a good grainbill to use. Recipe pretty much the same as the Citra version, with Galaxy subbed for Citra, except I bittered with Magnum because I have heard that Galaxy can be a little rough early in the boil.
Anyway, brew went very smoothly and just pitched a decent sized starter of WLP002 with the beer sitting at 20C - really interested to taste this one, as I haven't done (or drunk, to my knowledge) a very Galaxy heavy beer before. Smelled really peachy as it was boiling.
Recipe Specifications
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Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.065 SG
Estimated Color: 19.8 EBC
Estimated IBU: 65.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 81.0 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.4 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.6 %
0.25 kg Crystal Light - 45L (Crisp) (88.7 EBC) Grain 4 3.6 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5 3.6 %
0.05 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 0.7 %
15.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 7 21.1 IBUs
25.00 g Galaxy [15.00 %] - Boil 15.0 min Hop 8 19.9 IBUs
25.00 g Galaxy [15.00 %] - Boil 10.0 min Hop 9 14.5 IBUs
25.00 g Galaxy [15.00 %] - Boil 5.0 min Hop 10 8.0 IBUs
30.00 g Galaxy [14.00 %] - Boil 1.0 min Hop 11 1.9 IBUs
1.1 pkg English Ale (White Labs #WLP002) [35.49 Yeast 12 -
90.00 g Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
Mash Schedule: NO SPARGE
Total Grain Weight: 6.79 kg
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Name Description Step Temperat Step Time
Saccharification Add 33.98 l of water at 72.2 C 67.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
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Ca+2 Mg+2 Na+ Cl- SO4-2
mg/l mg/l mg/l mg/l mg/l ppm
86.8 2.9 23.1 92.4 142.7
8 gypsum, 1g epsom, 2g table salt, 4g CaCl, 50g acidulated
predicted mash ph (BrewersFriend) 5.34 , measured 5.3
Love the colour of this wort - I guess the melanoidin and munich are responsible:

