Blonde Bizatch--Please Critique

FishinDave07 · 05-09-2008, 02:59 AM

Recipe Type: Extract/Steeping Grains
Yeast: Nottingham
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.041
Final Gravity: 1.004 -1.008
IBU: 18
Boiling Time (Minutes): 60
Color: 3-6
Primary Fermentation (# of Days & Temp): 10@62
Secondary Fermentation (# of Days & Temp): 12@62

Here's the deal:

I want to make a nice, refreshing summer brew that would draw in some BMC drinkers and taste damn good! On that note i will be doing a full boil of 6.5 gallons and a late-extract addition.

4 lbs. Light LME
1 lb. X-tra Light DME
.5 lb. Crystal 10L
.5 lb. Carapils
.75 oz. Yakima Goldings (4.5% AA, 60 min.)
.5 oz. Yakima Goldings (4.5% AA, 15 min.)
Whirfloc @ 15 min.
.75 oz. Yakima Goldings (Flame out/aroma)

My questions are:

1. Should i dump half of the LME to do a late-extract addition or could i get away with dumping in less at the beginning of the boil?
2. At what temp and for how long should i steep my grains?
3. Is it worth sparging the grains?
4. Should i use 1 or 2 tablets of whirfloc?
5. What do ya think about the recipe?

Thanks in advance

,

Dave

Brett0424 · 05-09-2008, 05:04 AM

1. Yes you can do more than half as a late addition.
2. Keep your grains around 150 for about 30 minutes.
3. Sparging will get a few more sugars but really isn't necessary unless you're mashing rather than steeping. Also, you're only using specialty grains so I'd skip it.
4. Use .5-1 tablets of Whirloc for a 5 gallon batch.
5. Your OG estimate looks slightly high. Your FG estimate looks low. Recipe looks like it will create what you set out to create.

**TexLaw** · 05-09-2008, 01:41 PM

I used to steep my grains for 30 minutes and from 150-160F. You do not have to worry about maintaining a constant temperature when steeping. I like to rinse the grains with a pint or so of water. If you only have a pound of specialty grains, you could probably use a little less than that.

I like your recipe quite a bit. My only ideas are to use a koelsch yeast and maybe dry hop with 0.5-0.75 ounces. I do not know if either of those ideas would improve your recipe, but I just thought about them as alternatives, as I recently brewed something similar.

TL

FishinDave07 · 05-09-2008, 04:26 PM

Quote:

Originally Posted by TexLaw

I used to steep my grains for 30 minutes and from 150-160F. You do not have to worry about maintaining a constant temperature when steeping. I like to rinse the grains with a pint or so of water. If you only have a pound of specialty grains, you could probably use a little less than that.

I like your recipe quite a bit. My only ideas are to use a koelsch yeast and maybe dry hop with 0.5-0.75 ounces. I do not know if either of those ideas would improve your recipe, but I just thought about them as alternatives, as I recently brewed something similar.

TL

Cool, thanks for everyone's input. I probably will dryhop