Brown Ale Recipe Question...
Here's what I have so far...
Marris Otter for Base Malt (going to come up with a wieght this evening. Want to be around 1.055 for an SG).
9 OZ Simpson's Chocolate Malt
5.35 oz Briess Special Roast
4.55 oz Durst Munich
2.55 oz Wyermann Dark Wheat
.90 oz Centennial (bittering)
.55 oz Fuggle (flavor)
.55 oz Wiliamette (flavor)
.55 oz East Kent Golding
White Labs WLP001 California Ale
Now, here's my question. I just found another Ounce of East Kent Goldings in the Freezer. Think I should divide it into equal portions and use half in the Bittering and the other half in the Aroma? Or just throw the whole ounce into the Bittering?
Also a Big Thank You to BobNQ3X for the recipe help.
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