JeffNYC

Recipes 

Looking to brew this today. Any thoughts?

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.078 SG
Estimated Color: 9.9 SRM
Estimated IBU: 30.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 69.0 %
1.50 lb Munich Malt (9.0 SRM) Grain 10.3 %
1.50 lb Vienna Malt (3.5 SRM) Grain 10.3 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.4 %
1.00 oz Sterling [5.00%] (60 min) Hops 15.6 IBU
2.00 oz Hallertauer Hersbrucker [3.00%] (30 min) Hops 14.4 IBU
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 4.53 gal of water at 165.9 F 154.0 F 60 min

ftlstrings

Recipes 

guess not. How'd it turn out?

~M~

__________________
"I asked God for a bike, but I know God doesn't work that way. So I stole a bike and asked for forgiveness."

Beehemel

Recipes 

I assume you're going for a light or Amber version of the style, and it looks good other than according to the BJCP, this style should be lagered. Also, you may want to consider a long boil with this (at least 90 minutes) to get some kettle caramelization. I've never made anything to this style, and I don't think I've ever had a commercial example, so take all this with a grain of salt.

__________________
i/o Fermentery

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