JerD

Recipes 

Here's my recipe for my first partial. I'll be batch sparging and shooting for a three gallon or so boil. Any critiques would be greatly appreciated. Thanks alot
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 31.58 % (late addition)
3.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 31.58 %
2.00 lb Toasted Malt (27.0 SRM) Grain 21.05 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.53 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.26 %
1.00 oz Goldings, East Kent [5.00 %] (60 min)
1.00 oz Williamette [5.50 %] (30 min)
0.50 oz Goldings, East Kent [5.00 %] (20 min)
0.50 oz Williamette [5.50 %] (5 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

TeleTwanger

Recipes 

whats the og 1.055 or so? That may be too much toasted malt, 2lbs of what is it amber? I'd do 2lbs of Marris Otter instead maybe and/or knock the toasted back to 10%.

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JerD

Recipes 

I knocked the toasted malt down to 1 lb (11%) and using Beer Smith the OG went from 1.060 down to 1.055. I couldn't find Maris Otter in the Brew Smith program however. After doing some reading I'm thinking I may want to replace the 2-row with the Maris Otter.