so i have alot of different grains laying around as well as hops that are loosing their AA's by the day. Anyway i wanted to use all of them in some super odd superbrew so i threw this togeather. I would need 2 row and i threw some 6row in the recipe too because of all the specialty grain(i dont have experience with using 6row so please let me know if im off base). Think itd be good?
% Amount Name Origin Potential SRM
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14.1 2.00 lbs. Pale Malt(6-row) ($$LHBS America 1.035 2
63.4 9.00 lbs. Pale Malt(2-row) ($$LHBS) Belgium 1.037 3
5.3 0.75 lbs. Biscuit Malt Belgium 1.035 24
5.3 0.75 lbs. CaraVienna France 1.035 20
3.5 0.50 lbs. CaraMunich 60 France 1.034 60
3.5 0.50 lbs. Crystal 40L America 1.034 40
3.5 0.50 lbs. Flaked Soft White Wheat America 1.034 2
1.3 0.19 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.75 oz. Willamette Whole 5.00 14.8 60 min.
0.25 oz. Centennial Whole 10.50 10.4 60 min.
0.75 oz. Northern Brewer Whole 9.00 26.7 60 min.
0.30 oz. Willamette Whole 5.00 3.0 30 min.
0.25 oz. Centennial Whole 10.50 2.8 15 min.
0.20 oz. Willamette Whole 5.00 1.1 15 min.
0.50 oz. Hallertauer Whole 4.00 1.6 10 min.
0.50 oz. Centennial Whole 10.50 0.0 Dry Hop
Yeast
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i have wlp southern lager yeast or california ale 001 laying around also. I used wlp001 for my Parched Villager (see recipes) which turned out great so i figured i can use that again....still open to suggestions
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
Drop the flaked wheat or you'll never have a clear beer.
Careful with the chocolate. Just a slight amount too much and the beer will be darker than you want. I'd do it without since you have enough crystals in there.
I like the hops additions.
Your OG borders on the high side for a regualr IPA.
and i forgot- i have some saaz to throw in there too from my trippel...
Is it worth a little bit of wheat for added head? I figure i can cold crash it for a bit to get it cleared up. After all it will be sitting in my kegs for a while
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
i think it looks fine as is. that's not too much chocolate IMO, it'll round out the flavor and darken it up a bit, maybe a little dark for an IPA, but as long as it's tasty.
a little caravienne goes a long way, that should add some very nice maltiness.
i would add the saaz in at the end, it will soften the flavors.
looks good
im gonna drop the chocolate to 2oz. and the wheat is gone. i wanna use up all the stuff i have laying around ....And saaz is goin in with the hallertau addition at 10 minutes
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
Most malts with a low diastatic power, still have enough enzymes to self convert. Specialty grains like crystal don't need any enzymes, since thay have already been converted by the maltster, and most other specialty grains will have enough diastatic power to self convert. 6-row is used when there is a high portion (over 20%) of adjuncts like corn or rice in the brew, because those adjuncts contain no enzymes.
__________________
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