gingervitis
Active Member
So I have two extract/special grain batches under my belt now and I want to take the next step without upgrading to an AG system. I read through Seven's no sparge BIAB tutorial and I think I can do it.
I used ProMash (evaluation - I'll probably be buying it). Here's the recipe I came up with:
9# US Pale 2-row (75%)
1# US Chocolate (8.3%)
1# Crystal 120 (8.3%)
1# Brown Sugar (8.3%)
1oz Kent Goldings @ 60min (25.6 IBUs)
1oz Kent Goldings @ 10min (5.1 IBUs)
WLP007 Dry English Ale
Est SRM: 34.7
Est IBU: 30.7
Est OG: 1.063
I know its a pretty basic recipe, but I love porters and I'm planning on building off this one to improve it. That being said, how do you guys think the grain bill and hop schedule looks? As far as no sparge BIAB efficiency goes, do you guys think it'll come out pretty close to what ProMash says as far as original gravity?
Edit - Also, at what time should I add the brown sugar?
I used ProMash (evaluation - I'll probably be buying it). Here's the recipe I came up with:
9# US Pale 2-row (75%)
1# US Chocolate (8.3%)
1# Crystal 120 (8.3%)
1# Brown Sugar (8.3%)
1oz Kent Goldings @ 60min (25.6 IBUs)
1oz Kent Goldings @ 10min (5.1 IBUs)
WLP007 Dry English Ale
Est SRM: 34.7
Est IBU: 30.7
Est OG: 1.063
I know its a pretty basic recipe, but I love porters and I'm planning on building off this one to improve it. That being said, how do you guys think the grain bill and hop schedule looks? As far as no sparge BIAB efficiency goes, do you guys think it'll come out pretty close to what ProMash says as far as original gravity?
Edit - Also, at what time should I add the brown sugar?