how does this sound?
- Thread starter honkin
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Batch size, boil size, what type of 60L and 120L, american crystal? What style beer are you trying to achieve? What does at boil mean? 60 mintues?
btt
theheadonthedoor
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35 minute hop addition is just a waste.
Most bitters have at least a slight if not more generous late hops in it.
If you want to use only 2 oz and you have a level of bitterness in mind, do 1.5 oz at the beginning, and the other half at flameout. Take from beginning boil and move to end if ibus is too high.
Most bitters have at least a slight if not more generous late hops in it.
If you want to use only 2 oz and you have a level of bitterness in mind, do 1.5 oz at the beginning, and the other half at flameout. Take from beginning boil and move to end if ibus is too high.
I ran this through BeerSmith and you will be creating a very low gravity beer (1.038). If that is what you want then you are good to go.
Here is what Beer Smith estimates the color of the beer will be as per your recipe:
Be aware that honey is VERY fermentable and it has been my experience that it ferments out completely leaving very little honey character or sweetness.
If it were me, I would not use the honey and up the amber DME by a pound or maybe a pound and a half. This would give you an OG of about 1.040 to 1.045.
If you want more color, you could increase the 120L crystal to maybe 1/2 pound. I tend to like maltier beers so I may be a bit biased.
Let us know what you decide on for your recipe. I'll be interested to see how it comes out.
RonPopeil
Well-Known Member
As an all grain brewer my bitter is mostly marris otter with some C60, biscuit and dextrose for dryness. I would use amber extract for 80-90% of your sugars. Steep C60, marris otter and biscuit. Use your honey in place of the dextrose.
