Thoughts on my recipe? - Page 2

**Dkmount721** · 11-30-2011, 11:53 PM

All of your friends who don't like hop forward brews will like this.

Kokopuff829 · 12-01-2011, 12:20 AM

Quote:

Originally Posted by sketerbuck

It's really hard to answer your question without knowing what type of beer you trying to make. It's kinda like asking if its a good dinner recipe. It all depends what your trying to make. This recipe would change a lot with your mash temps also. If you keep it in the 148-150 range than it should finish kinda dry but if you mash 154-158 then it could finish very sweet and out of balance with your hops.

I get what your saying. So I should mash around 150?

**jonmohno** · 12-01-2011, 01:58 AM

I would do higher than that unless you want a dryer beer. If you want maltier i would go a little higher.

BobBailey · 12-01-2011, 12:53 PM

Quote:

Originally Posted by Kokopuff829

So I was just fooling around with recipes and I came up with this and I was wondering if it would make a good beer and your thoughts on different ingredients. Any criticism is welcome.

Grain Bill
10lbs 2 row
2lbs Munich
.5lbs Crystal 60

Hops
1 oz Cluster (60min.)
1oz Willamette (0min.)

Yeast? Haven gotten that far because I don't even know if this is any good. Please any thoughts or suggestion are needed. Thanks.

I use about 10# 2 row domestic and a lb. or 2 of Munich for almost all of my pale ales, substituting the Munich for whatever crystal others often use. As for the hops, the cluster I have is 7% AA. An ounce for bittering, along with the crystal 60 would make for a pretty sweet brew.

Just my $ .02.

Bob