Originally Posted by jflongo
I have 5lbs of 2-row left over from my last recipe and is crushed already.
What would this make
BIAB - 5 lbs 2-row
Mash in at 168 in 2 gallons of water, hold at 153 for 60 min
Let it drain, place bag in 170 degree water for 15 minutes, let drain, and then add to main pot.
Boil for 60 min, cool down, and pitch in Irish Ale yeast.
Just curious what kind of beer this would make, do you think it would be any good. This is what I have at my house right now.
Only other thinks I have is corn sugar, dme, and ginger root.
Totally making this up and is based on not much substance besides how I _think_ it could turn out
2.5 gallon batch
boil time 60-90 minutes (tasting along the way to check on bitter level)
4.5 lb 2row
0.5 lb light toasted 2row (300 for 15-20 min)
mashed at 150F for 60 minutes (up the fermentables, lighten the body)
White pith of 1 whole orange for full boil (save zest for later)
1 chamomile tea bag (3 minutes) (if you don't have it don't add it)
0.1 oz ground coriander (5 minutes) (if you don't have it don't add it)
zest of 1 orange (1 minute)
1 Tbsp grated ginger (1 minute)
If at 30 minutes you still don't have reasonable bitter, add another 1/2 orange peel to boil.
Ferment in the low 60s for clean crisp; mid 60s for some fruitiness; upper 60s for more fruitiness
I'd go with 64 to get a little from the yeast but not too much.
Bottle/keg with 3.0-3.3 carbonation units.
I envision a barely-spicy, citrusy, bubbly, mellow bitter beer with light body with just a hint of biscuit/toast. A real drinker that still comes in at 5.5-6% and sneaks up on you when you're on your second glass.
Then again it may turn out like dogcrap. Regardless, I'm interested in what you finally do and how it turns out. Have fun with it!