This is my first recipe from scratch, but I've consulted various other recipes.
- Use existing ingredients (1/2 oz Northern Brewer hops, 2-row, vienna, crystal 77L or 120L)
- test efficiency with new mill before doing bigger, more expensive recipes
- keep it simple to get a taste for the individual ingredients to help in future recipe tweaking and formulation
I got the idea from Stone's West Coast Bitter. It will be a 2 gallon batch. My current thoughts are:
(77%) 2 lbs 8 oz 2-row (used in stone recipe)
(15%) 8 oz vienna
(8%) 4 oz Crystal 77 (used in stone recipe)
I need help on the mash temp. The Stone brew was sorta like a session IPA, but mashed at 158 (OG: 1.042, IBU:50). I was thinking something more like 152-4 since my bitterness won't be so high, but I'm really new to this.
.2 oz NB at 60
.1 oz NB at 30, 10, 0
US-05 (Stone Recipe)
I know this is not a British yeast, but I need to grow it up for other brews, and a 2 gallon drinkable starter seems like the way to go!
Will I be able to get a decent amount of flavor out of this little hop content? Should I switch things around a little in the hop schedule? Should I drop the Vienna and just let the crystal shine to get a better idea of its specific taste? Any help is appreciated!