permo
Well-Known Member
Type: All Grain Date:
Batch Size : 11.00 gal
Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.0 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 16.0 %
2 lbs Carafa III (525.0 SRM) Grain 3 8.0 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 8.0 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 21.0 IBUs
1.00 oz Nugget [13.00 %] - Boil 30.0 min Hop 6 15.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 7 9.1 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 8 7.5 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 5.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 3.0 IBUs
4.00 oz Summit [17.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
2.00 oz Summit [17.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
1 TSP Gypsum Added to Mash Water
Beer Profile
Est Original Gravity: 1.063
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 6.6 %
Bitterness: 61.0 IBUs C
Est Color: 33.9 SRM
Mash at 150.0 F 75 min
2 liter WLP001 Starter
I am going for an intense citrus hop tangerine/grapefruit aroma with some pine/spice in the background from the 30 minute nugget addition. What do you all think of the hop schedule? I have soft water so I usually add a little gypsum, but I am unsure if I still should with the dark malts, unsure about water chemistry.
Batch Size : 11.00 gal
Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.0 %
4 lbs Vienna Malt (3.5 SRM) Grain 2 16.0 %
2 lbs Carafa III (525.0 SRM) Grain 3 8.0 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 8.0 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 21.0 IBUs
1.00 oz Nugget [13.00 %] - Boil 30.0 min Hop 6 15.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 7 9.1 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 8 7.5 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 5.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 3.0 IBUs
4.00 oz Summit [17.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
2.00 oz Summit [17.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
1 TSP Gypsum Added to Mash Water
Beer Profile
Est Original Gravity: 1.063
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 6.6 %
Bitterness: 61.0 IBUs C
Est Color: 33.9 SRM
Mash at 150.0 F 75 min
2 liter WLP001 Starter
I am going for an intense citrus hop tangerine/grapefruit aroma with some pine/spice in the background from the 30 minute nugget addition. What do you all think of the hop schedule? I have soft water so I usually add a little gypsum, but I am unsure if I still should with the dark malts, unsure about water chemistry.