JustinG
Member
I'm putting together a winter warmer to brew in about a week and a half, but I would really love some input on the tentative recipe, as well as advice.
1bbl batch size
OG 1.069 FG 1.017 abv 6.95%
IBU 18.5 Color 14.7 SRM
Mash 152F for 60min
50lb Pale 2-row (US)
12lb Marris Otter 2-row
6lb Biscuit
4lb Special roast (overload, with 6lb biscuit?)
4lb Crystal 40
3lb Crystal 80 (too much Crystal?)
2oz Warrior 60min
1oz Willamette 15min
1oz Willamette 5min
6x Safale S-04
Here are my main questions:
- With such a big biscuit/special/crystal bill, is mashing at 152 redundant in terms of residual sweetness?
- I'm planning on spicing this with vanilla (beans) and hazelnut (extract). I'll add them at flameout, but should I leave the vanilla beans in primary, or just remove them prior to fermentation?
I also welcome overall input on the recipe as a whole. Thanks!
1bbl batch size
OG 1.069 FG 1.017 abv 6.95%
IBU 18.5 Color 14.7 SRM
Mash 152F for 60min
50lb Pale 2-row (US)
12lb Marris Otter 2-row
6lb Biscuit
4lb Special roast (overload, with 6lb biscuit?)
4lb Crystal 40
3lb Crystal 80 (too much Crystal?)
2oz Warrior 60min
1oz Willamette 15min
1oz Willamette 5min
6x Safale S-04
Here are my main questions:
- With such a big biscuit/special/crystal bill, is mashing at 152 redundant in terms of residual sweetness?
- I'm planning on spicing this with vanilla (beans) and hazelnut (extract). I'll add them at flameout, but should I leave the vanilla beans in primary, or just remove them prior to fermentation?
I also welcome overall input on the recipe as a whole. Thanks!