impulserush
Well-Known Member
I found this recipe in a book I picked up and was wondering some things that were not listed. Here it is:
6.6 pounds northwestern extract
1 pound nothwetern light DME
1.5 pounds 40-L Crystal malt
1 pound biscuit malt
Hops- 1.5 oz northern brewers(60 min.)8-10%AA
1 oz cascades (10 min.)5.5-7%AA
Dry Hop 1 oz amarillo 8-11%AA
Wyeast #1056
primary 1 week at 65 degrees
secondary 2 weeks at 65 degrees
OG/FG 1.056-1.075 1.010-1.018
ABV: 5.5-7.5
IBU: 40-60+
SRM: 6-15
My questions are, Does this look like a partial boil or a full?
Could I take the Amarillo and just add that to the boil, lets say 5 min.?
What will dry hopping do?
If there is anything you would do to this to make it better, what would that be?
6.6 pounds northwestern extract
1 pound nothwetern light DME
1.5 pounds 40-L Crystal malt
1 pound biscuit malt
Hops- 1.5 oz northern brewers(60 min.)8-10%AA
1 oz cascades (10 min.)5.5-7%AA
Dry Hop 1 oz amarillo 8-11%AA
Wyeast #1056
primary 1 week at 65 degrees
secondary 2 weeks at 65 degrees
OG/FG 1.056-1.075 1.010-1.018
ABV: 5.5-7.5
IBU: 40-60+
SRM: 6-15
My questions are, Does this look like a partial boil or a full?
Could I take the Amarillo and just add that to the boil, lets say 5 min.?
What will dry hopping do?
If there is anything you would do to this to make it better, what would that be?