EricCSU
Well-Known Member
All recipes are 6 gallons post-boil (6 gallons post boil > 5.5 gallons in the fermenter > 5 gallons in bottling bucket/keg), 70% efficiency, Morey for color, 15% evaporation, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you have brewed this, please reply with your results and discussion.
OG 1058
FG 1012
37 IBUs
27.6 SRM
WLP002
90 minute boil [Tasty always does a 90 minute boil, he says it works better for his system]
10.58 lbs pale malt
1.39 lbs wheat malt
0.7 lbs crystal 80
0.42 lbs american chocolate 400l
0.42 lbs english chocolate malt 300-350l
0.42 lbs carapils
0.60 oz galena at 13%AA at 90min (can use nugget too)
0.25 oz cascade at 5.75%AA at 15min
0.25 oz mt. hood at 5.2%AA at 5min (can use tettnanger too)
Increased Ca to 129ppm
Fermented at 64F
Mashed at 130F for 10 minutes
Then 156F for 60 minutes
Then 168F for 10 minutes
Sparged at 170F for 45 minutes
If you have brewed this, please reply with your results and discussion.
OG 1058
FG 1012
37 IBUs
27.6 SRM
WLP002
90 minute boil [Tasty always does a 90 minute boil, he says it works better for his system]
10.58 lbs pale malt
1.39 lbs wheat malt
0.7 lbs crystal 80
0.42 lbs american chocolate 400l
0.42 lbs english chocolate malt 300-350l
0.42 lbs carapils
0.60 oz galena at 13%AA at 90min (can use nugget too)
0.25 oz cascade at 5.75%AA at 15min
0.25 oz mt. hood at 5.2%AA at 5min (can use tettnanger too)
Increased Ca to 129ppm
Fermented at 64F
Mashed at 130F for 10 minutes
Then 156F for 60 minutes
Then 168F for 10 minutes
Sparged at 170F for 45 minutes