EricCSU
Well-Known Member
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
THIS RECIPE UTILIZES A 75% EFFICIENCY. PLEASE ADJUST FOR YOUR SYSTEM.
If you brew this, please reply with your results for discussion.
OG 1055
FG 1012
IBUs 30
SRM 6.6
3.7kg Briess US 2-row 79.6%
350g Briess Crystal 10l 7.5%
350g Briess Crystal 20l 7.5%
250 g Briess Munich 10l 5.4%
60 minute boil
14g Galena 12.5% at 60m
17g Cascade 5%AA at 0m
74g Cascade at dry hop (the brewer claims that using fresh hops right out of the bag is very helpful)
WLP001
Mash at 150F.
Cool to 65F and pitch, raise to 68F for 5-6 days. Return to 58F for dry hopping for 4 days.
Discussion Notes:
Tasty dry hopped at 45F.
Editor's Notes:
Go Big Red!
THIS RECIPE UTILIZES A 75% EFFICIENCY. PLEASE ADJUST FOR YOUR SYSTEM.
If you brew this, please reply with your results for discussion.
OG 1055
FG 1012
IBUs 30
SRM 6.6
3.7kg Briess US 2-row 79.6%
350g Briess Crystal 10l 7.5%
350g Briess Crystal 20l 7.5%
250 g Briess Munich 10l 5.4%
60 minute boil
14g Galena 12.5% at 60m
17g Cascade 5%AA at 0m
74g Cascade at dry hop (the brewer claims that using fresh hops right out of the bag is very helpful)
WLP001
Mash at 150F.
Cool to 65F and pitch, raise to 68F for 5-6 days. Return to 58F for dry hopping for 4 days.
Discussion Notes:
Tasty dry hopped at 45F.
Editor's Notes:
Go Big Red!