I was browsing recipes online and was inspired to brew a hoppy brown ale that claims to have a balance of hop bitterness and malt sweetness. I would like it to have a wave of dank hop aroma and a rich, but not sweet, slightly roasty dark malt flavor.
This will be a partial mash beer. Let me know what you think and if any edits are recommended. I am looking to gain most of my IBUs from the long whirlpool/hopstand added at flameout.
90 minute boil, 5.5 gallons post-boil
1.066 OG
1.014 FG
18 SRM
IBUs = 22 in the boil (plus another 25 hopefully from the hopstand)
5.0 lbs. Pearl Malt
4.5 lbs. Extra Light DME
1.0 lb. Munich 9L
1.0 lb. Crystal 75L
0.5 lb. Victory Malt
2.0 oz. Roasted Barley
0.25 oz. Columbus at 60 min
0.50 oz. Columbus at 7 min
0.50 oz. Simcoe at 7 min
1.25 oz. Columbus at whirlpool/hopstand
1.25 oz. Simcoe at whirlpool/hopstand
1.25 oz. Columbus at dryhop
1.25 oz. Simcoe at dryhop
WLP001 Yeast Starter
This will be a partial mash beer. Let me know what you think and if any edits are recommended. I am looking to gain most of my IBUs from the long whirlpool/hopstand added at flameout.
90 minute boil, 5.5 gallons post-boil
1.066 OG
1.014 FG
18 SRM
IBUs = 22 in the boil (plus another 25 hopefully from the hopstand)
5.0 lbs. Pearl Malt
4.5 lbs. Extra Light DME
1.0 lb. Munich 9L
1.0 lb. Crystal 75L
0.5 lb. Victory Malt
2.0 oz. Roasted Barley
0.25 oz. Columbus at 60 min
0.50 oz. Columbus at 7 min
0.50 oz. Simcoe at 7 min
1.25 oz. Columbus at whirlpool/hopstand
1.25 oz. Simcoe at whirlpool/hopstand
1.25 oz. Columbus at dryhop
1.25 oz. Simcoe at dryhop
WLP001 Yeast Starter