I'm looking to revamp a recipe a played around with before. I'm interested in your critiques. Inspired by Midnight Sun's M.
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 34.50
Anticipated OG: 1.167 (Plato: 37 plato)
Anticipated SRM: 36.7
Anticipated IBU: 79.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 240 Minutes (4 hours)
Grain/Sugar
-----------
[18.0 lb] Pale Malt (Dingemans) - 51.4%
[9.0 lb] Munich Type I (Weyermann) - 25.7%
[2.0 lb] Caramel 90L (Briess) - 5.7%
[3.0 lb] Caramel 60L (Briess) - 8.6%
[2.0 lb] Special B - Caramel (Dingemans) - 5.7%
[.5 lb] 2-Row Chocolate (Briess) - 1.4%
[.5 lb] Dark Candi Sugar - 1.4%
Hops
-----
1.5oz Fuggle (4.8%AA) @90m
.5oz Fuggle (4.8%AA) @50m
2.0oz East Kent Goldings (5%AA) @35m
1.0oz Wilamette (5%AA) @25m
.5oz Wilamette (5%AA) @15m
Yeast
-----
1728 Scottish Ale/1056 American Ale/3522 Belgian Ardennes
Then pitch 3787 Trappist High Gravity when the other strains start crapping out
Mash Schedule
-------------
Saccharification Rest Temp : 152 Time: 60
Age in a 5 gallon brandy barrel until it tastes right.
FG is almost unpredictable here, as I've never brewed anything this big. It will either crap out around 13-14 or if the 3787 goes all the way, then we could work up to 17.06%. I'm not concerned either way about that, whatever happens, happens.
My concerns are on recipe balance. Does this sound tasty?
-Tyler
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 34.50
Anticipated OG: 1.167 (Plato: 37 plato)
Anticipated SRM: 36.7
Anticipated IBU: 79.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 240 Minutes (4 hours)
Grain/Sugar
-----------
[18.0 lb] Pale Malt (Dingemans) - 51.4%
[9.0 lb] Munich Type I (Weyermann) - 25.7%
[2.0 lb] Caramel 90L (Briess) - 5.7%
[3.0 lb] Caramel 60L (Briess) - 8.6%
[2.0 lb] Special B - Caramel (Dingemans) - 5.7%
[.5 lb] 2-Row Chocolate (Briess) - 1.4%
[.5 lb] Dark Candi Sugar - 1.4%
Hops
-----
1.5oz Fuggle (4.8%AA) @90m
.5oz Fuggle (4.8%AA) @50m
2.0oz East Kent Goldings (5%AA) @35m
1.0oz Wilamette (5%AA) @25m
.5oz Wilamette (5%AA) @15m
Yeast
-----
1728 Scottish Ale/1056 American Ale/3522 Belgian Ardennes
Then pitch 3787 Trappist High Gravity when the other strains start crapping out
Mash Schedule
-------------
Saccharification Rest Temp : 152 Time: 60
Age in a 5 gallon brandy barrel until it tastes right.
FG is almost unpredictable here, as I've never brewed anything this big. It will either crap out around 13-14 or if the 3787 goes all the way, then we could work up to 17.06%. I'm not concerned either way about that, whatever happens, happens.
My concerns are on recipe balance. Does this sound tasty?
-Tyler