I'm running my first 10 gallon brew tomorrow. I've got my equipment all set so I'm not worried in that regard. I'm splitting it into two fermenters and pitching different yeast strains. The yeasts are what I'm most concerned with but comments on any other aspect of the recipe would be great as well.
14.00 lbs Pale malt (2 row US) 80%
1.75 lbs flaked barley 10%
1.75 lbs roast barley 10%
2.25 oz Cluster 7.8%AA (60 min) = 34.6 IBU
In 5 gallons I have Safale US-05, in the other Lallemand Windsor. Both yeasts are dry.
I plan to mash at 150 for 75 minutes. Fermentation will be at 68 degrees.
Are these yeasts appropriate to the style? How does the rest of the recipe look? I have some Glacier hops and was considering adding a small aroma addition, would that be a good idea?
14.00 lbs Pale malt (2 row US) 80%
1.75 lbs flaked barley 10%
1.75 lbs roast barley 10%
2.25 oz Cluster 7.8%AA (60 min) = 34.6 IBU
In 5 gallons I have Safale US-05, in the other Lallemand Windsor. Both yeasts are dry.
I plan to mash at 150 for 75 minutes. Fermentation will be at 68 degrees.
Are these yeasts appropriate to the style? How does the rest of the recipe look? I have some Glacier hops and was considering adding a small aroma addition, would that be a good idea?