My first recipe, and first all grain batch. Sorry if the posted recipe is not to standards.
12 lb 2-row
0.5 lb crystal 60L
1.0 Munich - 60L
Mash at 155 for 55 minutes, batch sparge.
9 oz of hops - mixture of 3 oz centennial, 3 oz amarillo, 3 oz cascade
Additions a la Fibonacci Sequence as follows:
89 minutes - 0.75 ounce
55 minutes - 0.75 ounce
34 minutes - 0.75 ounce
21 minutes - 0.75 ounce
13 minutes - 0.50 ounce
8 minutes - 0.50 ounce
5 minutes - 0.50 ounce
3 minutes - 0.50 ounce
2 minutes - 0.50 ounce
1 minutes - 0.50 ounce
1 minutes - 0.50 ounce
0 minutes - 0.50 ounce
Dry hop with remaining 2.5 ounces
Wyeast - American Ale 1056
Ferment 14 days. Dry hop with 1/2 of leftover hops for seven days. Dry hop with remaining hops for 2 more days. Bottle or keg.
I was pleased with the outcome.
12 lb 2-row
0.5 lb crystal 60L
1.0 Munich - 60L
Mash at 155 for 55 minutes, batch sparge.
9 oz of hops - mixture of 3 oz centennial, 3 oz amarillo, 3 oz cascade
Additions a la Fibonacci Sequence as follows:
89 minutes - 0.75 ounce
55 minutes - 0.75 ounce
34 minutes - 0.75 ounce
21 minutes - 0.75 ounce
13 minutes - 0.50 ounce
8 minutes - 0.50 ounce
5 minutes - 0.50 ounce
3 minutes - 0.50 ounce
2 minutes - 0.50 ounce
1 minutes - 0.50 ounce
1 minutes - 0.50 ounce
0 minutes - 0.50 ounce
Dry hop with remaining 2.5 ounces
Wyeast - American Ale 1056
Ferment 14 days. Dry hop with 1/2 of leftover hops for seven days. Dry hop with remaining hops for 2 more days. Bottle or keg.
I was pleased with the outcome.