ron,ar
Well-Known Member
This will be my 3rd AG, first 2 went well, but this is my first attempt at making my own recipe with what I have here.
This is what I have in mind:
5 gal batch
8 lbs maris otter crushed
2 lbs Pilsner crushed
1 lb munich
1 lb 60L crystal
1 oz Simcoe 60 min
1/2 oz williamette 30 min
1/2 oz williamette 15 min
yeast is limited to either Safele-s-04 or US-05, it's all I have on hand.
I plan to mash at 152-154F using round cooler MLT with 15 qts strike water for 60 minutes, then batch sparge at 170F.
I have a new 10 gal BK that I am itching to try out, one of my previous problems was not having enough post boil wort so I am going to try to watch that today.
I also have a new DIY ferment chamber that will help me control the temps easily.
Does anyone have any suggestions on my recipe or procedure without getting too complicated? I'm still new to AG and trying to keep it simple for now.
Any and all advice is greatly appreciated.
Ron
This is what I have in mind:
5 gal batch
8 lbs maris otter crushed
2 lbs Pilsner crushed
1 lb munich
1 lb 60L crystal
1 oz Simcoe 60 min
1/2 oz williamette 30 min
1/2 oz williamette 15 min
yeast is limited to either Safele-s-04 or US-05, it's all I have on hand.
I plan to mash at 152-154F using round cooler MLT with 15 qts strike water for 60 minutes, then batch sparge at 170F.
I have a new 10 gal BK that I am itching to try out, one of my previous problems was not having enough post boil wort so I am going to try to watch that today.
I also have a new DIY ferment chamber that will help me control the temps easily.
Does anyone have any suggestions on my recipe or procedure without getting too complicated? I'm still new to AG and trying to keep it simple for now.
Any and all advice is greatly appreciated.
Ron