jalgayer
Well-Known Member
Put this together over the last few days and wanted to see what advice I could get on this recipe.
Mash for 60 minutes at 155F in 5.5qts. Sparge with 2 quarts 170F
3.5lb Pale 2-Row
0.75lb Munich Malt
0.25 Caramel 60L
Add water that I will have already boiling on the side (save time) to fill up to 4 gallon mark and start boil. I will be adding all the extract later
1oz Northern Brewer (60min) - A clean bittering hop.
1oz Citra (20min)
6.6 Pale Liquid Extract (15min)
1oz Amraillo (15min)
1oz Citra (10min)
1oz Amraillo (5min)
Wyeast 1056
Dry Hopping: After 2-3 weeks in primary, I will rack to secondary and do two drop hop additions of 0.75oz Amarillo and 0.75oz Citra for 5 days, then for 5 days again (10 days total / 3 oz total)
Yields a 92IBU SG1.070 and a IBU/SG ratio of 1.3/1
Looking for something in the Pliny vein with the heavier dry hopping and high but clean bitterness.
Would love to hear some input if you dont mind helping.
Mash for 60 minutes at 155F in 5.5qts. Sparge with 2 quarts 170F
3.5lb Pale 2-Row
0.75lb Munich Malt
0.25 Caramel 60L
Add water that I will have already boiling on the side (save time) to fill up to 4 gallon mark and start boil. I will be adding all the extract later
1oz Northern Brewer (60min) - A clean bittering hop.
1oz Citra (20min)
6.6 Pale Liquid Extract (15min)
1oz Amraillo (15min)
1oz Citra (10min)
1oz Amraillo (5min)
Wyeast 1056
Dry Hopping: After 2-3 weeks in primary, I will rack to secondary and do two drop hop additions of 0.75oz Amarillo and 0.75oz Citra for 5 days, then for 5 days again (10 days total / 3 oz total)
Yields a 92IBU SG1.070 and a IBU/SG ratio of 1.3/1
Looking for something in the Pliny vein with the heavier dry hopping and high but clean bitterness.
Would love to hear some input if you dont mind helping.