smellysell
Well-Known Member
Here's what I have so far. Going to pitch it onto a cake from a Belgian IPA that I have chugging away right now. Anything that you all would suggest changing?
Batch Size: 5.50 gal
Boil Size: 7.89 gal
Estimated OG: 1.102 SG
Estimated Color: 42.0 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
Batch Size: 5.50 gal
Boil Size: 7.89 gal
Estimated OG: 1.102 SG
Estimated Color: 42.0 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
Code:
Amount Item Type % or IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
2 lbs Special B Malt (180.0 SRM) Grain 10.00 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 5.00 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2.50 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 2.50 %
1.00 oz Saaz [5.10 %] (90 min) (First Wort Hop) Hops 14.6 IBU
1.00 oz Saaz [5.10 %] (60 min) Hops 12.4 IBU
1.00 oz Saaz [5.10 %] (20 min) Hops 7.5 IBU
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.00 %
1 lbs Turbinado (10.0 SRM) Sugar 5.00 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat