Eskimo Spy
Well-Known Member
Okay, my first question has to do with boil times for AG. In the Clone Brews book, they have a recipe for Magic Hat #9, which I've made using extract and specialty grains. In the AG method, it says:
"Mash 8.75 lb. British 2-row pale malt, 6 oz. US wheat malt, and .5 lb. US 60L crystal malt at 150*F for 90 minutes."
So far, so good. Now, here' where my question comes in. The next line says:
"Add 5 HBU of Tettnanger for 90 minutes of the boil. Add the flavor hops and the Irish moss for the last 15 minutes of the boil."
This seems pretty consistent for nearly all of their AG recipes. Why would they suggest to boil for 90 minutes instead of 60?
And my last question is, would this recipe be good for a first time AG batch? I would like to do this one first, primarily because I have a 6-pack of this left over from the extract batch, and I would like to compare the two to see the difference. I list the full recipe below, thanks for the help!
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0.5 lb. US 60L crystal malt
8.75 lb. British 2-row pale malt
6 oz. US wheat malt
1.1 oz. Tettnanger (bittering)
.25 oz. Willamette (flavor)
.25 oz. Cascade (flavor)
1 tsp. Irish moss
Wyeast 1056 American ale yeast
3 oz. apricot beer flavoring in secondary
Mash 8.75 lb. British 2-row pale malt, 6 oz. US wheat malt, and .5 lb. US 60L crystal malt at 150*F for 90 minutes.
Add 5 HBU of Tettnanger for 90 minutes of the boil. Add the flavor hops and the Irish moss for the last 15 minutes of the boil.
"Mash 8.75 lb. British 2-row pale malt, 6 oz. US wheat malt, and .5 lb. US 60L crystal malt at 150*F for 90 minutes."
So far, so good. Now, here' where my question comes in. The next line says:
"Add 5 HBU of Tettnanger for 90 minutes of the boil. Add the flavor hops and the Irish moss for the last 15 minutes of the boil."
This seems pretty consistent for nearly all of their AG recipes. Why would they suggest to boil for 90 minutes instead of 60?
And my last question is, would this recipe be good for a first time AG batch? I would like to do this one first, primarily because I have a 6-pack of this left over from the extract batch, and I would like to compare the two to see the difference. I list the full recipe below, thanks for the help!
-----------
0.5 lb. US 60L crystal malt
8.75 lb. British 2-row pale malt
6 oz. US wheat malt
1.1 oz. Tettnanger (bittering)
.25 oz. Willamette (flavor)
.25 oz. Cascade (flavor)
1 tsp. Irish moss
Wyeast 1056 American ale yeast
3 oz. apricot beer flavoring in secondary
Mash 8.75 lb. British 2-row pale malt, 6 oz. US wheat malt, and .5 lb. US 60L crystal malt at 150*F for 90 minutes.
Add 5 HBU of Tettnanger for 90 minutes of the boil. Add the flavor hops and the Irish moss for the last 15 minutes of the boil.