DonPritchard
Member
- Joined
- Sep 10, 2012
- Messages
- 23
- Reaction score
- 0
Ok. I've been digging on a few hoppy red ales of late (specifically Cascazilla and Hop Head Red). I put together what I'm hoping will be a delicious recipe, but I'm not so where I should start with the yeast. Any input would be great.
@151 degrees
9.5 pale 2 row
1.5lb crystal 60
1lb carapils
4oz crystal 120
2oz black patent
.75oz chinook 60min
2oz cascade 15min
2oz crystal 0min
1oz Amarillo 3day
1oz cascade 3day
Ive read somewhere that a Whitbread Dry would work well in a Cascazilla type beer, but I was thinking California Ale. Let me know what you think. Thanks!
@151 degrees
9.5 pale 2 row
1.5lb crystal 60
1lb carapils
4oz crystal 120
2oz black patent
.75oz chinook 60min
2oz cascade 15min
2oz crystal 0min
1oz Amarillo 3day
1oz cascade 3day
Ive read somewhere that a Whitbread Dry would work well in a Cascazilla type beer, but I was thinking California Ale. Let me know what you think. Thanks!