NorthwestBrewman2013
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- Oct 18, 2013
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So, I'm getting ready to brew my first All-Grain batch of beer. I'm brewing with a buddy that has used that method for a while. I showed him my recipe to get his two cents and I wanted to get some other opinions as well. I created this recipe myself and feel as if it is well put together for my personal tastes. I love big hop flavor, bitterness and aroma. I would much rather have that in an IIPA than a super malty sugary bomb. Anyway, here is the recipe:
Boil: 6.25 gallons
Mash at 156 degrees for 1 hour
Sparge with 162 degree water
Grains
15LBS American 2-row
1LBS Carapils
8oz Crystal 30
8oz Caramel 10
Hop Schedule
1oz Columbus @60
2oz Cascade @15
2oz Centennial @15
1.5oz Columbus @15
1oz Cascade @flameout (Steep 10 minutes)
1oz Centennial @flameout (Steep 10 minutes)
Dry Hop
2oz Cascade
1oz Centennial
Yeast
Trappist High Gravity Yeast or Safale 05 (two packets rehydrated)
Primary 10-12 days
Secondary 5-7 days with dry hop
The OG that I came up with was 1.096
FG should be about 1.023
Any assistance on hop scheduling would be enjoyed. Also, what yeast would you choose and why? Thanks in advance! Cheers!
Boil: 6.25 gallons
Mash at 156 degrees for 1 hour
Sparge with 162 degree water
Grains
15LBS American 2-row
1LBS Carapils
8oz Crystal 30
8oz Caramel 10
Hop Schedule
1oz Columbus @60
2oz Cascade @15
2oz Centennial @15
1.5oz Columbus @15
1oz Cascade @flameout (Steep 10 minutes)
1oz Centennial @flameout (Steep 10 minutes)
Dry Hop
2oz Cascade
1oz Centennial
Yeast
Trappist High Gravity Yeast or Safale 05 (two packets rehydrated)
Primary 10-12 days
Secondary 5-7 days with dry hop
The OG that I came up with was 1.096
FG should be about 1.023
Any assistance on hop scheduling would be enjoyed. Also, what yeast would you choose and why? Thanks in advance! Cheers!