Rebel had some Crystal MO, Im doing 13 lbs of Crystal MO and Chinook. mostly late additions and mashing at a higher temp (like 155F-160F) or decoct i havent decided yet. I have 3oz of Chinook any ideas on a good addition plan for this hop? Im thinking .5(60min), .5(20min), .5(10min), .5(1min), 1oz(dry hop) any thoughts are welcome. Im also using Pacman yeast. My question, is the 13lbs enough for a 5gal batch at 1.060-1.070sg? I dont have a program like beersmith or promash so... Im looking for insite on this one.
My SMaSH Brew
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FatherJack
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I'm not experienced enough to comment on the recipe, but for calculators, why not try hopville.com? I use this all the time and I find it very convenient.
JVD
Active Member
That will get you above 1.060 (70%eff.or higher)and the hop additions look fine.However i would never do an all crystal or caramel malt beer.It will be WAY to sweet and have to much body.If you insist on trying it then i would mash low <150 for 2 hours at least to make it more fermentable.Let us know how it turns out!!??
Howa bout this, Mash at 150 for an hour thirty, then switch to a 1oz(60min) and drop the 1min addition. Bitterness to counter the sweetness. iv been doing more dry beers and im shooting for more mouthfeel on this one, the main reason i went with crystal MO. I think this may work for a more balanced beer. What do you guys think?
