stagstout
Well-Known Member
I've been playing around with this recipe for a while now. I would like to get some insight from my fellow brewers on what they think. Just a heads up, I used EdWorts Haus Pale Ale as a backbone for this expeirment. Also, anyone have an idea on what style this would fall under?
9 lbs 2 Row
1 lb American Vienna
½ lbs 60L
1 oz Hallertauer (60 min)
½ oz Tettnanger (20 min)
¼ oz Tettnanger (10 min)
¼ oz Tettnanger (5 min)
Mash at 1.25qts / lbs at 152 deg for an hour
Yeast 1 Pkg of Nottingham
Primary 3 wks @ 66 degs
Secondary - none
Figure 75% efficiency for my system
O.G. 1.055 F.G. 1.010 are my estimates
9 lbs 2 Row
1 lb American Vienna
½ lbs 60L
1 oz Hallertauer (60 min)
½ oz Tettnanger (20 min)
¼ oz Tettnanger (10 min)
¼ oz Tettnanger (5 min)
Mash at 1.25qts / lbs at 152 deg for an hour
Yeast 1 Pkg of Nottingham
Primary 3 wks @ 66 degs
Secondary - none
Figure 75% efficiency for my system
O.G. 1.055 F.G. 1.010 are my estimates