tennesseean_87
Well-Known Member
Have some apfelwein in one fermenter, and about to brew a pale ale to put in another (Midwest Big Ben).
3.3 lbs. Gold liquid malt extract, 3.3 lbs. Amber liquid malt extract, 8 oz. Carapils, 8 oz. Crystal 10L specialty grains, 1 oz. Willamette, 1 oz. Fuggle pellet hops
I plugged the recipe into Tasty Brew and it said it wouldn't be bitter enough for an English Pale Ale at 24 IBU or so, and on the weaker side at something like 4.6% ABV.
On a friend's recommendation, we have 2 ounces of Glacier hops (leaf), and are looking for suggestions on what to do with them. My thoughts were to use half at 60 minutes and maybe dry-hop with the other half.
I also thought about throwing in an extra 1/2 lb. light dme to boost the alcohol some.
Any thoughts? We aren't particularly concern with staying in English style--an American Pale would be welcome, we just want a good beer!
3.3 lbs. Gold liquid malt extract, 3.3 lbs. Amber liquid malt extract, 8 oz. Carapils, 8 oz. Crystal 10L specialty grains, 1 oz. Willamette, 1 oz. Fuggle pellet hops
I plugged the recipe into Tasty Brew and it said it wouldn't be bitter enough for an English Pale Ale at 24 IBU or so, and on the weaker side at something like 4.6% ABV.
On a friend's recommendation, we have 2 ounces of Glacier hops (leaf), and are looking for suggestions on what to do with them. My thoughts were to use half at 60 minutes and maybe dry-hop with the other half.
I also thought about throwing in an extra 1/2 lb. light dme to boost the alcohol some.
Any thoughts? We aren't particularly concern with staying in English style--an American Pale would be welcome, we just want a good beer!