Yeah, I have a butt load of Crystal, Mt Hood, and NOW (at $21 a pound) Liberty hops at my disposal ready to be used, but was thinking of making 3 batches of a cloned Rogue Brutal Bitter. Recipe as follows for Friday 1-9-09's first batch will be all Crystal Hops (minus Magnum for bittering which could be a mistake because it's low in cohumulone...)
This is a ~ 10 gallon batch that will be split into two 5 gallon fermentations. Half will get Pacman, and half will get Nottingham Dry.
Batch Size: 11.75 gal Assistant Brewer:
Boil Volume: 13.55 gal Boil Time: 90 min
Brewhouse Efficiency: 83.00 % Equipment: Brutus
Actual Efficiency:
Ingredients
21.30 lb Gambrinus Pale Malt (2.0 SRM) Grain 80.99 %
3.00 lb Victory Malt (25.0 SRM) Grain 11.41 %
1.50 lb Caramel Malt - 40L 6-Row (Briess) (40.0 SRM) Grain 5.70 %
0.50 lb Wheat - Red Malt (Briess) (2.3 SRM) Grain 1.90 %
2.00 oz Crystal [4.40 %] (90 min) (First Wort Hop) Hops 13.9 IBU
1.25 oz Magnum [14.00 %] (60 min) Hops 23.4 IBU
2.50 oz Crystal [4.40 %] (30 min) Hops 11.3 IBU
2.50 oz Crystal [4.40 %] (15 min) Hops 7.3 IBU
3.00 oz Crystal [4.40 %] (5 min) Hops 3.5 IBU
3.00 oz Crystal [4.40 %] (1 min) Hops 0.8 IBU
Beer Profile Estimated Original Gravity: 1.069 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.7 SRM
Bitterness: 60.2 IBU
Estimated Alcohol by Volume: 6.72 %
Actual Calories: 291 cal/pint
I plan on mashing at 154-155 since the yeasts are pretty high attenuating. So my plan is to come up with a house ale, and see what the difference is using this recipe but switching out the hops between Mt Hood, Crystal, and Liberty. More later of course.
This is a ~ 10 gallon batch that will be split into two 5 gallon fermentations. Half will get Pacman, and half will get Nottingham Dry.
Batch Size: 11.75 gal Assistant Brewer:
Boil Volume: 13.55 gal Boil Time: 90 min
Brewhouse Efficiency: 83.00 % Equipment: Brutus
Actual Efficiency:
Ingredients
21.30 lb Gambrinus Pale Malt (2.0 SRM) Grain 80.99 %
3.00 lb Victory Malt (25.0 SRM) Grain 11.41 %
1.50 lb Caramel Malt - 40L 6-Row (Briess) (40.0 SRM) Grain 5.70 %
0.50 lb Wheat - Red Malt (Briess) (2.3 SRM) Grain 1.90 %
2.00 oz Crystal [4.40 %] (90 min) (First Wort Hop) Hops 13.9 IBU
1.25 oz Magnum [14.00 %] (60 min) Hops 23.4 IBU
2.50 oz Crystal [4.40 %] (30 min) Hops 11.3 IBU
2.50 oz Crystal [4.40 %] (15 min) Hops 7.3 IBU
3.00 oz Crystal [4.40 %] (5 min) Hops 3.5 IBU
3.00 oz Crystal [4.40 %] (1 min) Hops 0.8 IBU
Beer Profile Estimated Original Gravity: 1.069 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.7 SRM
Bitterness: 60.2 IBU
Estimated Alcohol by Volume: 6.72 %
Actual Calories: 291 cal/pint
I plan on mashing at 154-155 since the yeasts are pretty high attenuating. So my plan is to come up with a house ale, and see what the difference is using this recipe but switching out the hops between Mt Hood, Crystal, and Liberty. More later of course.