I have a little 11.5L (2.5gal) Carboy sitting here, and I figured I had some spare time today while I'm cooking up the appetizers for SWMBO's "girls night" on Saturday (I'm going camping thankfully).
I haven't done more than a double decoction before, and I kind of messed that up, but I've been reading and reading since that incident (the beer was still great) and wanted to try out this Crystal 3.3% to get a feel for it (I have about 20oz in the freezer).
So here's my recipe
I haven't done more than a double decoction before, and I kind of messed that up, but I've been reading and reading since that incident (the beer was still great) and wanted to try out this Crystal 3.3% to get a feel for it (I have about 20oz in the freezer).
So here's my recipe
Code:
Style: American IPA
Brewer: Big Rob
Batch Size: 10.00 L
Boil Volume: 13.00 L
Boil Time: 60 min
2.50 kg Munich Malt (Weyermann Type I)
10.00 gm Crystal [3.30%] (60 min) (First Wort Hop)
10.00 gm Crystal [3.30%] (60 min)
10.00 gm Crystal [3.30%] (50 min)
10.00 gm Crystal [3.30%] (40 min)
10.00 gm Crystal [3.30%] (30 min)
10.00 gm Crystal [3.00%] (20 min)
10.00 gm Crystal [3.30%] (10 min)
10.00 gm Crystal [3.30%] (3 min)
French Saison (Wyeast Labs #3711)
Triple Decoction "Authentic German" as per Beersmith, including Acid and Protein Rests.
