BTW brew number one, I'm calling "Bastard Ale" here's the recipe:
7lbs 2 row
1lb victory
2 oz home roasted 2-row
6 oz light DME
dough-in 110F 1:30
mash 140F 0:40
158F 0:20
mash out and sparge 170F
OG = 1.053
FG = 1.009
A/V = 5.7%
the multistep probably wasn't necessary at all, but I was testing the equipment as much as I was making beer
.75 oz centenniel 9.5 for 60 minutes
.25 oz centenniel 9.5 for 40 minutes
1 oz hallertau 3.2 for 5 minutes
dry hopped 1 oz hallertau in secondary
I guess it's kinda hard to determine IBU's as each calculator I use seems to give a different answer. Anyways, the average calculation is about 40
It's hoppy, I must admit, but what started as a grassy overpowering taste a week ago has settled into a pleasant strong hoppiness. If I do it again, I'll reduce the IBU's by a bit, but I'm not unhoppy with the results... come on that was punny..... gosh i kill myself. Also, I think I'll switch the two mash times in an effort to raise the final gravity for a little more body. That or maybe a bit of crystal malt. We'll see what I think after it's totally done