BeerFan21
Member
I am working on my next recipe, trying for the 04b/c style... Does Maris Otter work well as a steeping grain? I have been using Simpsons Caramalt. Also, I am changing up my Fuggle/EKG hops to all EKG - am I using enough? Lastly, should I add .25 or .125 of a chocolate/brown/black malt?
TastyBrew.com shows my recipe might work out to be (5 gal batch):
OG 1.055
FG 1.014
IBU 37
SRM 8
ABV 5.3
Estimated OG / Brew Time:
1.055 / 6 Weeks
1-2 primary, 2-4 secondary
3 weeks btl cond
SPECIALTY GRAIN: 1 lb Maris Otter Pale (steeped for 20 min at 150 F)
FERMENTABLES:
3 lbs Amber malt syrup (60 min)
1 lb Golden Light DME (60 min)
3 lbs Amber malt syrup (30 min)
HOPS: 1 oz Kent Goldings (60 min)
1 oz Kent Goldings (30 min)
1 oz Kent Goldings (5 min)
YEAST: WYEAST 1335 BRITISH ALE II (my temp range is about 72-73 F, I have been using 1098 British Ale I in my previous batches)
I haven't found a free recipe calculator that allows for specifing late malt additions...
TastyBrew.com shows my recipe might work out to be (5 gal batch):
OG 1.055
FG 1.014
IBU 37
SRM 8
ABV 5.3
Estimated OG / Brew Time:
1.055 / 6 Weeks
1-2 primary, 2-4 secondary
3 weeks btl cond
SPECIALTY GRAIN: 1 lb Maris Otter Pale (steeped for 20 min at 150 F)
FERMENTABLES:
3 lbs Amber malt syrup (60 min)
1 lb Golden Light DME (60 min)
3 lbs Amber malt syrup (30 min)
HOPS: 1 oz Kent Goldings (60 min)
1 oz Kent Goldings (30 min)
1 oz Kent Goldings (5 min)
YEAST: WYEAST 1335 BRITISH ALE II (my temp range is about 72-73 F, I have been using 1098 British Ale I in my previous batches)
I haven't found a free recipe calculator that allows for specifing late malt additions...