brackbrew
Well-Known Member
I've been doing a lot of reading lately on yeast strains, temperature, attenuation, beer styles, hop flavor profiles, balance hop- and malt-profiles in beer, etc and decided to try my hand at formulating an IPA recipe (extract with mini-mash). Anybody who has experience and or brewing software that wants to critique, have at it! Thanks for your help and advice.
2 lbs. 2-row pale malt
12 oz. 60° L crystal malt
5 lbs. Muntons Plain Light DME
1 oz. Chinook Whole Hops (60-minute boil)
1 oz. Nugget Whole Hops (60-minute boil)
1 oz. Amarillo Whole Hops (45-minute boil)
1 oz. Cascade Whole Hops (30-minute boil)
1 oz. Centennial Whole Hops (15-minute boil)
1 Whirlfloc tablet
½ oz. Cascade Whole Hops (dry-hop)
½ oz. Golding Whole Hops (dry-hop)
Oak chips for secondary fermenter
White Labs California Ale V WLP051 Liquid yeast
2 lbs. 2-row pale malt
12 oz. 60° L crystal malt
5 lbs. Muntons Plain Light DME
1 oz. Chinook Whole Hops (60-minute boil)
1 oz. Nugget Whole Hops (60-minute boil)
1 oz. Amarillo Whole Hops (45-minute boil)
1 oz. Cascade Whole Hops (30-minute boil)
1 oz. Centennial Whole Hops (15-minute boil)
1 Whirlfloc tablet
½ oz. Cascade Whole Hops (dry-hop)
½ oz. Golding Whole Hops (dry-hop)
Oak chips for secondary fermenter
White Labs California Ale V WLP051 Liquid yeast